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Seafood Paella

It's easy to create an impressive meal with this seafood paella. Remember to serve each portion with a little of the crunchy golden crust that forms under the rice.

Prep Time

    •    Prep Time: 35 minutes
    •    Cook Time: 35 minutes
    •    Yield: Serves 8


    •    60ml (1/4 cup) water
    •    60ml (1/4 cup) olive oil
    •    2 tsps smoked paprika
    •    2 garlic cloves, crushed
    •    3 x 375ml ctns fish stock
    •    440g (2 cups) arborio rice
    •    60ml (1/4 cup) boiling water
    •    150g (1 cup) frozen peas, thawed
    •    2 large pinches of saffron threads
    •    1 large brown onions, finely chopped
    •    3 large ripe tomatoes, coarsely chopped
    •    8 (about 500g) baby octopus, cleaned, halved
    •    500g thick fim white fish fillets, cut into 4cm pieces
    •    16 (about 400g) small black mussels, scrubbed, debearded


  1. Place the boiling water in a small heatproof bowl. Add the saffron and set aside for 10 minutes to infuse.
  2. Place the saffron mixture, stock and water in a medium saucepan. Bring to the boil. Reduce heat to low and hold at a gentle simmer.
  3. Heat 1 tablespoon of oil in a large frying pan over high heat. Add the fish and cook for 1-2 minutes or until lightly browned. Transfer to a plate and season with salt and pepper. Repeat with the octopus, reheating the pan between batches.
  4. Heat the remaining oil in a 28cm (base measurement) paella pan or large frying pan over low heat. Add the onion and cook for 5 minutes or until soft. Add the garlic and cook, stirring often, for 2 minutes. Add the rice, tomato and paprika. Cook, stirring, for 2 minutes.

This great family recipe is thanks to Taste Recipes at


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