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Seafood Paella

Rick SteinThis is one of Rick Stein's recipes which we have kindly had permission to reproduce which should whet your appetite for more.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If you would like to know more about his books and how to order them have a look at our Bookstore which will also link you to Amazon for further details.


1 x 450 g (1 lb) cooked lobster
1.2 litres (2 pints) chicken stock
2 bay leaves
1 large leek, cleaned and sliced
12 mussels, cleaned
75 ml (3 fl oz) extra virgin olive oil
450 g (1 lb) monkfish fillet, cut into 1 cm (1/2 inch) thick slices
175 g (6oz) chicken breast fillet, cut into thin strips
100 g (4 oz) small prepared squid
1 medium onion, finely chopped
8 cloves garlic, 4 finely chopped and 4 cut into quarters
1 red pepper, seeded and thinly sliced
450 g (1lb) Arborio or Valencia rice
1/2 teaspoon saffron strands
6 cooked Mediterranean prawns (crevettes)


  • Pull the claws and legs off the lobster and then detach the head from the tail. Cut the tail through the shell into pieces at each section and the claws into 3 and set aside.
  • Put the lobster head and legs into a pan with the chicken stock, bay leaves, and the green part of the leek. Bring to the boil, then leave to simmer for about 20 minutes. Strain through a sieve into a clean pan. You will need 900 ml (1 1/2 pints) so either boil to reduce or make up with water to the required amount. Set aside.
  • Put the mussels into a pan with a splash of the stock. Cover and cook over a high heat for 3-4 minutes until they have all opened. Tip into a colander set over a bowl to collect the liquor. Pour all but the last tablespoon of the liquor back into the stock. Cover the mussel and set aside.
  • Heat the oil in a large, deep 30 cm (12 inch) frying pan. Add the monkfish and fry for 3 minutes, turning it over after 2 minutes. Transfer to a plate and set aside. Add the chicken (and a little more oil if necessary) and fry for 2-3 minutes until lightly browned. Set aside with the monkfish. Add the squid and stir-fry for 2-3 minutes, until lightly browned. Set aside with the monkfish and chicken.
  • Add the onion, all the garlic, the rest of the leek and the red pepper to the pan and fry for 4 - 5 minutes, until soft and lightly browned.
  • Add the rice to the pan and stir until all the grains are well coated with the oil. Add the saffron and stock and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes.
  • Uncover the rice and lay the pieces of lobster, monkfish, chicken, squid, mussels and prawns on top. Cover and cook gently for a further 5 minutes. Remove from the heat and leave for a further 5 minutes. Then uncover and gently fork the seafood and the rice together before serving.

Serves 6

To visit Rick Stein's website which features regular new recipes - click here