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Sunny Seafood Paella

Sunny Seafood Paella

A feast of fish with smoky chorizo and a crispy socarrat - perfect to enjoy in the sunshine!

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Sunshine takes us to the seaside, and seafood! With the weather warming up, it's the perfect time to enjoy this fresh fish feast. Flavoured with smoky chorizo, saffron and a crispy socarrat, the stunning one-pan dish is sure to impress at your table.

Seafood Paella Recipe

A recipe by Ellie Eats Everything

seafood paella in saute pan


  • Olive Oil, for frying
  • 1 Large White Onion, finely diced
  • 4 Garlic Cloves, crushed
  • 2 Bay Leaves
  • ½ Chorizo ring, in 1cm cubes
  • 1 tsp Chilli Flakes
  • 1 tbsp Tomato paste
  • 400g Paella/Risotto Rice
  • 2 tsps Smoked Paprika
  • 175ml White Wine
  • A pinch of Saffron
  • 400ml Fish Stock, keep warm
  • 225g Raw Prawns
  • 200g Mussels
  • 2 Cod Fillets, cut into 2cm Chunks
  • 1 tsp Black Pepper
  • Handful of Black Olives
  • Parsley, roughly chopped
  • Extra Virgin Olive Oil, for drizzling
  • Lemon Wedges, for garnish


  1. Begin by setting a wide non-stick saute pan on a medium heat with 1 tbsp of olive oil. Add in the onions and bay leaves and fry until softened and fragrant.
  2. Add in the garlic and continue to cook for another 4 minutes, then add in the chorizo chunks, chilli flakes and smoked paprika. Fry until the oils in the chorizo are released into the pan.
  3. Add in the tomato paste and cook for another 4 minutes. At this stage pour in the rice, stirring to ensure all of the grains are coated in the lovely oils.
  4. The pan should be quite dry by now so pour in the white wine to deglaze. Stir to get any of those gnarly bits at the bottom of the pan because that’s all flavour!
  5. Place a few fronds of the saffron into the warm fish stock and stir to release those beautiful colours - this is what turns the rice a gorgeous golden colour! Once the wine has cooked off (approx. 6 minutes) add in the fish stock and saffron. Season with salt and pepper at this stage.
  6. Pop a lid on and turn the heat down a little, allow the rice to begin soaking up the stock for 15 minutes. After this, take the lid off, remove the bay leaves and dot the cod chunks and prawns in and around the pan. Place the lid back on to steam for another 6 minutes.
  7. Remove the lid once again and add the mussels like you did with the prawns and fish. These take minutes to cook so make sure to always add them in last. Clamp the lid back on and allow to steam for another 8 minutes.
  8. After this, remove the lid. The rice should have absorbed all of the liquid and the mussels should have opened. If the rice is still looking a little wet, increase the heat slightly and allow to cook for another 5 minutes with the lid off.
  9. Finish with a garnish of black olives, lemon wedges and the chopped parsley. Drizzle with a good glug of the Extra Virgin Olive Oil and take the whole pan to the table for everyone to get stuck in!

A recipe by Ellie Eats Everything

ellie eats everything

This gorgeous dish was developed by passionate home cook Eloise Morris from the Ellie Eats Everything Instagram and recipe blog. Ellie is great lover of big flavours and vibrant plates, creating all her rustic dishes in her little kitchen in London. Discover more delicious eats from Ellie.

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