This seafood paella is a great meal to be enjoyed on these wonderful summer days. Prepared and served in the same pan, this delicious recipe uses simple ingredients, cooked in an uncomplicated way. It's a healthy, wholesome dish of good food that is packed full of flavour. Serve with a chilled bottle of white wine and enjoy with family and friends.




  • Easter Feast
  • Seafood


  • Spanish

Cooking Methods

  • Frying


1 onion peeled and finely chopped
3 cloves garlic crushed
1/2 red pepper finely chopped
1,5 cups risotto rice
1 bag FLM frozen seafood mix, defrosted
6 to 8 med size prawns cleaned
8 to 10 half mussels
8 to 10 baby clams
90 g chorizo sausage cut into rounds
1 tin cherry tomatoes
3 cups chicken stock
1/2 cup dry white wine
2 tbsp olive oil
1 pinch of saffron
1 tsp smoked paprika
1/2 cup frozen peas
2 tbsp chopped parsley
Lemon juice for serving
1 lemon cut into wedges
Freshly ground salt and pepper


Infuse the chicken stock with the saffron.
In a large heavy bottom pan, fry the chorizo sausage in olive oil until slightly browned.
Remove the sausage from the pan and add the onion, garlic and red pepper.
Sauté on a low heat until the onion becomes soft and translucent.
Stir in the smoked paprika and then the risotto rice.
Add the white wine and continue stirring for 2 mins, until it has evaporated.
Add the saffron infused chicken stock and the cherry tomatoes, then season with salt and pepper.
Simmer on a medium heat, stirring occasionally, until the liquid has reduced a bit.
Stir in the defrosted seafood mix, peas and cooked chorizo sausage.
Continue to cook with a lid on the pan, stirring intermittently, until the rice is slightly al dente and the seafood mix is almost tender.
Add a little more stock or water to the pan if the liquid reduces too much.
Lastly, place the prawns, baby clams and mussels on top, season with a few grinds of salt and pepper and a squeeze of lemon juice.
Cook for a further 5-10 minutes (lid on), until the prawns and shellfish are cooked through.
Remove from the heat and just before serving, sprinkle the chopped parsley over the top.
Dot with lemon wedges.