Recipe

Quick and easy seafood paella recipe

This easy paella recipe will have a bright and tasty seafood dinner on the table in less than half an hour.

  • 30 mins cooking
  • Serves 4
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Ingredients

Paella
  • 8 uncooked medium king prawns (360g)
  • 400 gram medium black mussels
  • 2 tablespoon olive oil
  • 2 chicken thigh fillets (400g), chopped coarsely
  • 1 medium_piece red onion (170g), chopped finely
  • 2 clove garlic, crushed
  • 1 teaspoon sweet paprika
  • pinch saffron threads
  • 1 1/2 cup (300g) white short-grain rice
  • 1 litre (4 cups) chicken stock
  • 4 baby squid hoods (360g), sliced thinly
  • 2 medium_piece tomatoes (300g), seeded, chopped finely
  • 1/2 cup coarsely chopped fresh flat-leaf parsley

Method

Paella
  • 1
    Shell and devein prawns, leaving tails intact. Scrub mussels; remove beards.
  • 2
    Heat half the oil in large deep frying pan or 46cm paella pan; cook chicken until browned. Remove from pan. Heat remaining oil in same pan; cook onion, garlic, paprika and saffron, stirring, until onion softens. Stir in rice.
  • 3
    Add stock to pan; bring to the boil, stirring. Reduce heat; simmer, uncovered, about 12 minutes or until rice is almost tender. Stir in chicken; cook 3 minutes.
  • 4
    Scatter prawns, mussels and squid evenly over rice mixture, cover with a domed lid or foil; simmer about 5 minutes, stirring once, or until prawns are cooked and mussels have opened (discard any that do not).
  • 5
    Remove paella from heat, scatter with tomato and parsley. Stand, covered, 5 minutes before serving.

Notes

We used carnaroli risotto rice for this recipe as it holds its shape very well. If you can't find it, or it's not available, use arborio rice. A large wok lid makes a good cover for the pan.

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