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Skillet Seafood Paella

Serves 4-6


  • 2 cups aborio rice
  • 4 cups seafood stock
  • 2 fish fillets about 500g cut into chunks (I used Alaskan Pollock)
  • 12-16 bay scallops
  • 15-20 prawns head & shells removed for stock (I used a mix of prawns and crayfish)
  • 150 g French beans cut into 2 inch length
  • 1 tsp + 1/2 tsp paprika
  • Pinch of saffron
  • 1 can chopped tomatoes 411g
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 3 tbsp butter
  • Salt and pepper to taste
  • Lime wedges to serve
  • Chopped cilantro to garnish

Seafood stock

  • 4.5 cups water
  • Head and shells of prawn/crayfish
  • Ends of onions and garlic optional
  • Salt to taste


Seafood stock

  • Place all the ingredients into a pot and simmer until reduced to 4 cups stock.


  • Season both sides of fish fillets with salt, pepper, and 1/2 tsp paprika.
  • Set aside for use later.
  • Melt 3 tbsp butter in skillet.
  • Sauté onion and garlic until soft and translucent.
  • Add rice, paprika, and saffron, then sauté for 2 minutes.
  • Pour in diced tomatoes and French beans.
  • Add in stock, stir, and bring to boil.
  • Season with salt and pepper, then lower heat to a low simmer.
  • Cover and cook on low heat for 20 minutes.
  • Uncover, spread prawns, bay scallops, and fish fillets on top of the rice, pressing it down slightly.
  • Cover and cook for 10-15 minutes, or until seafood is cooked through.
  • Serve with lime wedges and garnish with chopped cilantro.


You can replace seafood stock with ready made chicken stock.