Seafood Paella

clock 10 minutes + 30 minutes bowl Serves 4


  • 2 Tbsp oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 chorizo sausage, sliced thinly
  • 1 tsp paprika
  • ¼ tsp turmeric
  • 2 cups short grain rice (like Arborio)
  • 400g Homebrand diced tomatoes
  • 300g seafood marinara
  • 8 mussels, cleaned and debearded
  • Zest and juice of 1 lemon
  • 1 Tbsp chopped parsley
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  • In a large frying pan, heat oil to a medium heat. Add onion, garlic and chorizo cooking for 5 minutes until golden. Add paprika and turmeric and stir through.

  • Pour rice into the pan and stir for 1 minute. Add tomatoes and 2 cups of water. When the water has absorbed add more water (about 6 cups in total) and continue to cook this way until the rice is nearly cooked. This will take 20 minutes.

  • Add seafood marinara and stir. Add mussels. Cover with tinfoil for 5 minutes or until the mussels are fully open.

  • Add lemon zest and juice and stir through.

  • Serve hot straight from the pan and garnish with parsley.

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