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Recipe: Seafood paella you’ve been dying to try

Explore flavours from around the globe with Edgar Do Nascimentos’ recipe for a seafood paella and bring the Mediterranean into your kitchen


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Seafood lovers of Mzansi, you are in for a treat as Angolan-born cook Edgar Do Nascimentos shares his recipe for a fishy, seafood paella.

This global classic found its roots on the east coast of Spain and its popularity has seen different variations of the recipe shared across the globe.

While not a traditional recipe, Do Nascimentos’ seafood paella recipe is packed with delicious flavours and is a guaranteed showstopper!

READ: Culinary hobby becomes fruitful business for Angolan cook


500g prawns

250g calamari or squid heads

250g mussels

1 onion finely chopped

4 garlic cloves crushed

400g chopped tomatoes

1 tsp smoked paprika

2 cups short grain rice

4 cups chicken or fish stock

2 tsp salt

1 tsp pepper

lemon wedges for serving

chopped parsley for serving


  1. Peel and devein the prawns.
  2. Pat the prawns and calamari dry with paper towels.
  3. Place a large, deep pan over high heat. Drizzle the calamari and shrimp with olive oil and season with salt then sear in the hot pan until a colour develops but the seafood is not cooked fully yet.
  4. Remove the seafood from the pan and set aside. 
  5. In the same pan, add olive oil and cook the onion and garlic until translucent and fragrant.
  6. Add the tomatoes and cook for a few minutes until most of the liquid has evaporated.
  7. Pour in the rice and smoked paprika and stir to combine. Season with salt and pepper.
  8. Pour in the stock then reduce the heat, cover partially and simmer for 7-10 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
  9. Tuck in the seafood, while also trying not to disturb the bottom layer of rice. This is where the socarrat (crispy, crunchy rice layer) will develop.
  10. Cover again then cook for another 5-7 minutes until the seafood and rice are fully cooked. 
  11. Season to taste and serve with lemon wedges and chopped parsley. Enjoy!

READ: Culinary hobby becomes fruitful business for Angolan cook

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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.

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