Seafood Paella

Cook Time 40 minutes
Course Main Course
Servings 6


  • 500 g prawns / shrimp peeled & deveined
  • 250 g calamari
  • 250 g half-shell mussels
  • 1 onion finely chopped
  • 4 garlic cloves crushed
  • 400 g chopped tomatoes
  • 1 tsp smoked paprika
  • 500 ml short grain rice
  • 1 litre chicken / fish stock
  • 2 tsp salt
  • 1 tsp pepper
  • lemon wedges for serving
  • chopped parsley for serving


  • Pat the shrimp and calamari dry with paper towels.
  • In the Russell Hobbs DualChef pot Select the Fish Function, drizzle the calamari and shrimp with olive oil and season with salt then sear in the pot until a little colour develops but the seafood isn’t fully cooked yet.
  • Remove the seafood from the pot and set aside.
  • In the same pot, Select the Sauté function and add olive oil and cook the onion and garlic until translucent and fragrant. Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
  • Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
  • Pour in the stock then reduce the heat, cover and allow to cook for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
  • Tuck in the seafood, trying not to disturb the bottom layer of rice. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked.
  • Season to taste and serve with lemon wedges and chopped parsley
  • Chef’s tip: Chardonnay is one of the more perfect white wine pairings with this paella as its rounded and silky texture blends seamlessly with the rice.

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