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Embrace Spanish cuisine with this authentic Mediterranean Seafood Paella in the comfort of your own home. It's filled with fresh mussels, prawns, and calamari—a show-stopping dish perfect for entertaining and sure to impress your guests. Lifestyle News recommends The Blu. 32cm Fry Pan with Assist Handle, as its durable design and non-stick surface rival those of the traditional paella pan—and it is good for the environment, too!

Seafood Paella

  • Prep & cook: 90 min

  • Serves: 6


60ml Extra Virgin Olive Oil

1 Onion, Diced

1 Red Capsicum, Diced

4 Cloves Garlic

2 Roma Tomatoes, Very Finely Diced (Or 250g Tinned Tomatoes)

1 Bay Leaf

1 Tsp Paprika, Sweet Or Smoked

3 Saffron Threads

Salt And Pepper

60ml White Wine

4 Boneless, Skinless Chicken Thighs, Diced

2 Stalks Fresh Parsley Chopped

400g Spanish Rice

1.2 Lt Chicken Stock (Unsalted)

1 Cup Frozen Peas

12 Raw Prawns Shell Off Tail And Head On

10-12 Mussels, Cleaned (Beards Off)

200g Calamari Rings

1 Lemon, For Garnish


  1. Heat a 32cm pan to medium heat. Add the oil, onion, capsicum, and garlic and cook until the onion is translucent. Add chopped tomatoes, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes.

  2. Add chicken pieces, 2 tablespoons of chopped parsley and rice to the pot. Cook for 1 minute.

  3. Slowly pour the stock all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).

  4. Bring mixture to a boil. Reduce heat to medium-low. Give the pan a gentle shake back and forth just once or twice during cooking.(Don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat)

  5. Cook for about 15-18 minutes (uncovered), then nestle the prawns, mussels, and calamari into the mixture, sprinkle peas on top, and continue to cook(without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top to be nearly tender. (If, for some reason, your rice is still not cooked, add a quarter cup more water or broth and continue cooking.)

  6. Remove the pan from heat and cover it with a lid or tinfoil. Place a kitchen towel over the lid and allow it to rest for 10 minutes.

  7. Garnish with fresh parsley and lemon slices. Serve.

Recipe courtesy of Blu. Cookware, a 100% PFAS and toxin-free cookware collection designed for the conscious cook and tested by chef George Calombaris for the last seven years.



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