Spanish seafood rice

Spanish seafood rice

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
This quick version of paella is superhealthy, plus it's all cooked in one pan so there's minimal washing-up

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal369
  • fat7g
  • saturates1g
  • carbs58g
  • sugars6g
  • fibre7g
  • protein23g
  • salt1.05g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red and 1 yellow pepper, deseeded and sliced



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 garlic cloves, sliced
  • 250g paella rice
  • 850ml hot vegetable stock (we used Kallo very low salt stock)
  • pinch saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 400g seafood mix (we used a bag of frozen mixed seafood, defrosted before use)
  • juice ½ small lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small handful flat-leaf parsley, roughly chopped


  1. Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.

  2. Pour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.

  3. Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
belle.gothique's picture
19th Nov, 2015
As is, this is a bland meal and needs spicing up. I think I'd be tempted to try it with Chorizo and chicken as mmepenguin advised. However, you could keep the fish and add some crushed chilli, red chilli or something with a bite to it.
12th Jan, 2015
I added chicken and chorizo to this - have made it lots of times now and it's become a family favourite. Very easy to make too.
3rd Jul, 2013
Sorry dh and myself was not impressed with this recipe at all, it was bland
7th May, 2013
The recipe is a bit wrong - you should NEVER stir a paella once you add the stock - the aim is firmness not creaminess. Also, I added some frozen peas (without stirring) 5 mins before taking the dish off the stove and it came out delicious :)
14th Jan, 2013
followed the recipe, it's Ok, but quite bland
12th Apr, 2012
I live inSpain and think this was one of the best Paellas minus colouring!!! I added more seafood, the family loved it!!
12th Mar, 2012
Use brown basmatti and cook for half an hour for a tasty, post workout low G.I. lunch.
12th May, 2011
I used 3 echallion shallots halved lengthways and finely sliced instead of the onion. Instead of using the seafood mix, poach two fillets of undyed smoked haddock in a jug of boiling water for about five minutes and then flake into chunks removing any bones as you go. Slice 6 large (Queenie) scallops and add to the haddock. When rice is almost cooked, add the haddock and scallops and stir to incorporate. Warm through thoroughly ensuring the scallops are almost cooked then add a goodly handful of prawns and add the lemon juice.
10th Feb, 2011
Taste is a litle simple
4th Feb, 2011
Used 2 Escallion shallots in place of onion. Mix 1/2 tin of lobster/seafood bisque to make up stock required. Before serving, heat other 1/2 tin of bisque, plate up seafood rice, pour bisque in to centre, 'swirl bisque' to look attractive, serve with warm home made bread of choice.......Delicious! Makes it that little more special. Enjoy!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
12th Jan, 2015
Cooked tonight. Followed tip from previous post and added chorizo chunks - they tasted lovely in it so that should definitely be added. Overall it was nice but was slightly on the bland side but that said me & hubby did enjoy and i would make again.
Want to receive regular food and recipe web notifications from us?