Tuna Paella Recipe
This easy tuna paella recipe was borne of a sudden flash of inspiration when trying to throw a quick dinner together at home. It’s really tasty, great for topping up your five-a-day and fish intake, and cheap and easy to make too.
You can of course use saffron in this, as is traditional in Spanish paella recipes. I used turmeric as I always have some, it’s very good of you and gives a great flavour and colour to all kinds of dishes. This is an easy paella recipe, but do keep an eye on it – that’s the secret of a successful risotto.
If you haven’t made risotto before, add the stock gradually, stirring and checking often. Risotto is all about timing and getting liquid level just right. Other than that the ingredients can be tweaked. Use plain diced tomatoes if you don’t have any cherry sized ones. It is best to use risotto or paella rice rather than standard long grain rice, though. If you have some white wine to hand, try adding a splash near the end of cooking.
This simple tuna paella recipe is a bit of a fusion dish, so I wondered whether to call it a tuna risotto, but plumped for paella. It seemed more appropriate, because of the fish and the seasoning flavours. It could also be called a tuna melt paella, as cheese was added in homage to that most delicious variety of sandwich. Comfort food at its best.
Serves 4
Tuna paella recipe ingredients
- Olive oil, for frying
- Red onion, 1, chopped finely
- Red bell pepper, 1, diced
- Garlic, 2 cloves, crushed
- Risotto rice, 300g
- Fish or chicken stock, 1 pot or cube
- Black pepper, coarse or freshly ground, a pinch
- Paprika or smoked paprika, 1 tsp
- Turmeric, 1/2 tsp
- Parsley, 1 tsp
- Button mushrooms, about 8, sliced
- Sweetcorn, 1 tin, drained
- Tuna chunks, 1 tin (in brine or water), drained
- Cherry tomatoes, 12, halved
- Cheddar cheese, 50g, grated, to serve
- Lemon, 1, cut into wedges, to serve
Equipment
How to make easy paella
- Fry the onion and pepper in a dash of olive oil for a few minutes, stirring, until they start to brown. Add the garlic and fry for another minute or so, stirring.
- Make up the stock with 1 litre of boiling water.
- Add the rice and stir, then add the stock, herbs and spices and stir again. Turn up to high.
- Once the paella starts to bubble, reduce the heat and simmer for about 10 minutes over medium heat, stirring often. Add the mushrooms and sweetcorn, stir and cook for about 5 to 10 more minutes. When the rice is cooked, the paella should be creamy with a tiny bit of ‘bite’.
- Just before serving, stir the tuna and cherry tomatoes into the pan of hot paella. Sprinkle with the cheese and serve with lemon wedges on the side.
Related recipes:
- Tuna and sweetcorn pasta
- Fish in tomato sauce
- Prawn & mushroom risotto
- Creamy prawn pasta
- Chorizo paella
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