Seafood rice


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  • Prep Time


  • Total Time


  • Servings



  • 125

    ml white wine

  • 1

    red onion chopped

  • 12

    black mussels, bearded and scrubbed

  • 125

    ml olive oil

  • ½

    red onion extra, finely chopped

  • 1

    thick slice of jamon, finely chopped

  • 4

    garlic cloves. crushed

  • 1

    red capsicum, finely chopped

  • 1

    ripe tomato, peeled, seeded and chopped

  • 90

    g chorizo, thinly sliced

  • pinch cayenne pepper

  • 220

    g paella rice or medium grain rice

  • ¼

    tsp saffron threads

  • 500

    ml chicken stock, heated

  • 85

    g fresh or frozen peas

  • 12

    raw prawns, peeled and deveined

  • 2

    squid tubes, cleaned and cut into rings

  • 115

    g skinless, firm white fish fillets, cut into pieces

  • 2

    Tbsp finely chopped flat-leaf parsley


Heat the wine and onion in a saucepan over high heat. Add the mussels, cover and gently shake the pan for 5 - 8 minutes. Remove form the heat, discard any closed mussels and drain, reserving the liquid. Heat the oil in a large, heavy-based frying pan, add the extra onion, jamon, garlic and capsicum, and cook for about 5 minutes. Add the chopped tomato, chorizo and cayenne pepper. Season. Stir in the reserved liquid, then add the rice and stir again. Blend the saffron with the hot stock, then stir into the rice mixture. Bring to the boil, then reduce the heat to low and simmer, uncovered for 15 minutes without stirring. Put the peas, prawns, squid and fish on top of the rice. Push them in, cover and cook over low heat for 10 minutes, turning over halfway through, until the rice is tender and the seafood is cooked through. If the rice is not quite cooked, add a little extra stock and cook for a few minutes more. Leave to rest for 5 minutes, then add the parsley and serve.


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