This version of Paella is super quick and easy but still full of flavour and perfect for when like me the other day, was craving this particular dish but was in a bit of a rush to get something decent on the table to have for our evening family meal.
If your not a fan of seafood, swap the prawns and scallops for cooked chicken breast as an alternative with diced peppers added in for a slight crunch.
To serve 4 people easily you will need:
3x 250g packet Uncle Bens Mexican rice
1x 200g pack of scallops
1 x 400g pack of cooked king prawns
1 x 198g tin of sweetcorn
1/2 tsp smoked paprika
fresh chopped coriander (optional)
lemon wedges (optional)
- Start by adding a little oil into a heavy based pan, and on a medium heat, add in the scallops and prawns together. Cook the scallops for not longer than 5 minutes, stirring occasionally to ensure they don't catch or over cook on one side.
- Add in all the rice to the pan along with the sweetcorn, and continuing on a medium heat, heat the rice through. One the rice is heated all the way through, take off the heat and sprinkle the smoked paprika over the rice.
- Just before serving, scatter over the fresh coriander and serve the lemon wedges on the side as an extra for squeezing over the rice as you wish.
- As an extra, i served a mixed green leaf salad on the side with some cheesy chilli nachos