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Seafood paella

  • 1 hour (includes preparation time)
  • 4-5
Seafood paella

For a smokier paella, replace 2 teaspoons paprika with 1 teaspoon smoked paprika (you'll need less because it is fuller flavoured).


  • ¼-½ teaspoon saffron threads
  • 1-2 teaspoons salt
  • ½ cup dry white wine
  • ¼ cup olive oil
  • 500 grams firm white fish fillets, diced into 3cm pieces
  • 1 medium sized onion, peeled and finely chopped
  • 1½ cups green and/or red peppers
  • 4 large juicy cloves garlic, peeled and minced
  • 2 teaspoons paprika
  • 3 large juicy tomatoes, peeled and finely chopped or 1x 400 gram can chopped tomatoes
  • 3 cups short grain rice
  • 1 bayleaf
  • 5½ cups fish stock
  • 12 unpeeled green prawns
  • chopped parsley to garnish
  • green or black olives


  1. Stir the saffron and salt into the wine and set aside.
  2. Heat the oil in a paella pan or large wide frying pan until very hot. Add the fish pieces and cook only until the fish turns just white. Transfer to a plate, cover, set aside in a cool place. Add the onions, peppers and garlic to the pan and cook 8-10 minutes over a low heat until softened and lightly browned.
  3. Add the paprika and cook for a further 2-3 minutes or until the mixture becomes very fragrant. Stir in the tomatoes, rice and bayleaf and turn to coat the rice in the mixture.
  4. Pour the fish stock and saffron-infused wine over the rice. Stir to even out the ingredients and simmer, uncovered for 5 minutes. Stir in all the fish and add the prawns.
  5. Transfer to a 190ºC oven for 10 minutes. Remove from the oven, cover with foil and stand on top of the stove for 10 minutes before serving. Garnish with plenty of parsley and if wished, a few green or black olives.

Cooks Tips

- The secret to a good paella is to use short-grain rice and to make sure it is not overcooked, lest it turns to mush. When removed from the oven, the paella should be quite wet and the rice half cooked. Leave it covered to absorb the liquid and to finish cooking on standing time. If cooked in the oven for the entire time the liquid will evaporate before the rice is cooked. For our paella I used Spanish short-grain rice, but arborio, calrose or plain short-grain rice will all work perfectly well. - Fish stock can usually be found in Tetra Paks in the supermarket. If you cannot find it, use a vegetable stock for good flavour. - Vary the paella using chicken pieces and chicken stock instead of the fish and chorizo sausage instead of prawns. Allow around 500 grams diced, boneless chicken thighs and 3-4 chorizo sausages, sliced thin.

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