Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Seafood paella by WW

Seafood paella

4
Points® value
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
A Spanish classic flavoured with paprika and saffron, and packed with tasty seafood and veg.

Ingredients

Calorie controlled cooking spray

1 spray(s)

Onion

1 medium, finely sliced

Red pepper

1 medium, deseeded and sliced (optional)

Garlic

2 clove(s), crushed

Paprika

½ teaspoon(s), level

Saffron Threads

½ teaspoon(s), soaked 2 teaspoons cold water

Paella rice, uncooked

150 g, uncooked

Vegetable stock cube

1 cube(s), or chicken. Made with 500ml water

King Prawns, Cooked

300 g, tails left on

Squid, raw

200 g

Peas, fresh or frozen

100 g

Parsley, fresh

2 tablespoon(s), leaves picked and chopped

Lemon

1 slice(s), cut into wedges

Instructions

  1. Mist a large lidded frying pan with cooking spray and cook the onion for 5 minutes over a medium heat. Add the pepper, if using, and cook for another 5 minutes.
  2. Stir in the garlic, paprika, saffron and rice, and cook for 1 minute before pouring in the stock. Bring to a boil, turn down to a simmer, cover and cook for 15 minutes.
  3. Add the prawns, squid rings, peas and half the parsley to the pan. Stir then cover and continue to cook for 5 minutes. Remove the lid and cook for a final 3-4 minutes to absorb the last of the stock.
  4. Season to taste and garnish with the remaining parsley, then serve with the lemon wedges on the side.

Notes

It’s important to use paella rice in this dish because it holds its shape and won’t clump together like other types of rice.

You might like

You might like