Seafood Paella

Paella.jpgOne pot cooking for 15 friends? Go for a paella. I must admit I’ve always been scared off because a) it uses saffron – so expensive and how do you use it b) seafood – and lots of it – how do you time it correctly and c) well it’s kinda exotic.  Well thanks to a SunRice recipe and also Donna Hay, I’ve come up with a hybrid of the two recipes that seemed to please the crowd I had over.  I served it with sangria too – as long as there’s red wine, vodka, chopped fruit – the variations are up to you!

Ingredients (for 15)

  • 2 cups arborio rice
  • a pinch of saffron, soaked in 2 tblspoons hot water
  • 1 chopped onion
  • 2 chorizo sausages
  • 1 squid tube
  • 1 sliced red capsicum
  • half kg of uncooked prawns
  • 500g chicken meat
  • 5 cups chicken stock
  • 300g piece of fish fillet (I used barramundi)
  • 1 tablespoon smokey paprika
  • 2 tablespoons chopped parsley


  1. In a large (I meant large!) deep frypan or paella pan, saute the sliced chorizo until cooked.  Set aside. Do the same for the chicken.
  2. Add a tablespoon of olive oil to the pan, and saute the onion until translucent.  Add the rice and saute slightly to form a crust on the outside so it doesn’t go all gluggy when you cook it.
  3. Add the paprika, saffron (and water) and the stock, and bring to the boil.
  4. Arrange the seafood and capsicum in a nice pattern in the pan, add back the chorizo and the chicken, and place lid on the pan. Simmer on low-medium heat for 20-25mins or until the seafood and rice is cooked.
  5. Scatter chopped parsley, and bring to the table to serve.


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