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Seafood Paella

Paella: packed with seafood and fish, or chorizo and chicken, this one-pot wonder used to be the once-a-year-treat of your Spanish holiday. Now, however, it is one of the most wide-spread and famous of global dishes - although the people of Valencia in Eastern Spain will remind you that they remain the undisputed home of this much loved favourite. 

There is an old saying that translates loosely as "There are as many variations of paella as there are cooks". No two recipes will be the same and much like soup in Scotland, home cooks across the land will lay claim to their variation being the best! 

The origins, like most one-pot recipes, are humble and Paella was originally the meal of farmers and labourers and was eaten straight from the pan in with each person using his own wooden spoon.

Cooked over a wood fire, it was made with rice, plus the vegetables and meat of the surrounding countryside. So tomatoes and onions were popular and rabbit or duck would be added when available. It was the coastal variation which took off though, with the addition of seafood making it the tasty dish it is today.


Preparation Time:
15 minutes
Cooking Time:
30 minutes
Serves: 4


  • 300g paella rice
  • 1200ml fish stock (I used the pre-made fish stock from George Campbell fishmongers)
  • 300g frozen king prawns (defrosted)
  • 300g fresh mussels
  • 2 fillets fresh skinless salmon
  • 2 onions
  • 2 red peppers
  • 3 cloves garlic
  • 3 tbsp olive oil
  • 100ml white wine
  • 2 pinches of saffron
  • Maldon salt and freshly ground black pepper
  • 2 lemons
  • Handful of parsley


    1. Start by peeling and dicing the onion and red peppers. Peel the garlic and chop the parsley finely.

    2. Next clean the mussels and de-beard them and leave to the side.

    3. Using a paella pan, heat the oil over a medium heat and cook the onions. Then add the peppers and garlic and then the wine and stir to deglaze the pan.

    4. Add the mussels and the prawns to the pan. The mussels will open up and this allows their juices to run into the pan. Cook over a high heat for a few minutes to reduce the juices and evaporate any water. By adding in the shellfish early on it ensures the seafood is cooked through and allows their juices to infuse the rice.

    5. Add the smoked paprika and saffron and stir well to coat. Next pour over the fish stock. Bring to a simmer and add the paella rice evenly across the pan. Stir in and level the rice off and leave the pan now while the rice cooks.

    6. Cook over a high heat for around 12 minutes or until the rice is almost cooked cooked then turn the heat down and add the skinless salmon fillets by laying them flat on the top of the paella and submerging them a little.

    7. Cook for a further 5-7 minutes or until again the salmon and rice are fully cooked.

    8. Take the pan off the heat and add in the chopped parsley, season to taste and garnish with some lemon slices.