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Seafood Paella

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


  • 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

  • 1.5 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


  • 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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Posted by rhondakerry1958Report
After reading numerous recipes for a Paella dish, this one is going into my collection. Pretty much has all the ingredients that hubby & I think should be in a Paell, authentic or not. Will be giving this a go in the near future.