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Amity seafood paella

Seafood paella

A quick paella recipe using fish and shellfish

Course Main
Cuisine Spanish
Keyword Paella, rice, seafood
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Fiona Maclean


  • Olive oil
  • 1 large onion chopped
  • 1 Romano pepper deseeded and sliced
  • 3 cloves garlic chopped
  • 150 grams very thin green beans
  • 2 cups Calasparra rice
  • 2 sachets paella spice mix I used Antonio Sotos from Brindisa
  • 1.750 litres stock fish stock preferably
  • 8 langoustine tails
  • 8 scallops
  • 200 grams monkfish tail cut into large chunks
  • 1 -2 lemons cut into quarters


  1. Heat a thin film of oil in the pan and sear the monkfish fillets for a couple of minutes of each side. Remove and set aside.

  2. Add another thin film of oil to the pan and sear the scallops for 2 minutes on each side. remove and set aside.

  3. Add another film of oil to the pan and saute the onion and peppers for 5 minutes.

  4. Add chopped garlic to the pan and cook for another 2 minutes.

  5. Add the sachets of spices to the pan and stir well to coat the vegetables.

  6. Add the rice and stir well to ensure that all the grains of rice are well coated with the spice mixture.

  7. Add the stock which you have brought to a gentle boil.

  8. Scatter the green beans on top.

  9. Leave to cook on a medium heat for 15 - 20 minutes. Check the rice after 15 minutes - you want it to have a bite and not overcook.

  10. Add the langoustines and cook for a further 5 - 7 minutes.

  11. Now add the monkfish and the scallops and cook for a further 3 - 5 minutes.

  12. Serve straight away in the pan and add the lemon wedges.