The nations around the Mediterranean, like South Africa, like preparing meals for big groups of people and, like South Africans, prefer to dine al fresco when the weather permits. It’s the kind of weather that makes you want to have a party and invite all your relatives and grill on the patio all day. This Spanish seafood paella is an iconic Valencian meal made from rice and all types of wonderful seafood, and it may be done in a big gas grill pan or more.


The recipe below offers you with the stove top version for those rainy days. You should use the biggest flat, circular pan you can get your hands on and cook it over an open fire or gas bottle (s). You may prepare it in the same manner but if you can’t close it, simply place huge pieces of foil over top to cover the rice cooking portion. There are no hard and fast requirements for the ingredients in this dish, so feel free to substitute shrimp, clams, or snoek for whatever is in season. It’s a show stopper to prepare and will blow everyone’s mind in terms of flavour. The mounts can be readily adjusted to accommodate a wide range of different sizes, making them ideal for serving large groups.

Feast for days and nights since it’s the holidays. This Spanish seafood paella recipe should be among such meals.

Spanish seafood paella recipe


Recipe by Jessica Alberts

Course: Dinner

Cuisine: Spanish

Difficulty: Easy

Servings: 6 servings

Prep time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour


  • 31⁄2 cups chicken stock

  • 1⁄2 tsp saffron

  • 1⁄4 tsp salt

  • 3 tbsp. olive oil

  • 1⁄2 onion, finely chopped

  • 1⁄2 red pepper, finely chopped

  • 3 cloves garlic, finely chopped

  • 1 tsp smoked paprika

  • 21⁄2 cups jasmine rice

  • 2 tomatoes, diced

  • 1 cup frozen green peas

  • 600 g prawns

  • 12 mussels, rinsed and scrubbed

  • 4 hake fillets, cut into chunks

  • fresh parsley, chopped


  • Preheat the oven to 175°C.
  • In a saucepan bring the stock to a boil. Add the saffron and salt. Turn off the heat and let the saffron steep for at least 15 minutes.
  • In a large frying pan or cast iron pan, heat the oil over medium heat. Add the onion and red pepper, and cook for 5 minutes. Stir in the garlic and smoked paprika.
  • Add the tomatoes, peas and saffron infused stock and stir to combine.
  • Next, add the rice to the frying pan and spread evenly over the bottom of the pan.
  • Cover the pan with a lid or tin foil and simmer for 15 minutes. Do not stir the rice. If the mixture looks dry, add some water but do not stir the rice.
  • Once the rice has absorbed most of the liquid, remove the lid.
  • Next, add the seafood: arrange the mussels, prawns and fish on top of the rice.
  • Cover the pan with foil and cook in the preheated oven for 10 minutes or until the rice and seafood are cooked through.
  • Garnish with parsley and serve warm in the pan.

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