Authentic Seafood Paella Recipe

A traditional Spanish paella, packed with authentic spices and ingredients, designed to inspire home cooks and food enthusiasts alike.

In a previous life, I was a caterer, and this Paella recipe was a firm favourite among clients. It is foolproof, easy, and takes centre stage at the table. I have shared the recipe with friends and family more times than I care to recall, and if I ever write a recipe book, it will be included.

You can make paella for two or serve a crowd by doubling the ingredients. You can prepare it in advance, freeze it, and reheat it, making it practical for various occasions.

Paella does take a little effort; gathering ingredients and prepping can be a fun group activity, as when we made this paella over a traditional outdoor fire. It's perfect for sharing with friends or family, creating a memorable cooking experience.

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PAELLA

Serves 8-10

(To make for 4-6 people, halve the rice (250 ml), use less seasoning, vegetables, chicken, sausage and fish.  Halve the liquids, too. Use your discretion.

Ingredients:

METHOD

1. In a large, flat-bottomed pan, heat the butter and Olive oil, then stir-fry the chopped onions and sliced leeks. Sauté for a few minutes until the onions are glassy; add garlic and chilli, and sauté.
2. Soak saffron threads in water.
3. Brown chicken pieces
4. Add rice and stir-fry until nutty and brown.
5. Add chorizo and stir-fry.
6. Add red bell pepper strips and stir-fry.
7. Season lightly with salt, freshly cracked pepper, and cayenne pepper
8. Pour over the white wine. Simmer gently until the rice has absorbed all the liquid.
9. Add the chopped tomatoes, tomato paste, and sugar, if needed.
10. Stir through, add soaked Saffron threads and stir lightly.
11. Add small cubes of chicken stock and simmer gently, watching closely. (This careful approach ensures the rice and chicken cook perfectly, giving you confidence to create an authentic paella you can be proud of.)
12. In another pan, heat a nob of butter or olive oil and fry the fish, crabmeat and calamari for a few seconds before adding to the Paella. Add the black mussels and clams—lastly, top with the prawns or crayfish.
13. Steam for 4 minutes; try not to overcook the prawns. Once you’ve added the fish, do not stir again.
14. Arrange the olives, add the peas. Heat through. Garnish with a sprinkling of parsley, a squeeze of fresh lemon juice, and a good drizzle of olive oil. Enjoy!

TIPS:

This dish can be made with extravagant ingredients or simple ingredients. I enjoy adding what we can harvest from the sea, e.g., black mussels, and in Mozambique we can get clams, which I’ll use there. If we’re lucky and there’s a crayfish or freshly caught fish, I’d incorporate that too. But sometimes we have lean pickings, so we make do.

TO FREEZE OR MAKE BEFOREHAND:

The paella may be prepared a day beforehand or frozen for a few days (do not freeze for any long periods, as the flavours deteriorate when frozen)

Prepare the Paella until the fish products must be added. When the chicken and rice are cooked, remove from the heat, cool completely (preferably in a plastic container), then refrigerate or freeze.

Frozen: If frozen, remove from the freezer 12 hours before use and defrost in the refrigerator. Carefully transfer the Paella to a large oven-proof serving dish, arrange the fish as instructed, and place it on top of the rice. Cover with tin foil. Preheat the oven to 220°C. Reheat for 20 minutes. Toss to blend; add the olives, parsley, lemon juice and olive oil.

Serve with a fresh green salad, garlic bread, and a good glass of crisp wine.

Bon appetite

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My traditional Paella pan has rusted and needs constant care; I prefer my Stainless Steel Pan.  Perfect for family breakfasts and frying; it's also great for grilling chicken breasts and steaks (very hot). We've made pizzas and toasted sandwiches.