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Susie’s Hearty Seafood Paella

  • Print Recipe
  • Serves 4
  • Cooks in 1 hour 30 min
  • Difficulty Not that difficult

Nutrition per serving

  • Carbs 34.6g 18%
  • Sugars 14.6g 16%
  • Salt 0.7g 9%
  • Fibre 7.6g -
  • Calories 345 18%
  • Fat 14.6g 12%
  • Saturates 0.7g 9%
  • Protein 3.6g 34%

Ingredients

  • 250g skinned fish, white & red cubed*
  • 250g green prawns, pealed & deveined*
  • 150g squid, cleaned & cut into strips*
  • 6 mussels, scrubbed & deveined*
  • 2 green blue swimmer crabs, cleaned & segmented
  • 3 anchovies (optional but it really intensifies the flavour)
  • ¼ cup extra virgin olive oil
  • large onion chopped
  • 150g mushrooms sliced finely
  • 3 cloves garlic, crushed
  • tomatoes (peeled & chopped) OR
  • 1 can chopped tomatoes
  • 2 tsp. smoked paprika
  • 11/2 cup short grain rice
  • 3-4 cups stock – fish or veggie
  • 1 tsp. saffron threads soaked 10mins tsp. hot water
  • 1 tsp. salt
  • 2 tsp. pepper
  • 2 tbsp. parsley chopped
  • 1 tbsp. tomato paste
  • 2-3 chillies (optional)

Method

  • Heat oil in paella dish on hot plate
  • Sauté onion, mushroom, garlic & chilli until tender & caramelised
  • Add tomatoes & paprika & anchovies cook until tomato is pulpy
  • Add rice, stir until rice grains are well coated
  • Add stock, little each time, wait until absorbed
  • Stir in saffron, salt & pepper, tomato paste
  • Arrange seafood on top, bury crab in rice
  • Cover with foil & place in oven 180 degrees until seafood is cooked and rice has absorbed all the liquid (20 – 30 minutes)
  • Add chopped parsley
  • Serve with tossed salad
  • *To save time, instead of buying & preparing the different seafood separately you can get freshly prepared marinara mix (Coles Broadway’s one is great) it has fish, prawns, squid & mussels already prepared. Then you just buy & prep blue swimmer crabs.
  • For a less expensive variety, substitute seafood for chicken thighs (thighs are juiciest), brown off chicken on all sides, put on top of rice, cover with foil, place in oven as above, then remove foil and grill for last 5 minutes to brown up chicken again.
  • I’ve made a vegetarian version, by slightly blanching lots of colourful veggies and arranging them decoratively on top of the rice. Season, cover with foil and place in oven as above.