Seafood Paella


These long summer days make me crave something fresh and healthy for dinner but sometimes a salad just won't cut it. Traditionally paellas have loads of salt and oil in them but this version is so light and healthy and the rice to seafood ratio means that you aren't actually eating a lot of carbs. I would say use a bigger pan than you think you need, once the seafood goes in there was not a lot of space in my pan (as you can see in the pictures) so the bigger the better for this dish!

I cooked this dish for my family to celebrate my sister coming home from travelling the world for 6 months and my parent's 30th wedding anniversary so I hope you enjoy cooking it for people you love - it is the sort of dish that makes dinner a special occasion even if it is Tuesday and you are eating it watching Criminal Minds on the couch.


1. 1/2 cup (125ml) dry white wine (plus more to drink while you are waiting for the Paella to cook.)

2. 1/2 tsp saffron threads

3. 1 tbs olive oil 1 Spanish onion, finely chopped

4. 1/2 red capsicum, seeded and chopped

5. 2 garlic cloves, crushed

6. 3 large ripe tomatos, halved and finely chopped

7. 2 sticks of celery finely chopped

8. 2 tsp mild Spanish paprika

9. 1 cup (200g) medium grain rice (calrose rice which is traditionally used is hard to get in Perth so I just used an arborio rice.)

10. 2 cups (500ml) water with two chicken stock cubes dissolved in.

11. 1kg green king prawns, peeled

12. 1/2kg of squid 1kg clams

13. 1/4 cup coarsely chopped flat-leaf parsley

14. Lemon wedges, to serve


1. Combine wine and saffron in a pan over low heat and bring to a simmer. Set aside for 5 minutes to allow the saffron to infuse. 

2. Heat the oil in a large paella or large frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring, for 5 minutes or until onion softens (adding celery at the end).

3. Add the tomato and paprika and cook, stirring, for 1 minute or until aromatic.

4. Add the rice, stock and wine mixture and bring to the boil. Reduce heat to low and cook, uncovered, for 30-40 minutes or until rice is almost tender and a crust is beginning to form on the bottom of the pan. (I added some more wine and stock because my Paella started getting a bit dry so just watch it and tweak as you see necessary.) 

5. Add prawns, squid and clams and push lightly into the rice mixture. Cook covered, for 3 minutes or until clams are open.

6. Remove from heat and add parsley. Serve immediately with lemon wedges.

7. Enjoy!

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