Seafood Paella

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1:15

Serves 5

Hard

Our saffron-infused paella recipe is loaded with prawns, calamari and mussels and is sure to be a showstopper.

Seafood paella is a staple in Spain and perfect for feeding a crowd. Simply prepare your fresh ingredients, cook, and bring to the table, serving straight from the paella pan. Serve with olives, sundried tomatoes and chorizo for an authentic Spanish fiesta.

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Ingredients image

What you'll need...

  • 2 Ripe vine tomatoes, or Roma tomatoes
  • 2 Brown onions
  • 6 Garlic cloves
  • 1 Small red pepper
  • 1 Medium carrot
  • 1 Leek
  • 8-12 Prawns, peeled, cleaned, deveined and heads removed (save the heads for the stock)
  • 300g Squid / Calamari
  • 500g Mussels, beard removed
  • 500g Fish bones
  • 8 Threads of Saffron
  • 2 tbsp Sweet paprika
  • 200ml White wine
  • Olive oil
  • Salt and pepper
  • 400g Bomba paella rice
  • Lemon wedges, to serve

Method

  1. Finely dice ½ an onion and cook in a paella pan with olive oil at medium-low heat. Meanwhile, finely dice the pepper and cook with the onions for 10 minutes, turning them occasionally to avoid burning. 

  2. Cut the tomatoes in half, grate the pulp and reserve till later. 

  3. Finely dice or grate the 3 cloves of garlic. Clear a space in the paella pan and add the grated garlic and fry until golden. Stir in the garlic with the rest of the vegetables, adding more oil if the pan is too dry. 

  4. Once the onions look translucent, add the tomatoes and let cook until all water evaporates (about 5-7 minutes). Once the tomatoes have reduced, add 1 tbsp of paprika and the saffron, mixing well and cooking for a minute. Take off the heat and reserve until needed.  

  5. Make the fish stock by cutting the leek, remaining onion and carrot into large chunks. Caramelise in a pot with oil on a medium-high heat. When the ingredients take some colour, add the remaining garlic cloves (leaving them unpeeled and whole). Add the heads of the prawns.

  6. Add 1 tbsp of paprika and cook for 30 seconds before adding the white wine. Stir, making sure to scrape the bottom of the pot. Once the wine has reduced, add 2 litres of water and the fish bones. Simmer for 25 minutes.

  1. Strain and add salt to taste. Leave till needed. 

  2. Cut the calamari into medium-sized cubes. Put the onion, pepper and tomato mix back onto a medium-high heat and add the calamari. Let it cook without stirring for a minute before turning the calamari and cooking for another minute. Add the rice and mix well. 

  3. Once the rice mixture is hot, add the fish stock. Leave to boil for 5 minutes before reducing to a low simmer for another 10 minutes. 

  4. Place the prawns and mussels on top and cook for a further 7-10 minutes. 

  5. Once cooked, take the paella off the heat and let the paella rest for 5 minutes before serving with lemon wedges. 

Shop the tools you will need

Secondary image for Non-Stick Paella Pan Main image for Non-Stick Paella Pan

£12

Secondary image for Non-Stick Paella Pan Main image for Non-Stick Paella Pan

£13

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