Photo of Seafood paella by WW

Seafood paella

4 - 6
PersonalPoints™ per serving
Total Time
50 min
10 min
40 min
A Spanish classic flavoured with paprika and saffron, and packed with tasty seafood and veg.


Calorie controlled cooking spray

1 spray(s)


1 medium, finely sliced

Red pepper(s)

1 medium, deseeded and sliced (optional)


2 clove(s), crushed


½ teaspoons, level

Saffron Threads

½ teaspoons, soaked 2 teaspoons cold water

Paella Rice, uncooked

150 g, uncooked

Vegetable stock cube(s)

1 cube(s), or chicken. Made with 500ml water

King Prawns, Cooked

300 g, tails left on

Squid, raw

200 g

Peas, fresh or frozen

100 g

Parsley, fresh

2 tablespoons, leaves picked and chopped


1 slice(s), cut into wedges


  1. Mist a large lidded frying pan with cooking spray and cook the onion for 5 minutes over a medium heat. Add the pepper, if using, and cook for another 5 minutes.
  2. Stir in the garlic, paprika, saffron and rice, and cook for 1 minute before pouring in the stock. Bring to a boil, turn down to a simmer, cover and cook for 15 minutes.
  3. Add the prawns, squid rings, peas and half the parsley to the pan. Stir then cover and continue to cook for 5 minutes. Remove the lid and cook for a final 3-4 minutes to absorb the last of the stock.
  4. Season to taste and garnish with the remaining parsley, then serve with the lemon wedges on the side.


It’s important to use paella rice in this dish because it holds its shape and won’t clump together like other types of rice.