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Photo of Seafood and broad bean paella by WW

Seafood and broad bean paella

Total Time
55 min
20 min
35 min
Give your meal some extra vitamins and minerals by adding broad beans to this paella. Perfect for a fiesta with friends, the seafood, spices, sauce and veggies combined is simply irresistible and is perfect for the whole crowd!


Olive oil

1 tbs

Red onion

1 medium, finely chopped

Red capsicum

1 medium, finely chopped

Yellow capsicum

1 medium, finely chopped


2 clove(s), crushed


1 large, ripe, finely chopped

Smoked paprika

2 tsp

Rice, white, dry

1½ cup(s), (300g) medium-grain

Chicken stock

3 cup(s), (750ml) or vegetable stock

Raw peeled prawns

800 g, (Buy 1kg) peeled, deveined, tails intact


250 g, (Buy 500g), vongole

Frozen broad beans

150 g, (1 cup), thawed, peeled

Frozen green peas

½ cup(s), (60g)

Fresh flat-leaf parsley

¼ cup(s), leaves


1 medium, cut into wedges, to serve


  1. Heat oil in a large paella or non-stick frying pan over medium heat. Cook onion, capsicums and garlic, stirring, for 5 minutes or until onion has softened.
  2. Add tomato and paprika and cook, stirring, for 2 minutes. Add rice and stock and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until rice is almost tender and liquid has almost absorbed.
  3. Arrange prawns and vongole over top of rice mixture, pushing into paella slightly. Cook, covered, for 8–10 minutes or until prawns change colour and vongole open (discard any unopened vongole).
  4. Scatter broad beans and peas over paella and cook, covered, for 2 minutes or until heated through. Sprinkle with parsley and serve with lemon wedges.


SERVING SUGGESTION: Steamed green beans. TIP: Buy vongole on the day you wish to cook them so they are as fresh as possible. Before cooking, check the shells and discard any that remain open when you gently tap them.