Recipe Tip: Paella with English seafood

Recipe Tip: Paella with English seafood

Top Recipe for 2 Persons by Lily Cook. All ingredients and tips for getting it right. Lily Cook dishes up a luxurious paella with crustaceans caught off the English coast.



    1. Step 1

      Cook everything together slowly on a gentle heat to form a thick, oily paste and season to taste.
    2. Step 2

      Boil some water and use a couple of spoonfuls to infuse the saffron in a small bowl
    3. Step 3

      Heat up the pre-made sofrito in the paella pan, add the rice and cook for a couple of minutes
    4. Step 4

      Add the wine and cook until mostly evaporated
    5. Step 5

      Add the brown crab meat, stir until combined and cook for a couple of minutes
    6. Step 6

      Add the green beans and red pepper
    7. Step 7

      Add 500ml stock and saffron water and ensure the rice is evenly distributed around the pan
    8. Step 8

      Season to taste and keep the paella on low heat at a gentle simmer, otherwise the stock will evaporate before cooking the rice through
    9. Step 9

      The rice will cook in approx. 30 mins. Monitor the rice, stir occasionally, adding more stock as needed.
    10. Step 10

      When the rice is almost cooked, add the white crab meat, lobster and prawns on top to warm through
    11. Step 11

      After 10 minutes, turn the heat off and cover the paella with newspaper dampened with water, leave to stand for 10 minutes
    12. Step 12

      Uncover and serve immediately with wedges of lemon and parsley sprinkled on top