A quintessentially classic Spanish shellfish-based recipe


  • 6 cloves of garlic
  • 2 green peppers
  • saffron
  • saffron powder (or mild paprika)
  • grilled or roasted red peppers (cut into strips)
  • spanish paella rice
  • 400 g squid (cut into pieces)
  • 500 g shrimp or other shellfish
  • 1 dozen large prawns
  • 1 l fish stock
  • 1 kilo of clams or other shellfish
  • 2 dozen mussels (cooked and on the half shell)
  • 250 g peas, shelled (or tinned petits pois)
  • olive oil
  • salt
  • glass of white wine
  • little tomato puree
  • 6 lemons


  • Begin by cooking the mussels in a little water or wine - allow to cool and strain and reserve the liquid.
  • Peel and crush the garlic; de-seed the green pepper and dice finely.
  • In a paella pan, saute the garlic in some olive oil and stir constantly. After two minutes, add the green pepper and allow this to cook for 5 minutes. Keep stirring and do not allow the garlic to burn.
  • Next, add the clams and allow them to open. This will release their juices adding to the flavour.
  • Then add the saffron and stir in followed by a small pinch of saffron powder, to colour. Allow to cook for another minute and add all the peas.
  • When this has been done, add the rice (one cup per person) and stir in together with the shrimp. Stir constantly and add no more than a teaspoon of tomato puree.
  • Continue to stir the rice for a few minutes, adding fish stock a little at a time. Allow to settle in the pan, and then reduce the heat.
  • Allow this to continue to cook over a low heat adding more fish stock if necessary for around another 8 to ten minutes or until the rice is 'just so'.
  • In the meantime garnish on top with the whole prawns and strips of red pepper.
  • Serve immediately (after leaving to rest for 5 minutes) and garnish with wedges of lemon.

More by Eamonn Ó Cathain:

Find recipes by keyword:

family dinners summer mains spanish the afternoon show