Seafood Paella Recipe

Introduction

Seafood paella is a vibrant Spanish dish bursting with flavors from the sea and fragrant spices. This recipe combines succulent king prawns, monkfish, mussels, and a rich homemade seafood stock for an unforgettable meal perfect for sharing.

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 (save the rest for the stock)
• 500g mussels, cleaned
• 100g frozen peas
• 100g frozen baby broad beans
• Handful parsley leaves, roughly chopped
• 1 tbsp olive oil
• 1 onion, roughly chopped
• ½ x 400g can chopped tomatoes
• 6 garlic cloves, roughly chopped
• 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.
2. Step 2: To make the stock, heat 1 tbsp olive oil in a large pan over medium-high heat. Add the roughly chopped onion, ½ can chopped tomatoes, roughly chopped garlic, and the reserved prawn heads and shells. Cook for 3-4 minutes.
3. Step 3: Pour in 2 litres of water, add the chicken stock cube and star anise. Bring to a boil, then simmer for 30 minutes.
4. Step 4: Leave the stock to cool slightly, then blend in batches until smooth. Strain through a fine sieve and set aside.
5. Step 5: Heat 2 tbsp olive oil in a large paella pan or extra-large frying pan. Brown the monkfish pieces for a few minutes on each side, then remove and set aside.
6. Step 6: Add the finely chopped onion to the pan and fry for 4-5 minutes until softened.
7. Step 7: Stir in the paella rice and cook for 30 seconds to toast.
8. Step 8: Add sliced garlic, smoked paprika, cayenne pepper if using, and saffron. Cook for another 30 seconds, then stir in ½ can chopped tomatoes and 1.5 litres of the prepared fish stock.
9. Step 9: Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 10 minutes until the rice is al dente.
10. Step 10: Return the monkfish to the pan along with the raw prawns, cleaned mussels, frozen peas, and frozen baby broad beans.
11. Step 11: Cover the pan with a large baking tray or foil and cook on low heat for 10-15 minutes, until the mussels open and the prawns are cooked through.
12. Step 12: Scatter roughly chopped parsley over the paella before serving.

Tips & Variations

• Use a good quality paella or arborio rice for the best texture.
• For a vegetarian version, substitute seafood stock with vegetable stock and use a mix of seasonal vegetables instead of seafood.
• Adding a squeeze of lemon juice just before serving brightens the flavors wonderfully.
• If you prefer a spicier dish, increase the cayenne pepper or add a dash of hot sauce.

Storage

Store any leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the oven with a splash of water or stock to keep the rice moist. Seafood is best eaten fresh, so avoid keeping leftovers for longer to maintain optimal flavor and safety.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood instead of fresh?

Yes, frozen seafood can be used if fresh is not available. Just make sure to thaw it properly and pat it dry before cooking to avoid excess water in your paella.

What can I substitute for monkfish?

Firm white fish such as cod, halibut, or sea bass works well as a substitute for monkfish in this recipe.

Seafood Paella Recipe

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★★★★★

4.9 from 122 reviews

• Author: Noah
• Total Time: 1 hour 15 minutes
• Yield: 4–6 servings 1x

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Description

A vibrant and flavorful seafood paella featuring king prawns, monkfish, mussels, and a rich homemade seafood stock infused with smoked paprika, saffron, and aromatic spices. This traditional Spanish dish is cooked in a wide pan to perfection, combining tender rice with fresh seafood and vegetables for an impressive, hearty meal.

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Ingredients

Scale 1x2x3x

Seafood and Rice

• 20–24 raw shell-on king prawns
• 500g monkfish, cut into chunks
• 500g mussels, cleaned
• 500g paella rice
• 100g frozen peas
• 100g frozen baby broad beans
• Handful parsley leaves, roughly chopped

Paella Base and Seasonings

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, sliced
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• Pinch of saffron
• ½ x 400g can chopped tomatoes
• 1 tbsp olive oil

Seafood Stock

• Reserved prawn heads and shells
• 1 onion, roughly chopped
• ½ x 400g can chopped tomatoes
• 6 garlic cloves, roughly chopped
• 1 chicken stock cube
• 1 star anise
• 2 litres water

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Instructions

1. Prepare the prawns: Peel and de-vein the king prawns, reserving the heads and shells. Place the cleaned prawns in the refrigerator until needed.
2. Make the seafood stock: Heat olive oil in a large pan over medium-high heat. Add the roughly chopped onion, half the canned tomatoes, chopped garlic, and reserved prawn shells and heads. Cook for 3-4 minutes until fragrant. Pour in 2 litres of water, add the chicken stock cube and star anise, and bring to a boil. Reduce heat and simmer for 30 minutes. Allow the stock to cool slightly, then blend in batches until smooth. Strain through a fine sieve to remove solids.
3. Brown the monkfish: Heat olive oil in a large paella pan or an extra-large frying pan over medium heat. Add the monkfish chunks and brown them for a few minutes on each side until lightly golden. Remove the fish from the pan and set aside.
4. Cook the base vegetables: In the same pan, add the finely chopped onion and fry for 4-5 minutes until softened and translucent.
5. Toast the rice and add spices: Stir in the paella rice and cook for 30 seconds to lightly toast it. Add the sliced garlic, smoked paprika, cayenne pepper (if using), and saffron. Cook for another 30 seconds to release the aromas.
6. Add tomatoes and stock: Stir in half a can of chopped tomatoes and pour in 1.5 litres of the prepared seafood stock. Bring the mixture to a boil, then reduce to a simmer. Cook the rice, stirring occasionally, for about 10 minutes until the grains are al dente.
7. Add seafood and vegetables: Return the browned monkfish to the pan along with the prawns, cleaned mussels, frozen peas, and baby broad beans.
8. Simmer covered: Cover the pan with a large baking tray or foil to trap heat and moisture. Cook on low heat for an additional 10-15 minutes, or until the mussels have opened and the prawns are cooked through.
9. Finish and serve: Scatter the chopped parsley over the paella just before serving. Serve hot and enjoy the rich flavors of your homemade seafood paella.

Notes

• Ensure mussels are properly cleaned and discard any that remain closed after cooking.
• Saffron is key to authentic flavor and color but can be substituted with turmeric if unavailable.
• Peeling and deveining prawns beforehand improves texture and presentation.
• The homemade seafood stock adds depth but can be substituted with high-quality fish stock.
• Covering the pan with foil or a baking tray helps steam and cook the seafood evenly.
• Adjust cayenne pepper according to your spice preference or omit for mild flavor.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Spanish

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