Seafood paella

This traditional Spanish rice and seafood dish is packed full of flavour, and is beautiful enjoyed straight from the pan with a side of wine for a delicious weekend dinner.

  • 20 mins preparation
  • 35 mins cooking
  • Serves 6
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Seafood paella
  • 600 gram whole small squid
  • 12 uncooked medium king prawns (shrimp) (540g)
  • 250 gram mussels
  • 200 gram firm white fish fillets
  • 5 cup (1.25l) fish stock
  • 1/2 teaspoon saffron threads
  • 2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 medium brown onion, chopped coarsely
  • 1 fresh long red chilli, chopped
  • 2 clove garlic, sliced
  • 4 sprigs fresh thyme
  • 1 medium red capscium (bell pepper), cut into thin strips
  • 1 medium green capsicum (bell pepper), cut into thin strips
  • 400 gram canned diced tomatoes
  • 2 centimetre (400g) calasparra or arborio rice
  • 200 gram baby green beans, cut into 2.5cm lengths
  • 1 cup (300g) mayonnaise
  • 2 clove garlic, crushed
  • 1/4 cup fresh flat-lead parsley leaves
  • 1 1/2 medium lemon, cut into wedges


Seafood paella
  • 1
    To clean squid, pull the head and entrails away from squid bodies; remove and discard the quills. Cut tentacles from the heads just below the eyes, then remove the beaks. Gently pull away the outer membranes from the hoods and flaps, then wash the hoods, tentacles and flaps well. Cut squid into 1cm rings. Shell and devein prawns, leaving tails intact. Scrub mussels; remove beards. Cut fish into 4cm pieces.
  • 2
    Place stock, saffron and paprika in a medium saucepan over high heat; bring to the boil. Reduce heat to low. Season to taste.
  • 3
    Meanwhile, heat oil in a large paella pan or frying pan (30cm base measurement) over low heat; cook onion, chilli, garlic and thyme, stirring, 5 minutes or until softened. Add capsicum; cook, stirring occasionally, 10 minutes or until capsicum has softened.
  • 4
    Add tomatoes to pan; cook 1 minute. Add rice; cook, stirring, 2 minutes. Add fish stock mixture; cook, uncovered, over low heat 10 minutes. Top with squid, fish, prawns and mussels; cook, uncovered, over low heat, further 10 minutes or until rice is tender and seafood is cooked through. If the mixture starts to dry out before the seafood and rice are cooked through, cover the pan with a lid or large sheets of foil.
  • 5
    Remove pan from heat; top with beans. Cover; stand 5 minutes.
  • 6
    Combine mayonnaise and garlic in a small bowl.
  • 7
    Sprinkle the paella with parsley. Serve with lemon wedges and garlic mayonnaise.


This recipe can be prepared to the end of step 3 a day ahead. Transfer to a non-metallic bowl; cover tightly and refrigerate. Reheat mixture in the same pan before continuing with the recipe.