Spanish Seafood Paella

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Spanish seafood Pealla

Spanish Seafood Paella


Spanish Seafood Paella

(Serves 2)

Spice up rice to make this classic Spanish dish

Spanish Seafood Pealla

What you need

  • 350g of cooked shelled mussels, peeled and cooked king prawns and cooked squid rings
  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • ½ red and ½ yellow pepper, deseeded and sliced
  • 200g frozen garden peas
  • 2 garlic cloves, sliced
  • 1 teaspoon of paprika
  • 1 teaspoon of turmeric
  • 125g paella rice
  • 500ml vegetable stock
  • Pinch of saffron (optional)
  • Juice of ½ small lemon
  • Small handful flat-leaf parsley, roughly chopped

How you make it

Step 1

Heat the oil in a large saucepan and soften the onion for 6-7 minutes. Add the pepper, garlic, turmeric and paprika cook for 2 minutes more, then stir in the paella rice and cook for 1 minute, stirring to coat.

Step 2

Pour in the stock, add the saffron (if using) and bring to the boil. Cook uncovered at a gentle bubble for 20 minutes - stirring occasionally until the rice is tender.

Step 3

Stir in the seafood mix, lemon juice and peas and cook for 2 minutes or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.

Saucy Chef’s tasty tip: Enjoy with a glass of Spanish white wine.

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