Seafood Paella

Think of it as Spanish fried rice and so much more. Cooking the rice in a fragrant broth ensures that the seafood remains tender and succulent.

4 tbs olive oil
2 tbs butter
5 cloves garlic, crushed
3 cups basmati rice
31⁄2 cups chicken stock
1 onion, chopped
2 red peppers, julienned
1 cup peas
A pinch of saffron
assorted seafood: 15 each of prawns, squid pieces + mussels
seasonings: 1⁄2 tsp paprika, 1 tsp cayenne pepper, 1 tsp oregano


  • Heat up chicken stock. Once boiled add in saffron. Put aside.
  • On a low fire in a paella pan / flat pan, heat oil and butter and cook prawns for 2 minutes. Lift prawns and put aside.
  • Fry onions, garlic and peppers until translucent – about 5 mins. Add seasonings.
  • Add rice and coat it with oil and seasonings. Add stock and let it simmer for 20–25 mins. Make sure to add stock one tablespoon at a time to keep it moist.
  • When rice is almost cooked, add in squid and mussels.
  • Lightly fluff a fork through rice to check that it doesn’t burn in the middle.
  • When mussels and squid are cooked, add in peas and prawns, cook further for 5 minutes. Garnish with chopped parsley.

Don’t stir too hard or else the rice will break and turn mushy. Cover it with foil / a lid halfway so that the paella will cook with steam. Use saffron sparingly. Too much and it will be bitter.
If you can’t find saffron, use ½ tsp yellow food coloring for similar color. However you will not get the aromatic fragrance of true paella.
This recipe is courtesy of Electrolux Free Standing Cookers

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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