Seafood Paella

Published on 8 February 2025 at 20:43

Ingredients

200g shell on prawns

350g half shell mussels

  • 1 tbsp olive oil

  • 1 onion, 1 pepper & 2 cloves garlic chopped

  • 1 cup cherry tomatoes

  • 1 cup Paella Rice

  • 2 cups Shellfish stock

  • 1 tsp of saffron threads

  • 1 tsp paprika

  • 1 cup peas, lemon wedges, parsle

  • sea salt & ground black pepper

Instructions

  • In a large Paella pan, add olive oil. Once hot, add onions, garlic and pepper. Saute until fragrant.
  • Add chopped tomatoes, paprika and season with salt and pepper. Stir and cook for about 5 minutes, or until tomatoes become mushy.
  • Add rice and saffron threads, and stir until grains are coated. Level out rice evenly in the pan.
  • Mix one cube in 200ml water, gently pour in stock, bring to boil them simmer
  • Allow to simmer for 15 minutes. No stirring involved after this.
  • At the 15-minute mark, some rice should be cooked and peeking over the stock. Randomly place uncooked prawns and mussels all over the pan. Scatter the peas on top.
  • Allow to continue cooking for another 5 to 8 minutes, or until the seafood is cooked. If liquid is cooking off faster than rice is cooking, add more stock.
  • Turn off the heat, and cover with a lid. Allow to rest for another 5 minutes so rice can fully absorb liquid.
  • Garnish with chopped parsley and lemon wedges. Serve