Shellfish Paella

This paella recipe is a true Spanish classic, given a luxurious twist from the inclusion of langoustines and oysters. The trick to paella is to not stir it too often, leave it be and allow the rice to absorb all of those amazing flavours.

Serves 4 


  • One Paella Seafood Pack:
    • 4 langoustines
    • 500g of mussel meats, clam meats, squid and prawns
    • 4 rock oysters 
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 pinch of saffron
  • 1 tsp paprika
  • 400g tin of chopped tomato
  • 400g of short grain paella rice
  • 1.2 ltr fish stock
  • 1 tbsp of parsley


To begin, heat a paella dish over a medium heat and add 1 tbsp of oil. Sweat down the onions with the minced garlic until softened. Once browned, add the saffron, paprika and chopped tomatoes.

Cook until the pan is almost dry, then add the rice and give it a really good stir to coat in the tomato.

Bring the fish stock to the boil and add ¾ to the rice. Stir and allow to boil rapidly for 5 minutes before turning the heat down to a gentle simmer.

Cook without stirring (this is very important for a paella) for around 15 minutes, then add the seafood mix and place the langoustines, cover and cook for a further 5 minutes

Clean the oyster shells but leave them whole. Add the mussels and oysters cook for another 3 to 5 minutes until the rice is cooked along with the seafood. 

If the paella begins to look dry, top it up with the remaining shellfish stock.

Once cooked, remove the oysters and discard the top shell, the shell should be loose, but if not use an oyster knife to pop open and place back on the paella. The juice from the oysters will season the paella, bringing a fresh salty flavour and omitting the need to add salt.

Top with parsley and a squeeze of lemon and serve.


June 15, 2020 — Katie Bond