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Seafood Paella

  • 4 tbsp olive oil
  • 150 gm fish meat
  • 1 cup white wine
  • 1 onion
  • 1 red pepper
  • 1 celery stick
  • 1.5 cup chicken stock
  • 1 tbsp chopped parsley
  • 300 gm mixed seafood
  • 8 fresh mussels in the shells
  • 4 cloves of garlic
  • 1 can chopped tomatoes
  • 1/2 green pepper
  • 1 cup rice
  • salt and pepper
  • 100 gm stuffed olives


  • Heat olive oil in a large frying pan and add the fish and seafood mix. Stir fry for 2 minutes, then transfer to a mixing bowl with all the juices and reserve til needed.
  • Heat olive oil in the frying pan and add the chopped onion, garlic, celery and pepper. Fry for about 6­7 minutes, stirring frequently, until all the vegetables have softened.
  • Stir in the chopped tomatoes and fry for 2 minutes then add the rice, stirring to coat the grain with oil and cook for 2 ­ 3 minutes. Pour on the chicken stock and wine. Season well and mix
  • Having made sure that the mussels are clean and free of sand by scrubbing and rinsing in several changes of water, push them into the rice. Cover and cook over a gentle heat for about 30 minutes or until the stock has been absorbed but the mixture is still moist. Remove from the heat, keep covered and leave to stand for 5 minutes.
  • Sprinkle with parsley and stuff olives for garnish.

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