This traditional Spanish Paella Recipe is great for feeding a hungry group in a hurry. It’s ready in only 30 mins and with its fresh and seasonal ingredients packs a punch in flavour.
Spanish Paella Recipe
- 40g butter
- 2 tbsp olive oil
- 600g thick boneless white fish fillets, cut into 5cm pieces
- 500g green prawns, peeled, deveined
- 12 scallops, cleaned
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 white anchovies, rinsed, finely chopped (optional)
- 2 tsp smoky paprika
- ½ tsp saffron threads
- 1 cup Spanish Calasparra rice
- 400g can diced tomatoes
- 2½ cups chicken stock
- ¼ cup small flat-leaf parsley leaves, to serve
- 1 lemon, cut into wedges
How to make Spanish Paella
1 Place onion in a pan and cook for 3 minutes, or until soft. Add garlic and anchovies. Cook for 1 minute. Sprinkle paprika and saffron over onion mixture. Cook for 1 minute or until aromatic.
2 Stir rice into spicy mixture until grains are coated. Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low and simmer for 15-20 minutes, or until rice is tender.
3 Meanwhile, heat butter and oil in a large, deep non-stick frying pan over medium-high heat. Add half the fish and cook for 1 minute on each side, or until browned. Transfer to a plate.
4 Cook remaining fish. Cook the prawns until golden and transfer to plate. Sear scallops until just browned. Add seafood to pan with rice. Cook for 2 minutes or until heated through. Serve with parsley and lemon wedges.