Seafood Paella – 西班牙海鲜饭

A dish of spanish origin, seafood paella is made using various seafood like squids, mussels, and prawns too for to create a feast for the family!

What makes a good paella is no doubt the use of saffron, and the rice used. In our recipe we used arborio rice, which is suitable in the case of this recipe. A good paella pan would be welcome, we got our Le Creuset Buffet Casserole from Metro and it’s been handy. Easy and a treat for all, any beginner can get this done and ready for a year-end party or family feast. Get cooking!

Lastly, check out the awesome appliances and diningware from Metro that we used for the recipe as well :-

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  • Servings: 4

  • Time: 1hr

  • Skill: Easy


  1. 1 onion

  2. 3 tomatoes

  3. 1 red bell pepper

  4. 3 tbsp olive oil

  5. 3 cloves garlic

  6. 5g Saffron

  7. Salt to taste

  8. 2 tsp sweet paprika

  9. 1 cup arborio rice

  10. 1 cup wine

  11. 3 cups seafood / chicken stock

  12. 2 medium squids

  13. 16 clams

  14. 8 mussels

  15. 6 prawns

  16. 1/2 cup green peas

  17. Chopped parsley for garnish

  18. Lemon slices


  1. Cut 1 onions into quarters, peel and chop them in a food processor

  2. Cut 3 tomatoes into quarters, remove the seeds and chop them in a food processor

  3. Remove seeds from 1 red bell pepper and cut into dice

  4. Heat 3 tbsp olive oil in a paella or cast iron pan

  5. Saute chopped onions on low heat until translucent, then add chopped tomatoes

  6. Grate 3 cloves of garlic into the mixture and also add in the diced red bell peppers

  7. Add 5g saffron, salt to taste, 2 tsp sweet paprika and saute for 2-3 minutes

  8. Pour 1 cup arborio rice and fold it into the mixture

  9. Next add 1 cup white wine and let the alcohol cook away

  10. Add 3 cups seafood / chicken stock and let it cook on medium heat for 20-25 minutes

  11. Cut 2 squids into rings and add to rice, followed by 16 clams, 8 mussels and 6 prawns

  12. Cover and let it cook for another 10 minutes

  13. Add 1/2 cup green peas and chopped parsley for garnish

  14. Serve with lemon slices

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