Seafood Paella Recipe – Professional Results Made Easy

Here's how you can create a great seafood Paella in your own kitchen. Just follow David's step-by-step guide to produce a professional standard result with a minimum of fuss. He's been making and enjoying Paellas and other Mediterranean Recipes for many years and this one will tick all your boxes for: great flavors, aromas and really authentic appearance. There are a lot of ingredients – but do not be put off, It's really easy and great fun. Preparation is the key: get all your ingredients ready and laid out on a good sized work surface, after that it's a doddle.


  • 4 Oz's. Chorizo ​​- Chopped
  • lb. Medium Prawns
  • 2 Small Squid "Calamaris"
  • 12 Oz's. Monk fish Fillet in Bite size pieces
  • 12 Fresh Mussels
  • 1 Small onion Coarsely Chopped
  • 1 Red Pepper cut into 1 "Dice
  • 1/2 a Cup of peas
  • 1/4 lb. of Mushrooms Chopped
  • 3 Cloves of Garlic Finely Chopped
  • 2 Cups of Paella Rice
  • 1 Quart of Fish and Shellfish Stock
  • 12 Threads of Saffron
  • 2 Lemons cut in quarters lengthwise
  • 1 Bunch of Flat leaf Parsley
  • Salt and Black Pepper
  • Extra Virgin Olive Oil
  • A 13 "Traditional paella Pan or" Paellera "


  1. Cut the Chicken up into 1 "Dice.
  2. Cut the Squid into Bite size pieces.
  3. Cook the Mussels in a little water until they open (discard any that do not open).
  4. Take off the half shell and reserve the mussels – Add any liquid to your Stock.
  5. Leave the Shells on Eight of the Prawns and shell the Rest.
  6. OK – Add 2-3 Tablespoons of the olive Oil to your Paella Pan.
  7. Now – on a high heat – fry the onions – Mushrooms and Red Pepper with the Chicken.
  8. Pieces and Squid – stirring frequently for about five minutes, You want them to color but not burn.
  9. Reduce the heat to low and add the garlic and Chorizo- stirring for two minutes.
  10. Then the Rice – which you stir for a couple of minutes until it begins to turn opaque
  11. Add a little more Oil if it looks too dry.
  12. Remove from the heat and boil up the stock with the Saffron for about ten minutes.
  13. Now – replace the Pan on a high heat – add half the stock and give it a final stir.
  14. Arrange the Fish and Prawns in the liquid with the Shell on Prawns on top.
  15. Let the liquid reduce (do not stir it again) – and add the rest of the stock.
  16. Let the liquid reduce until there is almost none left and then remove from the heat.
  17. Arrange the Mussels around the Rim of your paellera.
  18. Cover the Pan with a clean cloth and leave for ten minutes or so, until the rice has absorbed all the liquid.
  19. Cut the Lemons in Quarters Lengthwise and arrange around the rim.
  20. Now – chop some parsley and sprinkle liberally on top of your Paella.

Fabulous aromas and flavors of the Mediterranean – Buen Proveche!

(c) Copyright – David T Lynn. All Rights Reserved Worldwide.