Nick Pickard's seafood paella
A great dish for feeding friends in a flash.
As the longest serving member of Hollyoaks, Nick is well-liked by his fellow cast members. He finds time to organise the Hollyoaks football team, and this is a dish he often cooks up for them when they come round to his house after a match.
A big fan of Spain, Nick loves the flavours of paella so he has tried to recreate it at home. He says fresh seafood is great - but frozen would work just as well.
Preparation: 5 minutes
Cooking: 20 minutes
- 2 tbsps sunflower oil
- 1 large onion, finely chopped
- 1 red pepper, de-seeded and sliced
- 2 garlic cloves, peeled and finely chopped
- 1 x 400g tin of chopped tomatoes
- A good pinch of turmeric
- 500ml long grain rice
- 2 pints of hot vegetable stock
- 500g mussels in their shells, cleaned, beards removed
- 200g green beans, halved
- 12 raw tiger prawns
- 300g squid, cleaned and cut into rings
- 2 lemons, 1 cut into wedges, the other juiced
- 1 bunch of flat leaf parsley, chopped
- Sea salt and freshly ground black pepper
- Heat the oil in a large-bottomed pan over a medium heat. Add the onions and pepper, and fry for a minute or so until starting to soften. Add the garlic, tomatoes and turmeric, and cook for another minute or so until it heated through.
- Tip the rice into the pan and stir to coat in the juices. Continue to stir for another minute until well incorporated, then pour in the hot stock. Simmer uncovered for 8 minutes. Add the mussels and green beans and cook for another 3-4 minutes, or until the rice is cooked and the mussels are open. If it starts to look dry, add a little water.
- Meanwhile heat a frying pan or griddle until really hot. Toss the prawns in a little oil and seasoning, place on the griddle and cook for a minute or so until done – the prawns will take a little longer than the squid.
- Slice the squid into rings then add to the rice along with a good squeeze of lemon juice and the chopped parsley. Season to taste. Add the prawns and the lemon wedges and serve.