Seafood Paella

Seafood Paella - Paella for 1...great appetizer idea! A medley of Seafood favorites served on a Bed of Spanish Rice.  Chef Michael Van Warmelo of Tapeo.

Summary: Paella for 1…great appetizer idea! A medley of Seafood favorites served on a Bed of Spanish Rice.  Chef Michael Van Warmelo of Tapeo. 

Seafood Paella


  • 12 large mussels
  • 6 whole large prawns
  • Firm, white fish (such as cod or marlin) (240g)
  • Salt, pepper, and paprika to taste
  • Sliced 5mm chorizo sausage (12 pieces)
  • Cherry tomatoes (200g)
  • Olive oil (60ml)
  • 1 finely chopped medium onion
  • Finely chopped garlic (4 cloves)
  • Chopped thyme leaves (1 tbsp)
  • Zest of 1 lemon
  • White wine (125 ml)
  • Spanish short grain rice (400g)
  • Chicken stock (1.25 litres)
  • Broad beans, peeled and blanched (200g)
  • Diced bell pepper (1/2 cup)
  • Squid (200g)
  • Pinch of saffron
  • Chopped parsley (2 tbsp)
  • Lemon wedges

Scrub and debeard mussels, discarding damaged and dead mussels.

Saute 2 cloves of garlic and half tbsp thyme in 20ml oil.

Add 250ml white wine, salt and pepper. Cover and cook for 3 to 4 mins until open, discarding closed mussels.

Drain well and set aside.

Pan-sear fish until 90% cooked. Set aside in large baking tray.

Split back of prawns and devein. Cook prawns in same pan, season with salt, pepper and paprika.

Transfer to tray.

Pan sear chorizo on low heat until brown, lightly saute cherry tomatoes.

Transfer to tray.

Bring stock to boil in another pan.

In a separate saucepan, saute onions and rest of garlic until golden brown. Add rest of thyme, lemon zest, and white wine.

Add rice and half of boiled stock, allow rice to absorb. Add remaining stock bit by bit until cooked.

Add squid, broad beans bell peper and saffron, cook 4-5 mins until creamy. Add stock if too dry. Season to taste

Just as rice is cooked, place baking tray with seafood, chorizo and tomatoes in preheated oven at 180°C for 5 mins.

Transfer rice to a large serving dish. Arrange seafood, chorizo, and tomatoes on top.

Garnish with chopped parsley, extra virgin olive oil, and lemon wedges.

Recipe adapted from and Photo courtesy of:


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