Seafood Paella

serves 4 – 6


400 grams  seafood mix – if you are using frozen, thaw it first
1 red pepper – diced
30 ml  olive oil
2 onions – finely chopped
1 tin410 g tin chopped peeled tomatoes
1 clove  garlic, peeled and crushed
250 g Spanish Paella Rice
0.5 g  Spanish Saffron
15 m Sweet Paprika

500 ml chicken or fish stock

1 lemon
2 bay leafs
parsley, finely chopped


Heat a little 10 ml olive oil in a paella pan and fry the seafood for 1-2 minutes. Remove from the pan. Add 10ml olive oil to the pan and saute the onion and garlic until it starts to caramelize. Remove from the pan and lastly fry the red pepper in the remaining olive oil. Add the onion and garlic to the peppers and then add the tomato, parsley and saffron. Allow to cook for about 3 minutes.  Add the seafood and cook for about 1 minute. Now add the rice  and some of the stock, always adding stock from the outside outer circle if the pan towards the center. Watch the heat and fill up with more stock if needed. The rice must be al dente and the paella must not become mushy. It is perfect paella if it forms a crust at the bottom of the pan. It is the so-called “socarrat” and highly sought after when making proper paella! Taste and add salt if needed. Serve with a slice of lemon!