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Seafood Paella


  • 1 tbsp olive oil
  • 30g (1.06oz) chorizo or summer sausage (optional)
  • 1 shallot
  • 2 tbsp tomato paste (tubed)
  • 1/2 tsp sweet smoked paprika
  • 1/2 vegetable bouillon cube
  • Salt, to taste
  • 2/3 cup paella rice
  • 1 tin (about 85g/3oz) smoked mussels
  • 1 tin (about 100g/3.5oz) squid in ink
  • 1 tin (about 85g/3oz) shrimps in brine


Heat the olive oil in a pot on medium heat.

Add the finely chopped shallot and cook until shallot is soft and golden.

Add diced chorizo and cook, stirring, for 3–4 minutes until crisp.

Stir in the tomato paste and paprika.

Pour in the rice and 2 cups water. Bring to a boil and crumble in the bouillon cube.

Season to taste and simmer for about 15 minutes.

Stir in the drained seafood and cook for another 5-10 minutes together, until the rice is done and almost all the liquid is absorbed. Enjoy!

Recipe by Trail Recipes