Feast on this delicious Spanish Seafood Paella

Anyone in the mood for some scrumptious Spanish food? This popular seafood paella originates from Spain but each region has its own version. Traditionally paella is made with rice, saffron, seafood and chicken cooked in a flat, shallow dish.

Furthermore, this recipe is so versatile that you can adjust the ingredients to suit your own taste. So, if seafood does not turn your tastebuds on, you can easily swap it for chicken or chorizo (or any other sausage). Or if you feel super festive and creative, you can use a combination of seafood, chicken and sausage for a real home-style feast.

You don’t need to have a fancy paella pan to make this recipe. A cast iron pan works best but you can use any heavy, flat bottom pan you have in the kitchen.

Note: Saffron is an integral ingredient in a traditional paella. If you can’t find saffron you can use a blend of turmeric and paprika to give this dish its distinct colour. 

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Spanish Seafood Paella

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Recipe by Jessica Alberts Course: DinnerCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Impress your guests with this striking Spanish Seafood Paella!

Ingredients

• 3 1/2 cups chicken stock

• 1/2 teaspoon saffron

• 1/4 teaspoon salt

• 3 tablespoons olive oil

• 1/2 onion, finely chopped

• 1/2 red pepper, finely chopped

• 3 cloves garlic, finely chopped

• 1 teaspoon smoked paprika

• 2 1/2 cups Jasmine rice

• 2 tomatoes, diced

• 1 cup frozen green peas

• 600 grams prawns

• 12 mussels, rinsed and scrubbed

• 4 hake fillets, cut into chunks

• fresh parsley, chopped

Method

• Preheat the oven to 175 degrees Celsius.
• In a saucepan bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes.
• In a large frying pan or cast iron pan, heat the oil over medium heat. Add the onion and red pepper, and cook for 5 minutes. Stir in the garlic and smoked paprika.
• Add the tomatoes, peas and saffron infused stock and stir to combine.
• Next, add the rice to the frying pan and spread evenly over the bottom of the pan.
• Cover the pan with a lid or tin foil and simmer for 15 minutes. Do not stir the rice. If the mixture looks dry, add some water but do not stir the rice.
• Once the rice has absorbed most of the liquid, remove the lid.
• Next, add the seafood: arrange the mussels, prawns and fish on top of the rice.
• Cover the pan with foil and cook in the preheated oven for 10 minutes or until the rice and seafood are cooked through.
• Garnish with parsley and serve warm in the pan.

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