Poh's rice kitchen

Poh's Seafood Paella

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I couldn't think of a more tasty, convivial dish than a Spanish paella. Packed full of flavour and colour and brilliant for those times when you're needing to feed the masses!

Riviana Arborio Rice

Riviana Arborio Rice

Arborio rice is a short, round grain with a pearly exterior. It retains more of its natural starch, allowing the rice to absorb a lot of liquid and flavour during cooking. Arborio is Italy's favourite rice for risotto's and is also ideal for other Mediterranean dishes such as paellas, and stuffed vegetables. For perfect results that retain the creaminess of the grain, it is important not to rinse the rice prior to cooking.

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup SunRice Arborio Rice

  • 3 tbsp Olive Oil

  • 2 Bay Leaves

  • 10 sprig Thyme

  • ¾ Medium Carrot

  • ¾ stick Celery

  • 1 Medium Brown Onion (peeled)

  • 2¼ clove Garlic (peeled, finely chopped)

  • 2 tsp Smoked Paprika

  • 1 Red Capsicum

  • 100 g Stringless Beans

  • cup Frozen Peas

  • 750 ml Chicken Stock

  • 15 Saffron Threads (pounded roughly in mortar and pestle)

  • 100 ml White Wine

  • 200 ml Tinned Crushed Tomatoes or Passata

  • 100 g Squid Rings or Baby Octopus

  • 12 Prawns

  • 1 Lemon or Limes (cut into wedges)









Photo of Poh's Seafood Paella


  • To make paella, begin by preparing the sofritto: combine the carrot, celery, onion and garlic in a food processor and chop finely.

  • Combine the olive oil, bay leaves and thyme in the paella pan and bring to a medium heat. When the edges of the olive oil becomes fragrant, add the sofritto and cook until it is soft and fragrant. Add the paprika and all the vegetables and stir until combined. Add all the liquids, stir, then season, but take into account the salt content that’s already in the seafood.

  • Pour the rice in and stir to distribute it evenly through the surface of the pan. After this, do not stir again! Allow the rice to bubble on a medium heat for about 5 minutes, then press each piece of seafood gently into the rice. Note: Special Equipment 30cm paella pan or stainless steel frypan (non-stick is not suitable).

  • When the liquid has reduced by half, turn the heat to the lowest setting and cook until rice is tender (about 10 minutes) and the bottom has a crust (called the soccarat). To check, simply run a spatula across the bottom of the pan and if its seems stuck and crispy, you’re on the right track. A little bit of charring in spots is absolutely fine.

  • Serve immediately with wedges of lime or lemon, making sure you scrape up those delicious crispy bits of rice stuck to the bottom.

  • Note: If you prefer, replace the seafood with chicken and chorizo, but cook these at the beginning with the sofritto.

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