Seafood Paella with Bulgur

Serves 4-6
Time 40 minutes


½ red onion, sliced
5 cloves garlic, crushed
2 bay leaves
1 red chilli, chopped
1 tsp saffron
1 tsp chilli flakes
2 tbsp smoked paprika
½ cup red pepper paste
2 red peppers, roasted, deseeded and peeled, diced
1 bunch coriander
1 chorizo sausage
1 cup wine
1 cup coarse bulgar
2 cups stock or water
3 tbsp extra virgin olive oil
600g fish, large diced
150g calamari
10-12 mussels
½ cup peas
salt and pepper


In a large saucepan, add the olive oil, and sweat off the garlic, chopped chilli, onion, chorizo and bay leaves.

Add the chilli flakes, saffron, smoked paprika and saute for a couple of minutes.

Add the red pepper paste, roasted peppers and coriander and saute. Add the bulgur to the pan, then the stock and wine and stir. Add the seafood, cover the pan with the lid and allow to simmer on a low heat for 20 minutes.

Stir the peas into the pan and cover for a minute or so, until the peas are cooked.
Serve immediately.