Seafood Paella

Cuisine: Spanish

Prep time:

Cook time:

Serves: 6

Paella is a classic Spanish dish that is perfect for entertaining. This feeds 6, slightly less than the super-size paella we saw at the saffron harvest in Spain that could feed at least 100!


If you don’t have a paella pan, a large, deep frying pan will do. The main thing is to try for good even heat in the pan, so use a large hob, or place pan on barbecue.
The seafood can be replaced with chicken pieces, or a combination of chicken and seafood is also popular.

  • 2 tsp Herbie’s Spices Paella Mix
  • 4-6 cups chicken or fish stock
  • 1 tbsp olive oil
  • 3 cloves garlic, crushed
  • 2 cups paella rice
  • 1 red romano pepper (capsicum), sliced into rings and seeds removed
  • 2 baby squid, cleaned and cut into rings, tentacles cut in half
  • 8 green king prawns, shelled
  • 200g monkfish or other firm fish, cut into 3cm pieces
  • ½ cup peas
  • lemon wedges, to serve

  1. Add paella mix to stock and heat gently, not allowing to boil. Set aside.
  2. Heat oil in paella pan and fry garlic for 2-3 minutes until soft.
  3. Add rice to pan, stirring to completely coat the grains. Add 4 cups of stock and cook, partially covered, without stirring, for 15 minutes.
  4. Decorate the rice with seafood and vegetables, adding a little more stock if necessary.
  5. Keep partially covered while cooking and serve when stock is just absorbed, the rice is al dente and seafood is cooked through, about a further 15 minutes. The base should have a light crust.
  6. Serve with lemon wedges.