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Serves
US | Metric
Ingredients
  • Olive Oil, for frying
  • 1 Large White Onion, finely diced
  • 4 Garlic Cloves, crushed
  • 2 Bay Leaves
  • ½ Chorizo ring, in 1cm cubes
  • 1 tsp Chilli Flakes
  • 1 tbsp Tomato paste
  • 400 g Paella/Risotto Rice
  • 2 tsps Smoked Paprika
  • 175 ml White Wine
  • A pinch of Saffron
  • 400 ml Fish Stock, keep warm
  • 225 g Raw Prawns
  • 200 g Mussels
  • 2 Cod Fillets, cut into 2cm Chunks
  • 1 tsp Black Pepper
  • Handful of Black Olives
  • Parsley, roughly chopped
  • Extra Virgin Olive Oil, for drizzling
  • Lemon Wedges, for garnish
Seafood Paella Seafood Paella

Seafood Paella

The taste of summer! This dish is sure to bring the sunshine holiday vibes no matter what time of the year you cook it! Always tastes better in the sun with a chilled glass of Sauvignon though 😉

Prep 15 minutes
Total 45 minutes
  1. Begin by setting a wide, shallow-ish frying pan on a medium heat with 1 tbsp of olive oil (this Stellaware Anodised Frying Pan is perfect for this dish!) add in the onions and bay leaves and fry until softened and fragrant.
  2. Add in the garlic and continue to cook for another 4mins then add in the chorizo chunks, chilli flakes and smoked paprika. Fry until the oils in the chorizo are released into the pan.
  3. Add in the tomato paste and cook for another 4mins. At this stage pour in the rice, stirring to ensure all of the grains are getting coated in those lovely oils.
  4. The pan should be quite dry by now so pour in the white wine to deglaze. Stir to get any of those gnarly bits at the bottom of the pan because that’s all flavour!
  5. Place a few fronds of the saffron into the warm fish stock, stir to release those beautiful colours - this is what turns the rice a gorgeous golden colour! Once the wine has cooked off (approx 6mins) add in the fish stock and saffron. Season with salt and pepper at this stage.
  6. Pop a lid on and turn the heat down a little, allow the rice to begin soaking up the stock for 15mins. After this, take the lid off, remove the bay leaves and dot the cod chunks and prawns in and around the pan. Place the lid back on to steam for another 6mins.
  7. Remove the lid once again and add the mussels like you did with the prawns and fish. These take minutes to cook so make sure to always add them in last. Clamp the lid back on and allow to steam for another 8mins.
  8. After this, remove the lid. The rice should have absorbed all of the liquid and the mussels should have opened. If the rice is still looking a little wet, increase the heat slightly and allow to cook for another 5mins with the lid off.
  9. Finish with a garnish of black olives, lemon wedges and the chopped parsley. Drizzle with a good glug of the Extra Virgin Olive Oil and take the whole pan to the table for everyone to get stuck in!
Seafood Paella Seafood Paella

Seafood Paella

The taste of summer! This dish is sure to bring the sunshine holiday vibes no matter what time of the year you cook it! Always tastes better in the sun with a chilled glass of Sauvignon though 😉

favorite
print
like
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • Olive Oil, for frying
  • 1 Large White Onion, finely diced
  • 4 Garlic Cloves, crushed
  • 2 Bay Leaves
  • ½ Chorizo ring, in 1cm cubes
  • 1 tsp Chilli Flakes
  • 1 tbsp Tomato paste
  • 400 g Paella/Risotto Rice
  • 2 tsps Smoked Paprika
  • 175 ml White Wine
  • A pinch of Saffron
  • 400 ml Fish Stock, keep warm
  • 225 g Raw Prawns
  • 200 g Mussels
  • 2 Cod Fillets, cut into 2cm Chunks
  • 1 tsp Black Pepper
  • Handful of Black Olives
  • Parsley, roughly chopped
  • Extra Virgin Olive Oil, for drizzling
  • Lemon Wedges, for garnish

  1. Begin by setting a wide, shallow-ish frying pan on a medium heat with 1 tbsp of olive oil (this Stellaware Anodised Frying Pan is perfect for this dish!) add in the onions and bay leaves and fry until softened and fragrant.
  2. Add in the garlic and continue to cook for another 4mins then add in the chorizo chunks, chilli flakes and smoked paprika. Fry until the oils in the chorizo are released into the pan.
  3. Add in the tomato paste and cook for another 4mins. At this stage pour in the rice, stirring to ensure all of the grains are getting coated in those lovely oils.
  4. The pan should be quite dry by now so pour in the white wine to deglaze. Stir to get any of those gnarly bits at the bottom of the pan because that’s all flavour!
  5. Place a few fronds of the saffron into the warm fish stock, stir to release those beautiful colours - this is what turns the rice a gorgeous golden colour! Once the wine has cooked off (approx 6mins) add in the fish stock and saffron. Season with salt and pepper at this stage.
  6. Pop a lid on and turn the heat down a little, allow the rice to begin soaking up the stock for 15mins. After this, take the lid off, remove the bay leaves and dot the cod chunks and prawns in and around the pan. Place the lid back on to steam for another 6mins.
  7. Remove the lid once again and add the mussels like you did with the prawns and fish. These take minutes to cook so make sure to always add them in last. Clamp the lid back on and allow to steam for another 8mins.
  8. After this, remove the lid. The rice should have absorbed all of the liquid and the mussels should have opened. If the rice is still looking a little wet, increase the heat slightly and allow to cook for another 5mins with the lid off.
  9. Finish with a garnish of black olives, lemon wedges and the chopped parsley. Drizzle with a good glug of the Extra Virgin Olive Oil and take the whole pan to the table for everyone to get stuck in!