Seafood paella

Prep and cook time: 1 hour

Cannot be frozen

Serves: 6


1 onion, chopped

4 cloves garlic, washed

400 g mussels, washed

300 g shrimps, peeled

300 g calamari, ready to cook washed, chopped

10 tbsp olive oil

4 tomatoes

1 handful peas, frozen

1000 ml vegetable stock

400 g short grain rice

8 strands saffron

2 red bell peppers, chopped

2 tbsp parsley, chopped


  • Preheat oven to 200 C
  • Heat 5 tbsp olive oil in a large, deep pan. Fry onion until soft. Add garlic. Pour on 2 cups of the stock and bring to a boil. Add the mussels and simmer, uncovered, for a further 10 minutes. Discard unopened mussels, remove the rest from the stock, and set aside.
  • Heat remaining olive oil in a large paella pan and fry the rice briefly, stirring continuously. Infuse saffron in a few spoonfuls of hot stock; add the rice with remaining stock and onion mixture. Bring to a boil and simmer for 25 minutes. Stir in bell pepper, tomatoes, peas, peeled shrimps and calamari.
  • Cover paella with tin foil and put it into the oven. Bake for 20 minutes. Stir in the mussels after 15 minutes, season with salt and pepper and return to oven.
  • Sprinkle parsley oven and serve.

ENJOY!!! 🙂

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