Seafood Paella

Seafood Paella

From my blogpost


  • 6 large prawns – remove head (save for stock), de-vein
  • 6-10 mussels/clams – washed/scrubbed
  • 1 squid – cleaned and sliced
  • 1 Chorizo (a type of Spanish sausage) – sliced or chopped
  • 2 tbsps cooking oil
  • 1 medium onion chopped
  • 4-5 garlic chopped
  • 2 tomatoes – diced
  • 150g french beans – washed, remove tops & bottoms, cut to 2in lengths
  • 1 capsicum –  remove seeds & stem, sliced
  • 8-10 strands saffron – steeped in 1 cup hot water
  • 2-3 cups short/medium grain rice (calrose/arborio) – washed and drip dry – *Note: long grain doesn’t quite work here
  • 2-3 cups prawn stock (made from boiling 3 cups water + prawn heads saved earlier + 1 prawn stock cube)
  • Pepper
  • Chopped coriander leaves to garnish
  • Lemon wedges to serve


  • Heat 2 tbsps oil in a shallow but wide pan (either a paella pan or a flat bottomed wide skillet/frying pan) on high heat. When hot, add the Chorizo.  Fry till oil from Chorizo releases. Add onions. Fry till translucent and then add the garlic. Fry for a minute. Add in capsicum, tomatoes, rice and paprika and mix well. Cook for another 3-4 mins.
  • Add the saffron water and prawn stock.
  • Add enough liquid to just cover the rice. Shake the pan to ensure the rice and ingredients are level.
  • Add in the seafood ingredients on top of the rice, pushing them down into the rice slightly.
  • Add in the french beans over the rest.
  • Simmer over medium heat uncovered.
  • After about 30-40 mins, liquid should be absorbed by the rice and the bottom would start to char slightly. Turn fire off and cover with foil or skillet cover for 2-3 mins.
  • Flavour with freshly cracked pepper, garnish with chopped coriander leaves
  • Serve with lemon wedges

Serves 4-6