Seafood Paella Recipe

Introduction

Seafood paella is a vibrant and flavorful Spanish dish that combines fresh seafood with fragrant saffron rice. This recipe highlights king prawns, monkfish, mussels, and tender vegetables, creating a hearty meal perfect for sharing with friends and family.

Ingredients

• 20-24 raw shell-on king prawns
• 2 tbsp olive oil
• 500g monkfish, cut into chunks
• 1 large onion, finely chopped
• 500g paella rice
• 4 garlic cloves, sliced
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• Pinch of saffron
• ½ x 400g can chopped tomatoes (plus remaining ½ can for stock)
• 500g mussels, cleaned
• 100g frozen peas
• 100g frozen baby broad beans
• Handful parsley leaves, roughly chopped
• 1 tbsp olive oil (for stock)
• 1 onion, roughly chopped (for stock)
• 6 garlic cloves, roughly chopped (for stock)
• 1 chicken stock cube
• 1 star anise

Instructions

1. Step 1: Peel and de-vein the prawns, reserving the heads and shells. Return the prawns to the fridge to keep chilled.
2. Step 2: To make the stock, heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chopped onion, ½ can of chopped tomatoes, roughly chopped garlic, and the reserved prawn heads and shells. Cook for 3-4 minutes, then pour in 2 litres of water. Add the chicken stock cube and star anise. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Step 3: Allow the stock to cool slightly, then blend in batches until smooth. Strain the mixture through a fine sieve to remove solids, setting the stock aside.
4. Step 4: Heat 2 tablespoons of olive oil in a large paella pan or extra-large frying pan. Brown the monkfish chunks for a few minutes on each side, then remove and set aside.
5. Step 5: Add the finely chopped onion to the pan and fry for 4-5 minutes until softened. Stir in the paella rice and toast for 30 seconds.
6. Step 6: Add the sliced garlic, smoked paprika, cayenne pepper (if using), and saffron. Cook for another 30 seconds before stirring in the chopped tomatoes and 1.5 litres of the prepared fish stock.
7. Step 7: Bring the mixture to a boil, then lower the heat to a simmer. Cook while stirring for about 10 minutes until the rice is just al dente.
8. Step 8: Return the monkfish to the pan along with the prawns, cleaned mussels, peas, and broad beans. Cover the pan with a large baking tray or foil and cook over low heat for 10-15 minutes until the mussels have opened and the prawns are fully cooked.
9. Step 9: Scatter the chopped parsley over the paella before serving to add freshness and color.

Tips & Variations

• For a vegetarian version, replace seafood with artichokes, bell peppers, and other vegetables, and use vegetable stock instead of chicken stock.
• Use bomba rice if available for the most authentic texture in your paella.
• If you like a bit of heat, add more cayenne pepper or a pinch of chili flakes to the cooking rice.
• The paella is best cooked and served fresh, but resting it for a few minutes covered after cooking helps flavors develop.

Storage

Store leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or stock to prevent the rice from drying out. Avoid reheating in the microwave if possible, as it can make the seafood rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this paella?

Yes, you can use frozen seafood if fresh is not available. Thaw it completely before adding to the paella to ensure even cooking and best texture.

What if I don’t have a paella pan?

A wide, heavy-bottomed frying pan or sauté pan works well too. Just make sure it is large enough to spread the rice out in a thin layer for even cooking.

Seafood Paella Recipe

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★★★★★

4.7 from 69 reviews

• Author: Sophie
• Total Time: 1 hour 20 minutes
• Yield: 4–6 servings 1x

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Description

This vibrant seafood paella features succulent king prawns, tender monkfish, and fresh mussels cooked with smoky paprika, saffron, and a homemade seafood stock. Paired with peas, broad beans, and fragrant rice, it’s a classic Spanish-inspired dish perfect for sharing and savoring rich, coastal flavors.

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Ingredients

Scale 1x2x3x

Seafood

• 20–24 raw shell-on king prawns
• 500g monkfish, cut into chunks
• 500g mussels, cleaned

Aromatics and Vegetables

• 1 large onion, finely chopped
• 1 onion, roughly chopped
• 4 garlic cloves, sliced
• 6 garlic cloves, roughly chopped
• ½ x 400g can chopped tomatoes (for paella)
• ½ x 400g can chopped tomatoes (for stock)
• 100g frozen peas
• 100g frozen baby broad beans
• handful parsley leaves, roughly chopped

Spices and Seasonings

• 2 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• pinch of saffron
• 1 chicken stock cube
• 1 star anise

Oils and Liquids

• 2 tbsp olive oil
• 1 tbsp olive oil
• 2 litres water (for stock)
• 1.5 litres fish stock (prepared from prawn shells)

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Instructions

1. Prepare the prawns: Peel and de-vein the king prawns, reserving the heads and shells. Store the prawns in the fridge while preparing the stock.
2. Make the seafood stock: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the roughly chopped onion, canned tomatoes (half of the can), chopped garlic, and the reserved prawn shells and heads. Cook for 3-4 minutes to release flavors.
3. Simmer the stock: Pour in 2 litres of water, add the chicken stock cube and star anise. Bring the mixture to a boil, then reduce to a simmer and cook gently for 30 minutes. Allow the stock to cool slightly before blending it in batches until smooth. Strain the stock through a fine sieve to remove solids. Set aside.
4. Brown the monkfish: Heat 2 tablespoons of olive oil in a large paella pan or extra-large frying pan over medium-high heat. Add the monkfish chunks and brown for a few minutes on each side. Remove and set aside.
5. Sauté the onion: In the same pan, add the finely chopped onion and fry for 4-5 minutes until softened and translucent.
6. Toast the rice: Stir in the paella rice and cook for about 30 seconds, allowing the rice to toast slightly to enhance its flavor.
7. Add spices and tomatoes: Stir in the sliced garlic, smoked paprika, cayenne pepper (if using), and saffron. Cook for another 30 seconds to release their aroma. Then, mix in the canned tomatoes.
8. Add the stock and cook: Pour in 1.5 litres of the prepared fish stock and bring to a boil. Reduce heat to a simmer and cook the rice, stirring occasionally, for about 10 minutes until the rice is nearly al dente.
9. Add seafood and vegetables: Return the browned monkfish to the pan, then add the peeled prawns, cleaned mussels, frozen peas, and frozen broad beans.
10. Simmer covered: Cover the pan with a large baking tray or foil to trap steam. Cook over low heat for another 10-15 minutes, until the mussels have opened and the prawns are fully cooked through.
11. Garnish and serve: Once cooked, remove the cover and scatter the chopped parsley over the paella. Serve immediately, enjoying the rich combination of seafood and fragrant rice.

Notes

• Ensure the prawns are peeled and de-veined to avoid grit and improve texture.
• Do not discard prawn shells; they add essential flavor to the homemade stock.
• To avoid overcooking, check mussels are open and prawns are opaque before removing from heat.
• Optional cayenne pepper adds heat; omit or reduce if you prefer a milder dish.
• If you do not have a paella pan, a large, wide frying pan works well.
• Serving suggestion: A crisp green salad and chilled white wine complement this dish beautifully.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

Keywords: seafood paella, king prawns paella, monkfish, mussels, Spanish rice dish, saffron paella, seafood recipe