Seafood Paella



Seafood Paella

Braised Basmati rice served with prawns, crabs, clams, pepper and lemon juice
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine African
Servings 6 People


  • Sauce Pan
  • Frying Pan
  • Wooden Spatula


  • 1 Cup Baby Crabs
  • 1 Cup Clams
  • 4 Shallots Halved
  • Tsp Sea Salt
  • 2 Cups Stock
  • 1 Tsp Saffron
  • 2 Tbsp Olive Oil
  • 1 Medium Onion (Diced)
  • 4 Scotch Bonnet Pepper Slices
  • 100 g Chorizo Chopped
  • 1 Tsp 1 Paprika
  • 2 2 Cups Basmati & Wild Rice
  • 5 Medium Sized Tiger Prawns Peeled & Deveined
  • 4 Petite Belle Pepper Sliced
  • 1 Medium Red Bell Pepper Diced
  • 1 Cup Peas
  • 2 Tbsp Lemon Juice
  • A Handful of Fresh Parsley For Garnish
  • Lemon Slices For Serving
  • 400 ml Water


  • Pour cleaned baby crabs in a saucepan, add clams, shallots, salt, 400ml water and bring to a boil for 7 minutes.
  • Pour the stock in a cup, add saffron, stir and set aside.
  • Heat olive oil in a pan over medium heat, add onion, scotch bonnet pepper, chorizo, smoked paprika and stir-fry for 3 minutes.
  • Add the basmati and wild rice, braise for 2 minutes, then add the stock from the clams and crabs, stir and let cook for 25 minutes.
  • Add the prawns, cooked crabs and clams, petite belle pepper, red bell pepper, peas, lemon juice, stir in and let cook for 3 minutes.
  • Seafood paella ready to serve. Garnish with lemon slice and parsley.


Keyword Paella, Sea Food Recipe

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