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Try this delicious recipe courtesy of our friends from SunRice.


  • Paella:

  • Carrot

  • Saffron threads 5 g

  • Chicken Stock 700 ml

  • 8 Green Prawns

  • 1 Mild Chorizo

  • Squid 100g

  • Fresh Scallops x 100g

  • 1 tablespoon olive oil

  • King fish 100 g

  • 2 cups finely chopped onion

  • 1 cup finely chopped red capsicum

  • 1 cup canned diced tomatoes, undrained

  • Smoked paprika 50 g

  • 3 large garlic cloves, minced

  • SunRice Medium Grain rice 500g

  • 1 cup frozen peas

  • 8 mussels, scrubbed and debearded

  • 1/4 cup fresh lemon juice

  • Lemon wedges (optional)

  • Herb Blend:

  • Fresh parsley 1 bunch, chopped

  • 1 lemon

  • 1 tablespoon olive oil

  • 2 large garlic cloves, minced


  • 1.

    To prepare the herb blend, combine the first 4 ingredients, and set aside.

  • 2.

    To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel prawns, leaving tails intact; set aside.

  • 3.

    Heat 1 tablespoon oil in a large paella pan over medium-high heat. Add Chorizo; saute 2 minutes on each side. Remove from pan. Add prawns & seafood, and saute 2 minutes. Remove from pan. Reduce heat to low-medium. Add onion, carrot & capsicum; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.

  • 4.

    Add rice; cook 1 minute. Stir in herb blend, stock, chorizo and seafood mixture, and peas. Bring to a low boil; cook 10 minutes, DO NOT Stir.

  • 5.

    Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange prawns, heads down, in rice mixture, and cook 5 minutes or until prawns are done.

  • 6.

    Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges.


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