Smoked haddock and prawn paella

Megan Giles straightforward recipe captures the spirit of this traditional Spanish dish, but saves on time and effort
Smoked haddock and prawn paella
  • Rating:
  • Serves: 5
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp olive oil
  • 1 onion
  • 1 red pepper
  • 375 g paella rice
  • 2 vegetable stock cube, made up to 2 pints with boiling water
  • 1 leek
  • 2 smoked haddock fillets
  • 200 g prawns
  • 3 tsp turmeric
  • 2 tsp paprika
  • small bunch of parsley


1. Place a large frying pan on a medium heat and add the olive oil. While the pan heats up, peel and finely slice the onion, then add it to the pan.

2. Fry the onions for 2-3 minutes until they begin to soften. While the onions cook, wash, deseed and slice the pepper. Add the pepper to the pan and fry for a further 3-4 minutes.

3. Add the paella rice and mix through the onions and peppers. Pour half the stock into the pan and bring to the boil, then reduce the heat and simmer.

4. Wash and slice the leek into ½ inch slices and add to the simmering paella. Cover the pan, stirring from time to time. When the rice begins to look dry add more stock and continue to simmer until the rice is almost cooked.

5. When the rice is almost cooked, add the prawns, smoked haddock and spices. Cover again and cook for 8 10 minutes. Check that the prawns and haddock are cooked through.

6. Divide the spinach between the serving bowls and place a portion of paella on top. Sprinkle with a little chopped parsley and serve.

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