Seafood Paella Recipe For 20

This was my first attempt at a big paella. I was very nervous that I wouldn’t get the quantities right but after a lot of reading, I figured that as long as I got the stock to rice ratio correct then all the rest is details. I made this in a 65cm paella pan on a special 3 ring paella burner, but I only used the inner two rings for this size pan.


6 cups rice
12 cups stock (3 litres)
1 kg mussels
1kg white fish fillets
4 squid tubes (sliced into rings)
1/2 kg green prawns, peeled and deveined
2 tablespoons smoked Spanish paprika
12 strands saffron (gently toasted in a small pan then soaked with a bit of the stock)
2 large red capsicum
2 brown onion diced
1/2 bulb garlic diced
2 cup sliced green beans
250gms cherry tomatoes halved.



  1. Fry onion, garlic, squid and paprika in olive oil in the paella pan until onion softens.
  2. add rice and stir to ensure it’s all coated in oil (add more oil if need be)
  3. add stock  and saffron to pan, then stir in white fish and capsicum. Give it a good stir to distribute the ingredients evenly.
  4. Do not stir from this point on.
  5. As the rice starts to cook and come to the surface of the stock, sprinkle the green beans over the top, then spread the prawns around, followed by the tomatoes. Be as decorative as you want, it will impress your guests.
  6. As the rice starts to firm in the pan, poke the mussels into the rice pointy end down.
  7. Generally the paella is cooked when all the stock is absorbed, but it’s good to check a small sample. Cover with a clean cloth and let it stand for ten minutes before serving.


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One Comment

  1. Rodrigo Gonzales January 4, 2015

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