Seafood Paella


Ingredients (serve for 6):

  • 250g squid, cleaned and sliced
  • 12 Frozen Giant Tiger Prawn, thawed
  • 12 Frozen New Zealand Mussel, thawed
  • 4 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 sweet red pepper, diced
  • 1 tomato, diced
  • 2 teaspoon Paprika
  • 400g Japanese pearl rice
  • 1200ml organic low sodium vegetable soup, heated
  • 1 teaspoon turmeric powder



  • Salt
  • Lemon Juice




  1. Cut the prawns’ legs and antennae with scissors, devein the back of shrimp with a skewer, clean the prawns and set aside.
  2. Heat 2 tablespoon oil in a pan with medium to large heat, stir in squid and prawns and mussel with garlic, set aside
  3. Add 2 tablespoon oil in a pan, cook onions and sweet red peppers for 2 minutes until the vegetable are softened. Stir in tomatoes for 2 minutes, add some Paprika and reduce the heat.
  4. Add rice, heated vegetable soup and turmeric powder and cook under high heat for 7 minutes. Stir the rice serval times.
  5. Reduce the heat to simmer gently for 13 minutes, add seafood when 10 minutes left but do not stir the rice. Do not cover the pan with lid.
  6. Turn off the heat. Cover the Paella with aluminium foil or lid for 10 minutes until the rice is softened.
  7. Season well with salt and squeeze over some lemon juice. Ready to serve.