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    • Crayfish Paella

    Mark Sharron
    Medium difficulty
    45 minutes
    3-6
    Amount Per Serving: Calories 341; Fat 11g; Carbs 39g; Protein 19g
    Crayfish Paella is an easy-to-make and delicious dish perfect for any occasion. This traditional Spanish dish contains crayfish, rice, vegetables, and spices. It is a flavorful and comforting meal that will please any palate. The combination of the ingredients creates a unique flavour that is sure to satisfy. The preparation is simple, and the cooking time is relatively short, making it an ideal dish for busy weeknights. With its rich flavour and unique texture, Crayfish Paella will surely become a family favourite.  
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    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, chopped
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon saffron threads
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • 1 cup short-grain rice
    • 2 cups chicken broth
    • 1/2 cup white wine
    • 1/2 pound cooked crayfish, peeled and deveined
    • 1/2 pound cooked shrimp, peeled and deveined
    • 1/2 cup frozen peas
    • 1/2 cup chopped fresh parsley
    • Lemon wedges, for serving

    Method

    • Heat the olive oil in a large skillet or paella pan over medium-high heat to prepare Crayfish Paella.
    • Add the onion and garlic and cook, occasionally stirring, until the onion is softened and lightly browned, about 5 minutes.
    • Add the bell pepper and cook for an additional 2 minutes.
    • Stir in the smoked paprika, saffron threads, oregano, black pepper, red pepper flakes, sea salt, cumin, and cinnamon and cook for 1 minute more.
    • Add the rice and stir to coat in the oil and spices.
    • Pour in the chicken broth and white wine and bring to a boil.
    • Reduce the heat to low and simmer, occasionally stirring, until the rice is almost tender, about 15 minutes.
    • Add the crayfish, shrimp, and peas and simmer until the shrimp is cooked and the rice is tender, about 5 minutes more. 
    • Stir in the parsley and season with salt and pepper to taste. 
    • Serve with lemon wedges.
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