Easy Seafood Paella Recipe

Imagine sitting down on the beachfront in Barcelona, the sun is setting and you are relaxing with a glass of white wine and the most delicious and fresh seafood Paella. That surely is my dream, now that the fall has fully settled in London. To transfer yourself into the summer atmosphere, I recommend recreating the scene in your home. Perhaps no sunset on the sea horizon or warm sand but you can surely make a delicious seafood Paella and drink some wine! Easy Seafood Paella Recipe

Easy Seafood Paella Recipe

Paella is a delicious dish that can be a great option for dinner, Sunday lunch with family or dinner with friends. The key to the success like in most dishes is fresh ingredients. That is particularly relevant in this case because fresh seafood will change the whole taste of the dish. Make sure that you source your ingredients from an actual fish store and not a supermarket. Usually, the packaged fish and seafood are not fresh and will simply not taste as good. 

Mussles

If you would love to eat dishes like seafood Paella but you have no time to potter around the kitchen, you need to have a look at ChefXChange Meal Delivery. It is a set of 3 or 5 healthy meals delivered to you weekly. 

For more food inspirations, have a look at other recipes that we love like Veggie shepherds’ pie served in potato skins or Chicken satay skewers with peanut sauce recipe. You can also check out what our talented Private Chefs have been cooking.

Print Recipe
Seafood Paella
Recipe adapted from jamieoliver.com
Paella
Course Main Dish
Cuisine Spanish
Cook Time 1.5 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Spanish
Cook Time 1.5 hours
Servings
people
Ingredients
Paella
Instructions
  1. Peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
  2. Put the pan on the heat add the onion, garlic and parsley stalks, then cook until soft.
  3. Meanwhile, gently heat the fish stock and infuse half with the saffron.
  4. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
  5. Halve the squid and lightly score all over with a regular eating knife.
  6. When the time's up, add the remaining stock, peas, prawns, and the mussels and squid. Place a lid on the pan and cook for 10 further minutes.
  7. Sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.
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