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Seafood Paella

  • 60 min
  • Intermediate
  • 10
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.
  • 30 milliliters Olive oil
  • 550 grams Firm white fish, cut into 2cm pieces
  • 1 kilogram Medium green prawns, peeled, deveined, tails left intact
  • 1 kilogram Pot ready mussels
  • 240 grams Cleaned squid tubes, scored and cut into 2cm squares
  • 45 grams MAGGI Chef Master Stock
  • 1.2 liters Water
  • 750 grams BUITONI Tomato Coulis
  • 500 grams Arborio rice
  • 5 grams Saffron threads
  • 120 grams Frozen peas
  • 60 grams Fresh Parsley leaves, roughly chopped
Heat 1tbsp olive oil in a heavy based saucepan over medium high heat
Cook Seafood in batches for 2-3 minutes on each side or until seared all over. Clean frypan and add more oil as necessary
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
Reduce heat to gently simmer, stir in rice. Cook, covered for 20-25 minutes
Add seafood, peas and saffron, cook for further 10 minutes or until rice is tender
Season with sea salt and cracked black pepper. Serve with lemon wedges and garnish with parsley leaves