A delicious and tasty Paella recipe from Helm Bar!


  • 1 medium brown onion, diced

  • 1 medium red capsicum, diced

  • 1 medium green capsicum, diced

  • 3-4 cloves of garlic, thinly sliced

  • 3 medium chorizo sausages, diced

  • ½ teaspoon smoked paprika

  • ½ teaspoon cayenne pepper

  • 3 cups fish stock

  • 4 cups Arborio rice

  • 1 bunch parsley, chopped

  • 1 large tablespoon tomato paste

  • ½ cup chopped tomatoes

  • 1 cup olive oil

  • 1 tablespoon butter

  • 2 litres water

  • 12 lemon wedges

  • Salt & pepper for seasoning

  • Seafood

  • 12 large Prawns

  • 12 Mussels

  • 400grams Octopus

  • 18 Scallops

  • ½ kg cubed Salmon


  • 1.

    Clean and dice onion, capsicum, chorizo, tomatoes, finely chop garlic

  • 2.

    In a paella dish or heavy-based saucepan, heat small amount of oil, add sliced chorizo and brown slightly.

  • 3.

    Add in onion, capsicum, garlic.

  • 4.

    Mix, then add paprika, cayenne pepper and tomato paste. Mix for 2 mins

  • 5.

    Stir in rice, Toast rice for about 1 minute then add ¼ cup water. Lower heat to medium until the water absorbs. Continue to add water in ¼ cup lots until each is almost absorbed and 2 litres is used up. The rice should be almost cooked by this stage, but not quite!

  • 6.

    Season with salt, pepper and set aside to cool.

  • 7.

    Place all seafood (other than the mussels) into a pan with hot oil and the butter. Brown seafood then add rice mix. Add 3 cups of fish stock mix and stir through.

  • 8.

    Scrub mussels and add to pan. Simmer until rice is fully cooked and mussels opened. Discard any unopened mussels.

  • 9.

    Taste, adjust season according to taste. Add chopped parsley, garnish with lemon wedges.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1396kj
  • Fat Total 67g
  • Saturated Fat 13g
  • Protein 73g
  • Carbohydrate 119g
  • Sugar 4g
  • Sodium 2562mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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