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Photo of Seafood and corn paella by WW

Seafood and corn paella

Total Time
1 hr 10 min
35 min
35 min
Perfect for entertaining! An interesting twist on a Spanish special, you will be surpried at how well these flavours go together.


Olive oil

1 tbs

Red onion

1 medium, finely chopped

Shortcut bacon

80 g, finely chopped

Red capsicum

1 medium, finely chopped

Yellow capsicum

1 cup(s), finely chopped

Smoked paprika

2 tsp

Dried saffron

1 tsp

Arborio rice

¾ cup(s), (150g)


1½ cup(s), (240g)

Chicken stock

2 cup(s), (500ml)

Cherry tomatoes

125 g, halved

Frozen green peas

½ cup(s), (60g)

Raw peeled prawns

12 medium, deveined


500 g, (vongole)

Fresh flat-leaf parsley

2 tbs


  1. Heat the oil in a shallow saucepan or deep frying pan over medium-high heat. Cook the onion, bacon and combined capsicum for 7 minutes or until soft. Add the paprika and saffron and cook, stirring, for 1 minute or until fragrant.
  2. Stir in the rice and corn. Add the stock and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until the rice is almost tender.
  3. Meanwhile, preheat grill. Place the tomato, cut-side up, on a foil-lined baking tray. Grill for 5 minutes or until softened.
  4. Scatter the peas over the rice mixture, then top with the prawns and clams. Cook, covered, for 5-7 minutes or until the rice is tender and the seafood is cooked. Remove from heat. Stand, covered, for 5 minutes. Top with the grilled tomato to serve.


TIP: Before you plate up. To test if your paella is ready to serve, taste a small amount of the rice from the edge of the pan. It should be tender yet firm to the bite. Bring the pan to the table and plate in front of guests.