Seafood Paella (paella de marisco)

Seafood Paella, one of the most memorable things from a family vacation to Spain a few years back. I even learned how to say Paella correctly, pie-ay-ya.

Now back in Oz, I wanted to replicate this Valencian classic, and produced this recipe with a little trial and error. Quick and simple to make, this delicious dish will take your taste buds straight to the coast of España.

Seafood Paella (paella de marisco)

  • Servings: Makes 4
  • Difficulty: Easy
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Seafood Paella (paella de marisco), this Valencian classic is probably the world's most well known type of Paella. Easy to make at home, this recipe will whisk your taste buds straight to Spain


  • 350g Short Grain rice (preferable Spanish, but Italian Arborio works just as well)
  • 500g Fresh Marinara Mix – see notes
  • 100g Green Banana Prawn (Raw Large shrimp in the U.S.)
  • 1 Red Onion – sliced
  • 1 Red Capsicum – cut into squares of approx 1.5 cm
  • 100g French green beans, cut into approx 2cm lengths.
  • 1 Courgette (Zucchini), halved then cut diagonally
  • 15ml (3 tsp) Sweet Paprika
  • 2.5ml (1/2 tsp) Mild chilli powder
  • 1 Pinch saffron (about 10 stems)
  • 1/2 ltr Well reduced chicken stock. (I used 2 Massel salt reduced stock cubes in 1/2 ltr of water)
  • 3 cloves garlic – sliced thinly
  • 10 Medium white cup mushrooms – sliced
  • 15 ml (1 tbsp) Apple cider vinegar
  • 10ml (2 tsp) Sugar
  • Fry light 1 cal cooking spray
  • Fresh parsley – a small bunch chopped (about 1 tbsp) plus some for garnish.


  1. First, soak the rice in cold water for about 10 minutes, then strain.
  2. If you have a paella pan, heat this on a medium heat and spray well with the low calorie spray. (If you don’t have a paella pan, use the largest, heavy based, saute pan that you have)
  3. Now, add the chopped onion and garlic, sweat for about 5 minutes till the onions start to turn translucent, next throw in the paprika and chilli powder stirring so the spices coat the onions and garlic.
  4. Now add the rice, red cap, red onion, chopped parsley and chicken stock and stir well.
  5. Cook everything in the stock, for about 15 minutes, till the rice starts to swell as it absorbs the stock.
  6. Next add the green prawns, vinegar, sugar and courgettes, cook for about a further 5 minutes.
  7. Finally add the marinara mix and mushrooms, reduce the heat and cook for about 10 minutes. Make sure to watch the rice, if it becomes too dry or starts to stick, add small amounts of warm water to keep the rice light and fluffy.

The Marinara mixed used was equal parts by weight of : Squid rings, pineapple cut squid rolls, mussels, tail on prawns, fresh salmon and snapper. Obviously, if you prefer to make you own, choose the fish, shellfish and so on that you prefer.

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