Seafood Paella

Ingredients

• 2 x 130g punnet Sweet Berry Truss Tomatoes, quartered
• 1 onion diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 300g paella or risotto rice
• 2 tablespoon white wine
• 900ml chicken stock
• 400g seafood (of your choice)
• ½ lemon juice, cut other half into wedges
• ½ cup flat-leaf parsley, roughly chopped

Method

1. Heat the oil in a large frying pan over a medium heat. Add the onion and soften for 5 minute until brown.
2. Add the rice, paprika, thyme and stir for 1 minute, then mix in the white wine.
3. Once the wine has evaporated add in the chicken stock.
4. Cook for 15 minutes, mixing now and again until rice is almost done and surrounded by a little liquid.
5. Add the seafood into the pan, stir in the tomatoes and cover with a lid.
6. Simmer for 5 minutes, or until the seafood is cooked through and the rice is tender.
7. Squeeze over the lemon juice, sprinkle with parsley and serve with extra lemon wedges.