Seafood paella

Illustration appellation
  • Régnié
Seafood paella


  • 200g mussels
  • 80g cockles
  • ½ onion, minced
  • 1 garlic clove, finely chopped
  • 3 tbsp olive oil
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ small chilli pepper
  • 120g crushed tomatoes
  • 1 bay leaf
  • 1 small sprig thyme
  • 1 sprig rosemary
  • 1 dose saffron (0.3g)
  • 240g round paella rice
  • 10cl dry white wine
  • 0.5l vegetable stock
  • 12 raw prawns
  • 120g shrimp tails
  • 100g squid slices
  • 100g peas
  • ½ bunch flat-leaf parsley
  • 1 lemon
  • Salt and pepper


  • Step 1Preheat oven to 180°C
  • Step 2Soak the shellfish in a large amount of salted water.
  • Step 3Brown the onion and garlic in 2 tbsp of olive oil, season with salt and pepper to taste.
  • Step 4Add the bell peppers, washed and cut into strips and the finely minced chilli pepper. Continue cooking for a few minutes. Fold in the crushed tomatoes and bay leaf. Continue cooking for about ten mins. Set aside.
  • Step 5Heat the remaining oil and sauté the thyme, rosemary and saffron. Add the rice and "toast" it for 1 min until translucent at the edges. Add the tomato-bell pepper sauce, leave to simmer for 2 minutes, then pour in the white wine and stir until it has evaporated.
  • Step 6Pour in the vegetable stock. Bake in oven for 10 mins. Add the prawns, shrimp tails and peas. Cover so the rice finishes plumping up.
  • Step 7Place the washed mussels, 'beards' removed, and cockles in a saucepan to open.
  • Step 8Remove from shells (keep a few for decoration). Add the shelled mussels and cockles to the paella; use the others to decorate.
  • Step 9Garnish with finely-minced flat-leaf parsley and lemon wedges. Serve nice and hot.