Simple Seafood Paella

I’ve tried many paella recipes before. I found this one particularly simple and easy to make but the taste is still superb.

I get a glimmer of cooking it whenever Seafood Marinara goes on sale at Coles or Woolies.

Found the recipe from Sophie Ruggles’ My Barcelona Kitchen. Twisted it a bit so I can just use Seafood Marinara. Makes it so much easier to cook.


1 pinch of saffron threads
125 ml (4 fl oz/½ cup) white wine
2 garlic cloves, peeled
1 teaspoon sea salt flakes
50 ml olive oil
1 large brown onion, thinly sliced
1 red capsicum (pepper), thinly sliced
1 teaspoon paprika
360 g (1 2/3 cups) short-grain white (calaspara or paella) rice
1 litre (35 fl oz/4 cups) fish stock
1 kilo Seafood Marinara
a few handfuls fresh or frozen peas (optional)
lemon wedges, for serving


Put the saffron threads into the wine to soak. Set aside.

Pound the garlic and salt to a paste using a mortar and pestle. Set aside.

To make the sofrito, add oil to the pan. Sauté the onion, capsicum and garlic paste for 5 minutes, or until the vegetables are soft. Add the paprika and cook for 1 minute further. Add the saffron-infused wine and the rice, and cook for a further 2 minutes, stirring continuously.

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Add the stock. Stir to combine and reduce the heat to low. Cook for 10 minutes, without stirring.

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Put the Seafood Marinara into the rice, making sure they are well submerged in the liquid. Scatter around the peas, if using, and cook for 20-30 minutes over low heat. 

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The paella is ready when the rice is al dente and almost all of the liquid has been absorbed. Leave to rest for 5 minutes, then serve straight from the pan with lemon wedges.

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 This dish is best cooked in a paellera.

What an instant feast!