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Photo of Seafood paella by WW

Seafood paella

Total Time
1 hr
15 min
45 min
Nothing brings friends and family together like an awe-inspiring paella


Lemon juice

2 tbs


16 piece(s), scrubbed, de-bearded

Olive oil

1 tbs

Red onion

1 medium, chopped

Red capsicum

1 medium, chopped


3 clove(s), crushed

Dried chilli flakes

½ tsp


2 medium, chopped

Chicken stock

4 cup(s), (1L)

Dried saffron

½ tsp

Rice, white, dry

1½ cup(s), (300g, medium grain)

Raw peeled prawns

150 g, (buy 300g), peeled

Calamari or squid, raw

150 g, (calamari rings)

Ling, raw

300 g, (or any firm white fish), chopped

Frozen green peas

1 cup(s), (120g), thawed

Fresh flat-leaf parsley

2 tbs, finely chopped


1 medium, cut into wedges, to serve


  1. Heat juice and 1/3 cup (80ml) water in a medium saucepan over high heat. Add mussels and cook, covered, for 3–4 minutes over high heat or until mussels open. Drain and discard any mussels that don’t open. Set aside.
  2. Heat oil in a deep, non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until both are softened. Add garlic and dried chilli and cook, stirring, for 1 minute or until fragrant. Add tomatoes, chicken stock and saffron threads, then bring to the boil.
  3. Stir in rice and return to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 15–18 minutes or until liquid is nearly absorbed and rice is tender. Increase heat to medium-high. Add seafood to rice mixture, then simmer, uncovered, turning occasionally, for 5 minutes or until seafood is cooked through and liquid is absorbed. Stir in peas, cooked mussels and parsley until heated through. Serve seafood paella immediately with lemon wedges.


SERVING SUGGESTION: Salad of sliced radicchio and shaved fennel.