Seafood Paella

Serves 4-6


  • 1 tbsp Olive Oil
  • 1 Onion, finely chopped
  • 1 Fat Clove of Garlic, crushed
  • 75g Chorizo Sausage, papery skin removed and sliced
  • 1 Red Pepper, deseeded and chopped
  • 1 Red Chilli, deseed and chopped (to taste)
  • 200g Paella Rice
  • 500ml Fish Stock (made from stock cube)
  • 1 tbsp Tomato Puree
  • Salt and Freshly Ground Black Pepper
  • 150g Raw Tiger Prawns, shelled
  • 2 x 200g Jars Ocean Crown Cooked & Pickled Mussels, drained
  • 75g Frozen Petit Pois
  • Fresh Parsley, to garnish


Heat the oil in a large saucepan and cook the onion and garlic over a medium heat for 3-4 minutes without browning.

Add the Chorizo sausage and cook for a further 2-3 minutes.

Stir in the red pepper and the rice until everything is evenly mixed and the rice is translucent (1-2 minutes).

Add the stock, tomato puree and season with salt and pepper. Cover the pan and cook over a medium heat for 10 minutes.

Add the prawns, Mussels and the peas. Stir well.

Leave the pan uncovered and cook for a further 8-10 minutes stirring from time to time until the rice is just cooked.

Remove the pan from the heat, cover with a clean tea towel and leave to stand for 5 minutes. Taste and add more seasoning if necessary.

Garnish with chopped fresh parsley and serve.

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