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Paella with shellfish and lemon aspen fruits


  • 8 × 50g snapper fillets

  • 8 medium scallops

  • 8 king prawns

  • 2 squid tubes

  • 100g Bush Tomato Chutney (see notes for more information)

  • 80g Parmesan cheese

  • 2 shallots

  • 60g butter

  • 8 lemon aspen fruits

  • 300g of arborio or medium grain rice

  • 20g Red Desert Dust (see notes for more information)

  • 1 litre fish stock

  • 50ml white wine

  • 15ml olive oil

  • 5g Outback Salt


  • 1.

    In a paella or wide saucepan heat a little butter and olive oil, shallots and Red Desert Dust on low heat; then add rice to the pan and sauté until translucent.

  • 2.

    When the rice grains are translucent add in the white wine, bush tomato chutney then the stock; place on low heat and allow the rice to cook slowly.

  • 3.

    While the rice is gently cooking away, begin to prepare the seafood; remove any bones from the snapper fillets, peel and de-vein the de-headed prawns and slice in half.

  • 4.

    Cut the squid tubes into bite sized pieces and score these with diagonal, parallel cross cuts; unless the scallops are still in the shell, they require little if any preparation.

  • 5.

    Heat up a hot plate or BBQ for all the seafood; place on the snapper and prawns first, and then put on the scallops and squid as these take very little time to cook; by cooking the seafood this way, it gives the paella a smoky flavour which is usually imparted by the addition of Spanish chorizo sausage in more traditional paella.

  • 6.

    Try and cook all the seafood about three quarters the way through, this will ensure that when they are placed in the paella they are not overcooked and tough; add the seafood to the rice, as well as lemon aspen fruits; check the done-ness of the rice and the consistency of the paella; a guide is to have risotto like consistency, yet enough liquid to form a sauce.

  • 7.

    When the seafood has been added, add half of the Parmesan cheese, ensure you reserve some to top on each serve; taste and add salt where required.

  • 8.

    Styling tip: Serve in a deep or soup bowl, with a generous serve of Parmesan cheese on top.


-- Bush Tomato Chutney can be purchased online at: --

-- Red Desert Dust can be purchased online at: --

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