Tuesday 27 September 2011


Paella has a wow factor in its presentation.  All the seafood arranged nicely on top of the rice never fails to impress and evoke anticipation of the tastes soon to be savoured. A well cooked paella never disappoints. Both the richly flavoured rice and the assortment of seafood provides well over the expected gustatory delights.

This is an easy and fool proof recipe that will give you a perfect paella each time. All the ingredients contribute to the success of the dish, so choose them well. You can vary the assortment and quantity of the toppings depending on what you like or what you have on hand. It is like a pizza with rice as the base. 

You can throw in anything you like. The only thing you have to measure exactly is the rice and the liquid. The ratio is 1 cup of rice to  1 1/4 cup of stock. This will result to a perfectly cooked rice. A good quality stock is vital to this dish as it provides the flavour for the rice. 

I used a good homemade fish stock using fish bones and all the trimmings from the squid plus bouquet garni, onions and carrots. You can also add prawn shells, if you have any. I always save the shells from my prawns when I peel them and stash them in the freezer. I used long grain rice instead of paella rice because I find that it absorbs all the flavours better and cooks more evenly. I pre-cooked the dish on the stove top and finished it in the oven. 

This recipe will happily serve 6-8 people. 


olive oil
3 cloves of garlic, crushed
1 onion, cubed
1 tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. pepper
2 c. uncooked long grain rice
2 1/2 c. rich fish stock
1 pinch of saffron or 1 tsp. kasubha (wild saffron)
1/2 sweet red pepper, cut into squares
12-20 whole shell on prawns
5 whole squids cut into 1" wide pieces
20 mussels
1/2 c. frozen green peas, blanched


Pre-heat the oven to 350º F/ 180º C. 

Boil some of the stock and use to parboil the mussels just until it opens. Drain. Add the mussel liquid back to the stock. This is the exact amount (2 1/2 c.) you'll need to cook the rice. 

Wash the rice and drain. 

In a clean paella pan or ordinary pan, fry the prawns in 3 tbsps. of olive oil on medium high heat until the shells become a bright orange colour. Transfer to a dish and set aside. 

Fry the squid in the same pan briefly just until it turns opaque. Transfer to a dish. 

In the same pan, saute the garlic for 2 minutes. Add the rice, tomato paste and the saffron and stir well until the grains are coated with oil. 

Add the sweet pepper and the 2 1/2 c. of stock. Stir, then bring to a boil. Taste and adjust the seasonings. The liquid should be a little over salted as it will be absorbed by the rice. Cover tightly with foil and bake in the oven for 15 minutes. 

After 15 minutes, uncover, add the green peas, stir and fluff up the rice. Arrange the prawns, squid and mussels decoratively on top. If there are juices from the seafood, drizzle them over the rice. Cover with the foil again and bake for another 5 minutes. 

Take out of the oven, keeping the cover on, and let rest for 10 minutes before serving. Serve with lemon wedges.

All rights reserved ©Adora's Box Copyright 2011. 

Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you.

You might also like
Arroz con Pollo y Chorizo
Catalan Fideua
Steamed Prawns on Egg Fried Fried Rice
Cajun Jambalaya
Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER


  1. This Seafood Paella sure looks very delicious!

  2. Love sea paella .The fact that there si so much different foods in one dish..makes it so equisite and tasty.Great looking paella:)

  3. What gorgeous photos! And you made it sound so easy ;-) *BUZZ!*

  4. Yum, seafood paella is one of my favourite dishes. Yours looks beautiful :-)

  5. You got that right...it is a stunning dish. This is the first time I really want to run out and buy that paella pan that I was eyeing. Bookmarked!

  6. What a fantastic dish! The colors are just simply amazing...nicely done. It is gorgeous and I am sure full of fantastic flavor

  7. I love paella and yours look absolutely delicious! Your rice is nice and fluffy.

  8. I love paella, it was the first dinner my hubby and I ate when we began dating. Your paella looks delicious!

  9. Beeautiful, Adora! I love paella and it's one of my favorite dish. Of course I already keep your recipe in my folder. I need to buy a paella pan soon... I really want to make it authentic one!

  10. You’ve read my mind!! I was planning on making paella, but the hubby wanted to take me out for dinner =) So it’s on tomorrow’s menu.
    I love how pretty you made yours. I would just through everything together and take it from there. I’ve been looking for some saffron, but it’s more expensive then gold. It’s a good thing you only need a tiny bit.

  11. This kinda flavored rice always attract me! ;)

  12. Do you know I've never made paella and have always admired the great looking ones made by other people? Yours looks quite incredible!

  13. Saw your recipe on Pinterest while searching for a good Seafood Paella and I must say that I found what I was looking for!Absolutely beautiful!will be making this very soon :)

  14. Hey Adora,I adapted your recipe to make Paella today and have to say it came out fantastic!Thanks so much and have a great weekend :)


Did you like this post? I'd love to hear your thoughts...

Note: only a member of this blog may post a comment.