Tenderstem® broccoli & Seafood Paella
Method
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Pre-heat the oven to 210ºC/fan 190ºC/gas mark 7. Place the saffron (if using) into the hot stock to infuse and leave somewhere warm.
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Fry the onion in the oil in a paella or large frying pan for around 5 minutes, until soft. Add the garlic and chorizo and cook until the oils start releasing from the chorizo. Add the smoked paprika and stir.
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Add the rice and coat in the onion mixture. Pour in the wine and stir. Now add the hot stock including the saffron to the rice, season generously and carefully stir. Place in the oven for 20 minutes.
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Place the Tenderstem in boiling water for 2 minutes then drain, plunge into ice cold water and drain again. Set aside.
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After 20 minutes, remove the paella from the oven and push the prawns, squid, mussels (discard any that are open) and Tenderstem® broccoli into the risotto. Return to the oven for 10-15 minutes.
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Check all the mussels have opened (discard any that haven’t) then sprinkle with parsley and serve with the lemon wedges.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
