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Paella seafood

Paella Recipe

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  • Serve 4

  • 150 ml good olive oil

  • 200 grams of cleaned fresh calamari or cuttle fish

  • Sea salt and fresh ground black pepper

  • 1 medium brown onion diced

  • 1 clove of organic garlic minced

  • 1 bids eye chilli seeds removed (optional)

  • 4 Diced tomatoes

  • 100 grams of fresh green peas (frozen if unavailable)

  • 160 Grams of fresh pippies

  • 400 grams of Callasparra rice (Good quality Aborio if unavailable)

  • 880 ml Rich fish stock infused with 40 saffron strands

  • 200 grams of fresh fish fillets cut into 3cm chunks (Avoid strong fish like tuna, salmon etc)

  • 8 unpeeled banana prawns or tiger or king (Not farmed if possible)

  • 8 Fresh black mussels cleaned and de bearded

  • 1 red capsicum roasted and peeled sliced into long thin strips


  • 1.


  • 2.

    Heat Paella pan medium to high heat

  • 3.

    Add oil

  • 4.

    When oil is hot add calamari and sauté until brown season well stirring constantly be ware calamari can spit hot oil, use a long spoon

  • 5.

    Add onion stirring constantly until soft do not overcooked

  • 6.

    Next add the garlic and chilli stir

  • 7.

    The Tomato comes next, mix this all together to form the sofrito which is the base of the paella

  • 8.

    When the tomato has all but dissolved add the peas and pippies stir until all are coated with the sofrito and the heat has returned

  • 9.

    Now for the rice and be sure that you keep it moving if it sticks a little don’t panic just keep string till all the rice is well coated and evenly distributed the pippies

  • 10.

    Flatten the rice mixture evenly over the surface of the pan and add the fish stock making sure that everything is evenly distributed.

  • 11.

    Arrange the fish and prawns around the pan in a delightful pattern push them into the rice a little

  • 12.

    The mussels are next and they are to be placed in a pattern and pushed in deep so they eventually open and their juice and flavour joins the paella

  • 13.

    Finally top with the red capsicum

  • 14.

    As soon as the paella is boiling all over start the timer 10 minutes exactly be carful not to stir the paella at all It should be a gentile boil you can check that the bottom is starting to stick by scraping the bottom with a spoon gently.

  • 15.

    After ten minute turn down the heat to low a gentle simmer again do not stir as this will stimulate the starch.

  • 16.

    After ten minutes turn off and cover with some clean tea towel to finish off the process


The paella is now ready to serve. Some fresh lemon to garnish and a glass of crisp white.
Hochkirch Semillon

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