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Seafood Paella


  • 250 g Spanish paella rice
  • 90 g Anchovies in olive oil (tinned)
  • 1 Red pepper, diced
  • 150 g Chopped tomatoes
  • 1 Lemon
  • ½ tsp Chilli flakes
  • 15 g Parsley, finely chopped
  • 2 tsp Paprika
  • 750 ml Hot water (vegetable stock cube optional)
  • 400 g Fresh mussels
  • 400 g Fresh clams
  • 165 g Raw easy peel king prawns
  • 1 Handful of peas or finely chopped green beans
  • 1 Pinch of saffron (optional)


  • Firstly add the anchovies to a pan and stir until these reduce into a stock on a medium heat. 
  • Add the red pepper, paella rice, chilli flakes, chopped tomatoes, paprika, peas or green beans and top with the lemon (quartered), and gradually add the boiling water. 
  • Leave to simmer for 15 minutes, stirring occasionally or until the rice is cooked.
  • Add the seafood (prawns, mussels and clams) and stir well.
  • Continue cooking until the mussels and clams open, and the prawns are pink in colour. This should take approximately 4 minutes.
  • Sprinkle with chopped parsley and serve.