Seafood paella

With tuna, prawns and scallops

Enjoy a taste of the Mediterranean

 Ingredients (serves 4)

  • 100g fresh tuna, diced 
  • 8 raw prawns, peeled and
  • de-veined
  • 8 raw scallops
  • ½ cup red onion, finely chopped
  • 2 tbs garlic, crushed
  • 1 celery stick, chopped
  • 1 tbs olive oil
  • 1 cup paella, arborio or long
  • grain rice
  • ½ cup cooking sherry or
  • white wine
  • 1L vegetable or fish stock
  • 8 mussels, cleaned
  • 1 cup frozen peas
  • 2 tbs flat leaf parsley, chopped
  • 1 lemon, juiced 


Heat some spray oil in a saucepan on medium heat. Add the tuna, prawns and scallops and cook for 30 seconds on each side and set aside. 

Place the onion, garlic and celery in the same saucepan on medium heat with the olive oil and cook for one minute or until the onion is softened. Add the rice and coat with ingredients for one minute, then add the sherry. In a separate saucepan, bring the stock to a simmer. Pour a small ladle of stock over the rice and stir constantly. 

Keep adding a small amount of stock to the rice while stirring until the rice is cooked. 

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Energy: 1685kj; Protein: 29.2g; Carbs: 46.8g; Fat: 7.6g; Fibre: 3.1g; GI med


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