Broadbean and Seafood Paella

A traditional Spanish paella, making the most of the spring-time produce



1 hot chorizo sausage sliced on the diagonal

1 red onion, finely chopped

3 cloves garlic, finely chopped

1 green capsicum, finely chopped

2 teaspoons rosemary, finely chopped

1 tin chopped tomatoes

1⁄2 cup dry white wine or dry Spanish sherry

400g bomba rice

1 litre fish stock

1 pinch saffron

500g firm white fish cut into pieces

500g mussels

1 cup of broad beans cooked and double podded

Parsley and lemon wedges for garnish


  • In a paella pan (or wide sauté pan), heat oil. Add chorizo and sauté until caramelised, remove and set aside.
  • Add onion to the pan, and sauté until it has become translucent. Then add garlic, capsicum and rosemary and sauté for a further 5 minutes.
  • Add wine or sherry to deglaze pan and then add tomatoes and simmer for 10 minutes or until sofrito has thickened.
  • In a separate saucepan add stock and saffron and bring to the boil.
  • Add rice to the paella pan and coat in the sofrito for a few minutes and then add the stock and simmer for 10 minutes.
  • Gently push mussels and fish into the rice and scatter broad beans and reserved chorizo.
  • Simmer for a further 15-20 minutes. By this time the rice should be almost cooked and a crust (the socarrat) should be forming at the bottom of the pan.
  • Turn off the heat and cover the paella pan with couple of damp tea towels and allow the paella to rest for 10 minutes.
  • Serve with parsley and lemon wedges.