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Seafood paella



This seafood paella is a great centrepiece for a weekend dinner with friends.

Cooking Time: 50 mins
Serves: 8

2 tbsp vegetable oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 red pepper, de-seeded and cut in lengths
100 g chorizo, roughly chopped
400 g Spanish paella rice
2 tsp paprika
1.6 L hot vegetable or chicken stock
200 g fresh beans, sliced into chunks
3 sprigs of fresh thyme
1tbsp tomato purée
400 g mixed sea food
200 g prawns
Small handful flat-leaf parsley, roughly chopped


Pour the oil into the paella dish and place on the heat. Start off at full heat as tierra negra cookware, being ceramic, takes a little longer to heat than a metal pan. Tip in the onions and garlic, fry lightly and then add the peppers and chorizo.1frying_onions

Continue frying until the red oil from the chorizo has been released.2frying_onions_and_peppers

Stir in the rice and paprika.3add_rice

Pour in the stock.4add_stock

Add the fresh beans, herbs and tomato purée, mix well and allow to sizzle for about 10 minutes.5add_stock2

Add the seafood, mix well, place the lid on the dish and cook at medium/low heat for a further 10 minutes. Stir occasionally until most of the stock has been absorbed and the rice is tender.6add_seafood

Season and garnish with parsley.seafood paella

If too dry add a little more stock, if too soggy remove lid, increase heat and allow to cook until excess liquid has evaporated.

Used in this photo: CL 794 Shallow casserole (4 litres)