Name: Summer Seafood Paella with Prawns and Mussels
Prep time: 15 min
Cook time: 40 min
Yield: 6 people
Cuisine: Spanish
Ingredients: 3 tbsp The Good Oil Extra Virgin Rapeseed Oil; 400 g chicken thigh fillets (skinless) roughly chopped; 1 onion finely chopped; 3 cloves of garlic crushed; 2 capsicum roughly chopped (use different colours); 1 × 400g can of chopped tomatoes; 2 tsp smoked paprika; 1 tsp ground turmeric; 1 tsp dried thyme; 2 C paella rice (calasparra, arborio or a medium grain rice); 5 C vegetable stock; 150 g calamari rings; 250 g raw prawn cutlets thawed; 12 mussels (in the shell) scrubbed and beards removed; 1 C frozen peas; ⅓ C aioli; 1 handful fresh parsley chopped; 1 lemon sliced into wedges

Difficulty

Easy

Serves

6 people

Cooking time

55 minutes

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How To Make Summer Seafood Paella with Prawns and Mussels

Dive into summer with our vibrant Seafood Paella! Packed with succulent prawns, tender calamari, and plump mussels, this dish offers a fresh and vibrant summertime meal for the whole family.

Ingredients

3 tbsp The Good Oil Extra Virgin Rapeseed Oil
400 g chicken thigh fillets (skinless) roughly chopped
1 onion finely chopped
3 cloves of garlic crushed
2 capsicum roughly chopped (use different colours)
1 × 400g can of chopped tomatoes
2 tsp smoked paprika
1 tsp ground turmeric
1 tsp dried thyme
2 C paella rice (calasparra, arborio or a medium grain rice)
5 C vegetable stock
150 g calamari rings
250 g raw prawn cutlets thawed
12 mussels (in the shell) scrubbed and beards removed
1 C frozen peas
⅓ C aioli
1 handful fresh parsley chopped
1 lemon sliced into wedges

Method

Heat the oil in a large paella pan or a very wide frying pan over medium heat. Add the chicken, onion and garlic, cook for 5-7 minutes until the chicken has coloured and the onion softened.
Stir in the capsicum and tomatoes. Cook for another 2-3 minutes.
Add smoked paprika, turmeric and thyme. Add the rice and cook for 2-3 minutes, stirring to coat the rice in the spices.
Pour in the stock and season with salt and black pepper (packaged stock may be salty enough). Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 15 minutes or until the rice is almost cooked. Stir occasionally.
Add the calamari, prawns and mussels to the pan along with the peas. Cover and cook for a further 5-7 minutes until the prawns are pink, the mussels have opened and the calamari tender.
Add dollops of aioli, nestle in lemon wedges and sprinkle with parsley.
Serve straight from the pan.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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