7. March 2026

Sweet Seafood Paella

The Sun-Drenched Soul of Spain. This is more than a dish; it’s an authenic event. Crafted in the traditional paellera, our Seafood Paella begins with short-grain rice, infused with genuine, fragrant Saffron threads and a rich seafood stock, welcoming the freshest catch. The result is a vibrant mosaic of prawns and plump mussels, each bite delivering a taste of the Mediterranean coast. The crunchy Socarrat—the caramelized crust at the pan's base is perfect for sharing and creating instant celebration and warmth.

Ingredients (Serves 2)

400g Shell on Prawns

1 kg Half Shell Mussels

1 tbsp olive oil

1 onion, 1 pepper & 2 cloves garlic chopped

1 cup cherry tomatoes

1 mug Paella Rice

2 cups Seafood Stock

1 tsp of Saffron Threads

1 tsp paprika

1 lemon sliced, parsley

sea salt & Ground Black Pepper

Instructions

• In a large Paella Pan, add olive oil. Once hot, add onions, garlic and pepper. Saute until fragrant.
• Add chopped tomatoes, paprika and season. Stir and cook for about 5 minutes, or until tomatoes become mushy.
• Add rice and saffron threads, and stir until grains are coated. Level out rice evenly in the pan.
• Mix one cube in 200ml water, gently pour in stock, bring to boil them simmer
• Allow to simmer for 15 minutes. No stirring involved after this.
• At the 15-minute mark, some rice should be cooked and peeking over the stock. Randomly place uncooked prawns and mussels all over the pan. Scatter the peas on top.
• Allow to continue cooking for another 5 minutes, or until the seafood is cooked. If liquid is cooking off faster than rice is cooking, add more stock.
• Turn off the heat, and cover with a lid. Allow to rest for another 10 minutes so rice can fully absorb liquid.
• Garnish with chopped parsley and lemon slices. 
• Serve with an extra plate for empty shells.