Paella kit
£30.50 £33.90
700g / 1 kit serves 2

Paella kit - 1 kit serves 2

Frozen
£30.50 £33.90 *
Buying Guide
1 kit serves 2 / 700g / 10 available
  • 150505
Product Information
  • Iconic Spanish seafood dish
  • Premium ingredients include monkfish and scallops
  • 2 XL servings; foolproof recipe included

Make a top-quality version of one of the world’s most famous dishes. This pack contains genuine Spanish paella rice, saffron, clams, mussels, king prawns, squid, monkfish, scallops and fish stock plus a small pack of chorizo slices and the instructions (see ingredients icon). All you need to add are vegetables, a lemon, olive oil and white wine.

 

If you'd like to check out the directions that accompany this pack, click the ingredients icon. It's really very easy to make.

 

 
Key Properties
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Frozen
Raw
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Ingredients

Rice, saffron stamens, clams, mussels, chorizo sausage (pork, salt, paprika, skimmed milk powder, rosemary extract, garlic powder, oregano; preservatives: potassium nitrate, sodium nitrite; acidity regulator: sodium citrate), cleaned chopped squid, monkfish fillet, scallops, whole king prawns, Fish stock (Fish bones (Turbot, Halibut, Brill, Black cod, Red snapper, John dory), Olive oil, White wine, Fennel, Celery, Leek, White onion, Garlic, Lemon, Black peppercorns, Fennel seeds, Bay leaves, Parsley, Dill, Tarragon, Thyme.

 

 

Instructions

You’ll also need

1/3 red pepper, 1 small garlic clove, 1 lemon, 1 medium onion, half tin chopped tomatoes, 20ml / 1 tbsp olive oil, ½ level tsp paprika, salt & pepper, 1 glass dry white wine

1 Defrost paella pack, ideally overnight in fridge. Put fish stock to one side. Open all other bags and drain.  You might want to cut the scallops in half. Unopened clams (100% safe!) open with a little twist of a blunt knife. Season monkfish. Chop onion and garlic finely. Deseed pepper and chop into strips. Soak saffron in a glass of white wine. Empty the fish stock into a pan and heat gently. Keep it warm.

2 Gently heat olive oil in large frying pan. Cook onions until opaque. Stir in rice, garlic, paprika, red pepper, tomatoes, saffron and its soaking liquid. Bring to boil, reduce to simmer and stir for 5 mins until liquid absorbed.

3 Now add about half the stock, plus wine, squid, monk, sausage (and snails if using). Keep to a simmer for 5 to 10 minutes. Stir gently a couple of times. IT MUST NOT BOIL. You want the rice to be pretty substantially cooked at this point. Give it a little longer if necessary. Review consistency and add some more stock if you think it’s needed, but the final judgement on consistency is in step 6. You want the final paella to be moist but not runny.

4 Precision-cooking your prawns gets a more accurate result than cooking them in the paella. Bring a medium pan of water to the boil then add the prawns. Remove as soon as they turn pink and keep warm.

5 When the mixture is at serving temperature, mix the scallops and clams into it and place the mussels shell-side up on top of the paella. Add a little more stock. Cover with foil and give it about 5 more minutes to bring this shellfish to temperature.

6 Do your final review of the consistency. Does it need more stock? If you have run out of stock, just add water. If it’s too runny, you could cook a little longer, bearing in mind that it would be better to be runny than overcooked. Turn mussels over and arrange them alternately with the prawns in a decorative asterisk. Serve with lemon wedges

 
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Buying Guide
Price per kilo £43.57/kg

 

Serving guide: one pack makes two good portions

 

Best before: 24 months from freezing

See key properties on product page

 

 
Delivery Info

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Under £50 £6.50
Under £20 £8.90

     

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  • Delivery Monday to Sunday
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Surcharge Type Charge
Saturday & Sunday +£3.50
1pm Delivery +5.00
Remote Postcodes* +£20.00

*We use Royal Mail Special Delivery, which costs £26.60. 

UK Royal Mail - Only tins & Jars

Service Charges Details
2nd class

from £3.20

2-4 day delivery

1st class

from £3.80

1-2 day delivery

 

Northern Ireland

We are not currently shipping to Northern Ireland 
 

International

We are not currently shipping internationally.

Glossary
Temperature
Frozen Stored frozen at -22C
Chilled Stored at 2-5C
Ambient Stored at room temperature

 

Source
The area where the fish was caught or farmed

 

Wild or Farmed
 Wild  Fish that are caught from their natural habitat
 Organic  Organically farmed and certified by the soil association
 Farmed  Fish that have been bred on a commercial fish farm

 

Prepared
Raw This product has not been cooked in any way
Cooked This product has been cooked, and is ready to eat
Cured This product has been smoked or otherwise preserved
Reheat This product has been prepared and only needs to be heated up to eat.

 

Catch Method
Hand pole & line Caught using the traditional fishing rod and line
Longline Caught using a long line that has baited hooks and floats attached along its length
Dived Hand caught using divers
Foraged Caught by foraging along the beach
Pots & Traps Caught using stationary pots or traps that are placed along the ocean floor.
Dredges Caught using a net with a heavy steel frame that is dragged along the ocean floor.
Gill netting Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor.
Seine net Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom.
Trawled Caught using a large fishing net dragged behind a fishing boat
Netted Caught using any of the types of netting
Recipes
Paella

Paella

A traditional Spanish seafood paella recipe with mussels, king prawns, squid, scallops, clams and chorizo. A truly delicious dish that'll satisfy your taste buds!

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