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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  • 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


  • 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.


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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