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Seafood Paella

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Serves 4

  • 1 wide rimmed cast iron pan
  • 2 tablespoon oil
  • 1 cup rice, Sushi/Calasparra
  • ½ onion finely diced
  • 2 cloves garlic thinly sliced
  • 2½-3 cups of good quality fish or crab stock
  • 4 small chunks of fish
  • 8 mussels
  • 4 cooked prawns
  • 1 cuttlefish
  • salt and pepper to taste
  • 3 tablespoons of chopped parsley
  • ½ lemon cut into 4 wedges


  • Heat the pan with the oil over a moderate heat and sauté the garlic and chopped onions until they become translucent (about 4 minutes)
  • Add the rice and coat well with the oil
  • Add the stock and bring to the boil, stirring frequently with a wooden spoon
  • Turn the heat down so the liquid is just simmering
  • Cook for about 15 minutes until the liquid is 3/4  absorbed
  • Add the fish chunks and mussels making sure to bury them deep into the rice
  • After 8 minutes add the prawns and cuttlefish and cook for a further 5-8 minutes
  • If you listen to the rice it should be starting to make a “crackling” sound forming a nice brown crust (socarret), on the bottom of the pan. Once this has happened take off the heat and sprinkle generously with the chopped parsley and decorate with the lemon wedges. Place Paella in the middle of the table with a wooden spoon and allow your guests to help themselves