Frypan Seafood Paella

Prep & Cook

90 min

Serves

Difficulty

Medium

Ingredients

60ml extra virgin olive oil

1 onion, diced

1 red capsicum, diced

4 cloves garlic

2 Roma tomatoes, very finely diced (or 250g tinned tomatoes)

1 bay leaf

1 tsp paprika, sweet or smoked

3 saffron threads

Salt and pepper

60ml white wine

4 boneless, skinless chicken thighs, diced

2 stalks fresh parsley chopped

400g spanish rice

1.2 lt chicken stock (unsalted)

1 cup frozen peas

12 Raw prawns shell off tail and head on

10-12 mussels, cleaned (beards off)

200g calamari rings

1 lemon, for garnish

Nutrition per serving

Calories

486

Protein

32g

Fat

28g

Carbs

33g

Sugars

Description

Embrace Spanish cuisine with this authentic Mediterranean Seafood Paella dish in the comfort of your own kitchen.

Serving six, this Seafood Paella recipe is filled with fresh mussels, prawns, and calamari—a show-stopping dish that's perfect for entertaining and sure to impress your guests

Our Blu. 32cm Fry Pan with Assist Handle is ideal for this Seafood Paella, its durable design and non-stick surface rivalling the traditional paella pan, ensuring your Spanish-inspired dish is as authentic as it is delicious.

Method

Heat our 32cm pan to a medium heat. Add the oil, onion, capsicum, garlic and cook until onion is translucent. Add chopped tomatoes, bayleaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes.

Add chicken pieces, 2 tablespoons of chopped parsley and rice to the pot. Cook for 1 minute.

Pour the stock slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).

Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking.(Don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat)

Cook for about 15-18 minutes (uncovered), then nestle the prawns, mussels and calamari into the mixture, sprinkle peas on top and continue to cook(without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top to be nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).

Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

Garnish with fresh parsley and lemon slices. Serve.

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