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Photo of Spicy seafood rice by WW

Spicy seafood rice

Total Time
45 min
15 min
30 min
Try our version of paella for an easy, delicious and low-fat twist on this signature Spanish dish


Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, thinly sliced


3 clove(s), crushed

Dried bay leaf

1 whole, dried

Rice, white, dry

200 g, medium grain rice

Fresh red chilli

1 whole, finely chopped

Fish stock

2¾ cup(s), (680ml)

Dried saffron

2 g, (pinch)

Ling, raw

300 g, cut into 3cm pieces

Raw peeled prawns

12 small, shelled, deveined, tails intact


12 piece(s), large

Fresh flat-leaf parsley

2 tbs, coarsely chopped


  1. Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the onion, capsicum, garlic and bay leaf, stirring, for 5 minutes or until softened. Add the rice and chilli and cook, stirring, for 30 seconds. Add the stock and saffron, and season with salt and freshly ground black pepper. Bring to the boil. Reduce heat and simmer, covered, for 8 minutes or until the rice is partially cooked.
  2. Add the fish and prawns. Cook, covered, for 3 minutes. Add the mussels. Cook, covered, for another 7 minutes or until the rice is tender and the seafood is just cooked. Sprinkle with parsley to serve.


SERVING SUGGESTION: Steamed green beans.Hot and steamy: Don’t let the steam escape! Be quick when adding the seafood to the pan so you don’t lose heat and slow down the cooking process.