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Family Style Seafood Paella

Seafood Paella

Do not be afraid to improvise if you don’t have everything you “need” in the kitchen. The lack of Paella pan should not stop you from making this glorious family meal.  I made it without one. 

Paella has long been on my list of foods to make. The delay centered around the fact that I do not own a Paella pan. I have eaten it many times and also watched it being prepared by others on a few occasions. One of those times it was prepared by Raw Materials chef, Rob. I asked him if it was possible to cook paella in an iron based pan and he indicated that yes you could but it is much better in a paella pan. A Paella pan distributes the heat in the manner that allows the sought after crust to form on the base of the dish.  

I really, truly can not fit another pan or pot of any sort into my kitchen at the moment so I avoided buying one. I did however, grab some Bomba Rice from Rob and let it sit in my pantry for a while…….until I could avoid it no longer.

This is my version of Paella, without the pan, and it was GREAT! We have eaten it many times since and it is truly a richly satisfying family meal that is not at all difficult to make.  I apologise to Rob and all of the Paella purists, I am certain it would be even better in a Paella pan.  Sometimes that extra purchase of an unnecessary item must be avoided and alternatives sought. This is mine, enjoy!

Family Style Seafood Paella
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Spanish
Serves: 6
  • 1 tablespoon cooking oil
  • 1 small onion - chopped
  • 4 cloves garlic - chopped
  • 70 grams chorizo sausage (about half of one sausage) - chopped into thin slices or small pieces
  • 2 tablespoons red wine vinegar
  • ½ tablespoon sweet paprika
  • pinch chilli flakes
  • generous pinch salt
  • ½ teaspoon rosemary dried
  • small pinch of saffron threads
  • 1 teaspoon sumac
  • 400 gram tin of chopped tomatoes
  • 1 lemon - zest and juice
  • 250 grams Bomba Rice
  • 850 ml - 1 liter Stock - seafood or vegetable
  • 150 grams green beans - chopped into small pieces
  • ½ capsicum - diced finely
  • 500 grams seafood mix
  • fresh coriander leaves to serve
  • extra lemon to serve if desired
  1. Use a wide based pan and heat the oil
  2. Add the onion and garlic and heat until the onion starts to soften
  3. Add the chorizo and stir for 2-3 minutes
  4. Add the red wine vinegar and then the spices and stir again
  5. Add the tomatoes, the lemon juice and zest, stir
  6. Add the rice and 500 ml of the stock
  7. Gently stir to allow the ingredients to be distributed evenly in the pan then leave to bring to a gentle simmer
  8. Turn up the heat once a simmer is achieved to medium and add stock as required. Do not stir, cook for 10 minutes
  9. Add the beans and capsicum (don't stir just jiggle pan gently to distribute) and cook for 5-8 minutes
  10. Add the seafood and cook for another 5-8 minutes - don't stir!
  11. Turn off heat and allow to sit for 5 minutes prior to serving
  12. Add the fresh coriander to serve and more lemon if desired.
Do not stir once the rice is added as the objective is to have a nice thin crust form on the base of the rice
Bomba Rice is available from good delis


Have you ever improvised in the kitchen to create something?

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{ 3 comments… add one }
  • thevillagehomestead April 29, 2014, 3:17 pm

    This looks AMAZING and I don’t have to buy the pan! I will deffinitely try it now. Ingredients going on the shopping list…….. xo

  • Merryn Galluccio May 5, 2014, 3:17 pm

    I love this Kyrstie, and would never have thought to buy a paella pan so I am glad you have had such a good result with your existing pan. A great recipe 😀

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