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Easy Seafood

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Now that the weathers getting nice(ish) thoughts of summer dishes come to mind. I fancied a paella the other night but wanted to sit sipping wine and chatting instead of standing over the stove. I concocted this oven-cooked risotto based on paella. It fills the house with a gorgeous, peppery and summery aroma and tastes delicious. I've frozen leftovers and it works fine heated from frozen in the microwave. You can substitute chicken for the seafood (See my other recipe) or use both! You can also use whatever vegetables take your fancy really. Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves 3 hungry people or 4 with a salad

Now that the weathers getting nice(ish) thoughts of summer dishes come to mind. I fancied a paella the other night but wanted to sit sipping wine and chatting instead of standing over the stove. I concocted this oven-cooked risotto based on paella. It fills the house with a gorgeous, peppery and summery aroma and tastes delicious. I've frozen leftovers and it works fine heated from frozen in the microwave. You can substitute chicken for the seafood (See my other recipe) or use both! You can also use whatever vegetables take your fancy really. Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves 3 hungry people or 4 with a salad

Ingredients

Serves: serves 3 -4

Metric Cups
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 pinch of saffron strands
  • 75 millilitres white wine
  • 180 grams arborio rice
  • 375 grams chicken stock (or water)
  • 400 grams roma tomatoes
  • 100 grams chorizo (chopped into small pieces)
  • 330 grams mixed seafood (mussels, prawns & squid)
  • 1 red pepper (finely chopped)
  • 120 grams frozen peas
  • 3 teaspoons chopped fresh parsley
  • lemons (wedges to serve)
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 pinch of saffron strands
  • 3 fluid ounces white wine
  • 6⅓ ounces arborio rice
  • 13¼ ounces chicken broth (or water)
  • 14⅛ ounces roma tomatoes
  • 3½ ounces chorizo (chopped into small pieces)
  • 11⅔ ounces mixed seafood (mussels, prawns & squid)
  • 1 red bell pepper (finely chopped)
  • 4¼ ounces frozen peas
  • 3 teaspoons chopped fresh parsley
  • lemons (wedges to serve)

Method

Easy Seafood is a community recipe submitted by babybarbarella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 200C (Fan 180C)/400F/Gas 6. Heat a three-litre/five-and-a-quarter pint capacity ovenproof dish (with a lid) over a medium heat.
  • Add the olive oil, onion, garlic, spices and sea salt and stir for five minutes, or until the onion is soft and translucent. I find covering it for a few minutes softens the onions without them drying and sticking allowing less oil to be used.
  • Add chorizo stir and cover for a few minutes, stirring occasionally. Add the rice to the dish and stir for another minute.
  • Add the wine and stir until absorbed. Add the stock or water, chopped tomatoes and parsley and bring to simmering point. Cover the dish, transfer to the oven and bake the risotto for 25 minutes, stirring half way through.
  • Add red pepper, peas and seafood, stir. Return to oven for another 10 to 15 minutes, until rice is cooked and seafood dish is piping hot.
  • Serve on warmed plates with a wedge or two of lemon

  • Preheat the oven to 200C (Fan 180C)/400F/Gas 6. Heat a three-litre/five-and-a-quarter pint capacity ovenproof dish (with a lid) over a medium heat.
  • Add the olive oil, onion, garlic, spices and sea salt and stir for five minutes, or until the onion is soft and translucent. I find covering it for a few minutes softens the onions without them drying and sticking allowing less oil to be used.
  • Add chorizo stir and cover for a few minutes, stirring occasionally. Add the rice to the dish and stir for another minute.
  • Add the wine and stir until absorbed. Add the stock or water, chopped tomatoes and parsley and bring to simmering point. Cover the dish, transfer to the oven and bake the risotto for 25 minutes, stirring half way through.
  • Add red bell pepper, peas and seafood, stir. Return to oven for another 10 to 15 minutes, until rice is cooked and seafood dish is piping hot.
  • Serve on warmed plates with a wedge or two of lemon

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    Tell us what you think

    What 2 Others have said

    • So easy to make, yet so tasty! We feasted on this over lunch and then the leftover for dinner :-) Just one spoon of oil and nothing less in taste and texture ! Instead of arborio rice i used brown rice which i use normally at home, turned out to be perfect substitute health and taste-wise, only that the cooking time has to be extended by another 15 mins in Microwave mode on top of what is mentioned in original recipe. Also because i did not get squid and clams, used dried mushrooms (hot water soaked). Used cherry tomatoes and black olive for garnishing which made the dish look so gorgeous !

      Posted by Bit-A-Bite on 26th August 2013

    • This is really lovely, but a little spicy for the kids. Will possibly leave out the cayenne next time.

      Posted by Fifikins on 8th June 2011
    Show more comments

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