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Seafood Paella


Seafood Paella

A fantastic paella recipe from Blue Fish voted Australia's Favourite Fish & Chips Restaurant in the 2009 I Love FOOD awards.

Serves 4 to 6

Ingredients

  • 1kg Chicken breast (dice into small pieces & marinate with olive oil, smoked paprika, salt & pepper)
  • ¼ cup Extra virgin Olive Oil
  • 2 Chorizo Sausages (thick slices)
  • 1 Spanish Onion (diced)
  • 4 Garlic cloves
  • 1 bunch Flat leaf Parsley
  • 1 x 425 gm tin of crushed tomato
  • 4 cups Short Grain Spanish rice
  • 1½ litre of warm chicken stock
  • 1 pinch Saffron Threads
  • 12 Prawns peeled and deveined (tail on)
  • 12 mussels cleaned
  • 12 pippies
  • 1 Calamari (cleaned & cut into strips)
  • ½ cup of Peas (cooked)
  • Lemon wedges to serve

Method

  1. Heat a large paella pan over a medium heat, fry chicken & chorizo till cooked and browned.
  2. Season and remove from pan and set aside.
  3. With a little olive oil fry garlic, onions and parsley for 2-3 minutes on a medium heat then add tinned tomato until combined.
  4. Add the rice and mix to coat all the grains.
  5. Pour in warm stock; reduce heat to simmer for 10 minutes.
  6. Add chicken, chorizo & saffron. Cook for a further 10 minutes then add seafood ingredients tucking them into the rice.
  7. Cook for a further 8-10 minutes - the seafood should be now cooked beautifully and the rice moist and fluffy.
  8. Turn up the heat for a couple minute to lightly toast the bottom of the pan.
  9. Remove from the heat and rest for 5 minutes.
  10. Then garnish with cooked peas, parsley and lemon wedges.
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