Prawn & mussel paella

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  • 6 threads saffron
  • ½ tsp sweet or smoked paprika
  • 1 tsp olive oil
  • ½ brown onion, finely chopped
  • 1 garlic clove, crushed
  • 250g can diced tomatoes
  • 1 tsp raw sugar
  • 1 cup brown rice, cooked
  • 100ml salt-reduced chicken stock
  • 8 king prawns, peeled with tails intact
  • 10 black mussels
  • 1 tsp dried thyme leaves
  • Freshly ground black pepper
  • 1 lemon, cut into wedges
  • Salad leaves, to serve


Prawn & mussel paella

serves 2

Place the saffron and paprika in a cup, cover with ¼ cup of boiling water and set aside to dissolve.

Heat the oil in a large heavy-based frying pan over medium heat. Add the onion and garlic and cook for 2 minutes. Add the tomatoes and sugar and cook for a further 2 minutes. Add the rice, stock and saffron liquid and stir well to combine. Simmer, uncovered, for 3 minutes.

Add the prawns, mussels and thyme to the rice mixture. Cover the pan with a lid or foil and cook for 5 minutes or until the mussels have opened and the prawns have changed colour and are cooked. Discard any mussels that haven’t opened after 5 minutes.

Season the paella with pepper and divide between two plates. Serve with the lemon wedges and green salad.

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