Seafood-loaded Pescetarian Paella

Get yourself a spoonful of everything with this loaded Paella!

Paella is a rice-based dish that originated from Spain. This is one of the dishes that’s sure to fill you up, since it has rice, vegetables and loaded with meat, and bursting with flavors and texture.

It is originally cooked with rabbit and snails—yes, yummy Escargots! However, throughout the years, the dish has been modified and some ingredients from the authentic recipe have been traded for another. Some used chicken and chorizo instead of rabbit and snails, while some gave it a Pescetarian twist and used seafood only.

We tried the latter and it was SO DANG GOOD! We decided to serve it during a small potluck party and it was gone in like, 60 seconds. Seriously, though. It’s really good. The strong seafood flavors permeated the rice, so the tasty, savory sea flavors could be tasted in the rice itself.

Best of all, it’s pretty easy and this recipe will not intimidate you, even though you’re a newbie in the kitchen, we promise!

If you want to impress your guests at your next party, give this Seafood-loaded Paella a try!


• 25-30 raw shell-on king prawns
• 3 tbsp organic olive oil
• ½ kilo monkfish or cuttlefish, cut into chunks
• 1 large onion, finely chopped
• ½ kilo paella rice
• 4 organic garlic cloves, sliced
• 2 tsp smoked paprika
• 1 tsp cayenne pepper
• 1pinch of saffron
• 1 400g can chopped tomatoes (use half and save the rest for the stock, below)
• 500g mussels or clams, cleaned
• 100g organic frozen peas
• 100g organic frozen baby broad beans
• 1 bunch of organic parsley leaves, chopped

For the stock:

• 1 tbsp olive oil
• 1 organic onion, minced
• Half a can chopped tomatoes
• 6 organic garlic cloves, roughly chopped
• 2 liters vegetable stock
• 1 piece star anise


1. First, peel and de-vein the prawns. Reserve the heads and shells. Once peeled and de-veined, return the prawns to the fridge to maintain freshness.

2. Next heat the oil in a large pan over a medium-high heat and add the onion, tomatoes, garlic, and reserved prawn shells and heads. Cook for 3-4 minutes, then pour in 2 liters of vegetable stock and add the star anise. Bring to a boil, and then simmer for another 30 minutes. Leave to cool slightly, then blitz in batches in a blender or food processor. Strain through a fine mesh or strainer.

3. Then, heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish or cuttlefish for a few minutes each side, then remove and set aside. Add the onion and fry for 4-5 minutes until translucent.

4. Afterwards, stir in the rice and cook for 30 seconds to toast. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secondss, then stir in the tomatoes and 1.5 liters of the prepared stock. Bring to the boil, and then turn down to a simmer and cook, stirring, for about 10 minutes (the rice should still be fluffy and thoroughly cooked). Return the monkfish to the pan with the prawns, mussels, peas and broad beans.

5. Cover the pan with a large baking tray, or foil, and cook on a low heat for another 10-15 minutes until the mussels are open and the prawns are cooked through. Scatter over the parsley before serving.

You can serve the Paella as it is or you can serve it with lemon wedges on the side. 