Seafood Paella

Originating in the rice-growing areas on Spain’s Mediterranean coast, Paella is especially associated with the region of Valencia. In this recipe, we pair fresh seafood with delicious BUITONI Tomato Coulis to create a stunning dish.
  • 1:00 TIME
  • 10 Portions
  • medium


30ml Olive oil

550g Firm white fish, cut into 2cm pieces

1kg Medium green prawns, peeled, deveined, tails left intact

1kg Pot ready mussels

240g Cleaned squid tubes, scored and cut into 2cm squares

45g MAGGI Chef Master Stock

1.2L Water

750g BUITONI Tomato Coulis

500g Arborio rice

5g Saffron threads

120g Frozen peas

60g Fresh Parsley leaves, roughly chopped

Lemon wedges to serve


  1. Heat 1tbsp olive oil in a heavy based saucepan over medium high heat
  2. Cook Seafood in batches for 2-3 minutes on each side or until seared all over. Clean frypan and add more oil as necessary
  3. Add MAGGI Chef Master Stock and 1.2L water to make stock. Then add BUITONI Tomato Coulis to the pan over medium heat and bring to boil
  4. Reduce heat to gently simmer, stir in rice. Cook, covered for 20-25 minutes
  5. Add seafood, peas and saffron, cook for further 10 minutes or until rice is tender
  6. Season with sea salt and cracked black pepper. Serve with lemon wedges and garnish with parsley leaves