Seafood Paella

by Finy (follow)
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Seafood paella is limited only by your imagination. You can use whatever seafood you really like.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 3

tsp saffron
tsp paprika powder
2 tbsp boiling water
1 tbsp olive oil
1 clove garlic
onion, finely chopped
1 tomatoes, roughly chopped
100 g rice
litre chicken stock
200 g white fish
75 g - 100 g uncooked prawns, peeled
100 g mussels, bearded and washed
125 g calamari rings
75 g peas
cup parsley, roughly chopped

Mix the saffron and paprika and add the boiling water. Stir to dissolve and crush the saffron.

Heat the oil in a wok or similar and add the garlic and onion on a medium heat. Cook for 5 minutes or until soft.

Add the tomato and cook for 3 minutes. Add the rice and cook stirring to mix, for a further 5 minutes.

Meanwhile bring the stock to the boil in a saucepan. Add the stock and saffron liquid to the rice mixture, stirring well to combine.

Simmer, uncovered for 10 to 15 minutes.

Put the fish on top of this mixture.

I boiled the mussels in water for a minute or so as I did not want all the shells in the meal.

Add the calamari, prawns and mussels leaving a few in the shells for looks!


Cover the frying pan with foil and cook for a further 5 minutes or so.

Add the peas, re-cover the pan and cook for a final 5 minutes.


Sprinkle the paella with parsley and season with pepper.

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