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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.