Mixed Fish Paella
with Peas, Lemon and Garlic
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
4 unit(s)
Garlic Clove
1 unit(s)
Lemon
20 grams
Vegetable Stock Paste
(Contains Celery)
1 sachet(s)
Smoked Paprika
175 grams
Risotto Rice
1 pack(s)
Fish Pie Mix
(Contains Fish)
1 sachet(s)
Roasted Spice and Herb Blend
25 grams
Sun-Dried Tomato Paste
120 grams
Peas
Not included in your delivery
1 tsp
Sugar
600 milliliter(s)
Boiled Water
2 tbsp
Mayonnaise
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.
Add the sugar (see pantry for amount) and cook until lightly caramelised, 1-2 mins more.
Meanwhile, boil a full kettle.
Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Peel and grate the remaining garlic (or use a garlic press). Cut the lemon into wedges.
Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the stock paste - this is your stock.
Stir the garlic and paprika into the onions and fry until fragrant, 1 min.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the stock for the risotto.
Bring back up to the boil, then pop a lid on the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
Meanwhile, once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add it to a small bowl and mix with the mayo (see pantry for amount) and a good squeeze of lemon juice. Season with salt and pepper.
When the paella has 10 mins remaining, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the fish pieces to the pan and fry, turning the pieces regularly, until golden, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
In the last minute of fish fry time, stir in the roasted spice and herb mix. Season with salt and pepper.
When the paella is cooked, remove it from the oven and stir through the sundried tomato paste, peas, a good squeeze of lemon juice and butter (see pantry for amount).
Taste and season with salt, pepper and more lemon if needed. TIP: Add a splash of water to loosen the risotto if needed.
Share the paella between your serving bowls. Top with the fried fish and drizzle over the aioli. Serve with any remaining lemon wedges for squeezing over.
Enjoy!
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