Mixed Seafood Paella



  • 3 Dozen Mussels
  • 5 ½ cups of ANETO Fish Broth
  • ¼ tsp PINA saffron threads – crumbled
  • 350g Monkfish cut into small pieces
  • 350g White firm fish of choice cut into small pieces
  • 500g Squid cut into small pieces
  • 18 large Green Prawns
  • Sea Salt or Black Sea Salt
  • 2 Tbs minced Parsley
  • 8 cloves of crushed Garlic
  • ½ tsp Thyme
  • 2 tsps hot Paprika
  • 8 Tbs Olive Oil
  • 8 Shallots or 2-3 Medium Onions finely chopped
  • 2 Red Bell Peppers finely chopped
  • 1 medium Tomato finely chopped
  • 3 Cups Bomba or Cebolla Rice


Place all but 12 mussels in a large frypan with ¾ cup water, cover and bring to the boil. Remove mussels as they open and discard the shells. Pour liquid into a large pot and add enough fish stock to make 6 cups altogether. Stir in Saffron. Keep broth hot over low heat.

Sprinkle all the seafood with salt and let sit for 10 minutes at room temperature. In a mortar or food processor bring parsley, garlic, thyme and ¼ tsp of sea salt to a paste. Stir in Paprika; add a little water to help make the paste if necessary.

Preheat Oven to 200 degrees Celsius.

Heat 6 Tbs of Olive Oil in paella pan, over medium to high heat and quickly sauté monkfish, other white fish, squid and prawns in their shells for 1-2 minutes. They will not be fully cooked. Remove from pan to a warm platter.

Add remaining 2 Tbs of Oil and sauté shallots or onions and red peppers until softened. Increase heat to high, add tomato and cook for 2 minutes.

Stir in rice and coat well with pan juices. Pour in hot broth, bring to a boil and boil for 3 mins, stirring occasionally. Add reserved fish (except prawns), mussels and garlic paste and stir to combine, taste for salt and cook for another 2 mins.

Arrange prawns and uncooked mussels over rice so that the shells will open facing up. Place in oven and bake uncovered until rice is cooked, about 10-12 mins. If liquid has not been fully absorbed, place over high heat for 1-2 mins without stirring. Cover with foil and let it rest for 10 minutes before serving.

If not using oven, leave on low to medium heat for about 20 mins until rice is cooked. Cover with damp tea towel and let it rest for 10 mins.

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Recipe courtesy of Nomad Distribution