Seafood Paella by Domonique McRae, Solicitor, Employment Team, SA Law

Having spent some time growing up in Spain I have tinkered with a variety of traditional recipes to create a dish which is not only really simple to make but is also really tasty.

Whilst I would recommend using a seafood selection which contains mussels, prawns and squid; this can be varied to suit individual tastes.

Preparation time: 10 minutes

Cooking Time: 30-40 minutes

Serves 4

Serve with fresh bread and aioli ( for a quick homemade accompaniment just add crushed garlic and lemon juice to mayonnaise)

For the truly adventurous, swap the chorizo for rabbit and the seafood for snails!


  • 400g paella rice
  • 300g cooked seafood selection
  • 100g chorizo, diced
  • 1 medium sized onion, finely chopped
  • 1 green pepper, diced
  • 2 tomatoes, diced
  • 1 pint hot vegetable stock with 1 clove added
  • 1 splash white wine
  • 1 tsp paprika
  • 2 pinches saffron
  • 1 tsp dried parsley
  • 2 garlic cloves, finely chopped
  • 1 tbs olive oil
  • 1 lemon, cut into wedges


  • Step 1
    Heat the oil in a paella (or other non-stick) pan and gently fry the onion with the garlic until soft. Add the chorizo and fry for a few minutes before adding the pepper and tomatoes and frying for a further two minutes or until the pepper begins to soften.
  • Step 2
    Add a splash of white wine and continue to fry until the liquid has been absorbed before removing the ingredients from the pan and setting them to one side.
  • Step 3
    place the paella rice, paprika and saffron in the pan and fry for 2 minutes before adding enough vegetable to cover the rice.
  • Step 4
    Add more vegetable stock only once the liquid has been absorbed, stirring occasionally, and repeat as required until the rice is cooked through.
  • Step 5
    Add the vegetable and chorizo mix to the rice and stir through before adding your chosen seafood selection.
  • Step 6
    Stir the parsley through the paella and cook over a medium heat for a further 5 minutes.
  • Step 7
    Takeoff the heat and add lemon wedges as a garnish before serving.


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