Spanish Paella Recipe

By Michelle McHugh

Spanish Paella Recipe

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

Serves 4

  • 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.


A fan of Spanish seafood? Try our Spanish Mussels with Sweet Garlic Rolls. 


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