Seafood Paella is a well-balanced meal that you don’t want to miss out on. Paella’s origins are Arabic/African in nature, and it was brought to Europe by the Moorish Kings, who would allow their servants and guards to mix leftovers from royal banquets in large pots to share among themselves and their families.
This tradition of communal sharing and mixing has developed in more modern times, but the basis of the dish made with rice, vegetables, and varied meats or fish remains. Over time, it has become a celebration of country and regional ingredients.
My Seafood Paella captures this essence of country by incorporating local favourites such as barramundi, mussels, calamari/squid and prawns, mixed with vibrant colours from fresh capsicums and cherry tomatoes.
This dish is delicious and surprisingly nutritious, packed with protein from the seafood and fibre from the rice, and so easy to make.
Seafood Paella Tips
- Remember the origins of this meal, it’s made from leftovers or small bits of everything. They mix seafood and meat or sausage together in places like Spain and Portugal.
- Use a wide, shallow pan like a camp oven for even cooking. A wok or large frypan works, too! You can use specific paella pans or dishes to bring authenticity to the meal.
- Let the paella rest for 5-10 minutes before digging in. This allows the rice to absorb all the flavours and develop that crispy caramelised bottom, the beloved ‘socarrat’.
- Don’t be afraid to get creative! Swap the seafood for what you can find fresh – try scallops, mussels, or even some leftover cooked crab.
- Throw in some veggies you love! Chopped capsicum, asparagus, peas, or even fresh corn kernels would all be brilliant additions.
- When using Saffron, use a few threads and soak them in a glass of warm water for 5 to 10 mins before use; they will release their flavours and colour into the water.
- This dish is so versatile that you don’t need expensive cuts of fish or meat; small or odd pieces will do as it is cut into chunks.
- Watch the garlic closely and remove it from the heat as soon as it becomes golden brown. This will ensure it retains its delicious taste. Garlic burns easily and turns bitter.
Ingredients
1 tablespoon Olive oil
1 Onion, finely diced
2 Garlic cloves, finely minced
1 Red capsicum, thinly sliced
1 teaspoon Smoked paprika powder
½ teaspoon Ground turmeric powder
A pinch of Saffron threads (optional)
400 grams Arborio rice (or leftover cooked rice)
1 litre Fish stock (made with fish bones and water or store-bought)
150 ml Dry white wine (or a splash of beer)
200 grams Barramundi fillet, skin on, cut into chunks
150 grams Raw king prawns, peeled and deveined (tails on or off, your call)
150 grams Squid rings, cleaned (frozen or fresh)
100 grams of Frozen peas
1 punnet Cherry tomatoes, halved
1 Lemon, cut into wedges
A handful Fresh coriander, medium chopped (for garnish)
Salt and ground black pepper to taste
Directions
- Heat the olive oil in your pan over medium heat.
- Make sure the pan is heated, add the onion, and cook for 5 minutes or until softened.
- Stir in the garlic and cook for another minute (do not burn the garlic).
- Add the red capsicum, paprika, turmeric, and Saffron infused water (if using). Cook for a further 2 minutes, stirring often.
- Pour in the rice a little at a time, stirring well to ensure you coat the rice with the spice mix.
- Add the hot fish stock and white wine (or beer). Bring it to a simmer, then reduce the heat to low. Season with salt and pepper.
- Arrange the barramundi chunks, prawns, and other seafood, pushing them slightly down into the rice.
- Scatter over the top the peas, corn and cherry tomatoes. Refrain from stirring the paella after you have added the seafood.
- Simmer on a low gentle heat for 15-20 minutes or until the rice is cooked and the liquid has absorbed some flavour and the mussels have opened up. Check for seasoning and adjust if needed.
- Remove the pan from the heat and cover with foil. Let the paella rest for 5-10 minutes.
- Garnish with lemon wedges and fresh coriander.
For expectant mothers looking to boost their baby’s brain development with seafood, check out BellyBelly’s Seafood During Pregnancy – Can It Help Your Baby’s Brain? on the benefits of incorporating fish into your pregnancy diet.
For more information on buying the right Paella pan for you, we recommend you review the following: Paella Pans.
