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Seafood Paella

SERVES: 6

TOTAL TIME: 1 HOUR

  • 1 cup white wine

  • 3 cups vegetable stock

  • 1 generous pinch Saffron threads

  • 3 tbsp olive oil

  • 1 large brown onion, finely chopped

  • 3 cloves garlic, chopped

  • 2 cups Bomba Paella Rice or medium grain rice

  • 1 tsp sweet paprika

  • 1 tsp cayenne pepper

  • ½ tsp chilli flakes

  • 2 large tomatoes, finely chopped

  • 100 g frozen peas

  • 12 large green prawns

  • 12 mussels

  • Lemon wedges to serve

  1. Add wine and stock to a large saucepan over medium heat and bring to a gentle simmer. Reduce heat and add saffron. Allow to simmer for 30 seconds then remove from heat and cover to keep warm.

  2. Heat a large paella pan or a large deep frying pan over medium-high heat. Add olive oil, then add onion and sauté, stirring frequently for 2 to 3 minutes or until onions are translucent. Add garlic and cook for a further 1 minute, then add rice and stir to coat.

  3. Add wine and stock mixture to the pan, along with paprika, cayenne pepper, chilli flakes, tomatoes, and peas. Stir, then bring to a boil and reduce heat to low, and cook covered, without stirring, for 15 minutes.

  4. Remove cover and arrange prawns on top of the rice and cook for a further 10 minutes or until prawns are cooked.

  5. While prawns cook, steam mussels by putting them in a large saucepan or frying pan with a couple of centimetres of water and cover with a tight fitting lid. Discard any mussels that do not open. Arrange mussels on top of the rice and serve paella with lemon wedges.

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