• 1 ½ cups chicken stock
  • 2 rashers bacon, thickly sliced
  • 1 small onion, peeled and finely diced
  • 1 tsp smoked paprika
  • 1 cup medium grain rice
  • 400 g can Wattie’s Tomatoes with Basil
  • 1 cup Wattie’s frozen Baby Peas
  • 200 g raw prawn meat, thawed
  • 150 g calamari, thawed
  • 8 mussels in the shell, cleaned and beard removed
  1. Heat the stock until near boiling. Set aside. Heat a dash of oil in a large lidded frying pan. Add bacon and cook until crispy. Remove from heat.
  2. Add onion and cook until it begins to soften. Return bacon to the pan. Stir in smoked paprika and rice.
  3. Pour over hot stock. Stir. Cover and simmer gently for 20 minutes, stirring half way through cooking.
  4. Stir in Wattie’s Tomatoes with Basil and Wattie’s frozen Baby Peas. Add seafood. Cover and continue cooking for a further 10 minutes. Remove the lid and continue cooking another 5 minutes or until mussels have opened and seafood is cooked, and sauce is absorbed into the rice.
  5. Stand for 5 minutes before serving (discard any mussels that have not opened). Season with freshly ground black pepper to taste.

Top Tips

Use any of your favourite fish and shellfish varieties, or replace with chicken - add the chicken with onion to ensure it cooks.

Made With

Basil Tomatoes

Ripened on the vine under the Hawke’s Bay sun, Wattie’s Tomatoes with Basil are blended with a delicious tomato purée.

Rate and Review

5 Ratings

Reviews (5)

Elizabeth Martin's Review | Rating

This is NOT paella. Where's the saffron? Green veg doesn't go in seafood paella, and the chick on the ad butchered her pronunciation of the name of the dish.

Come on, just call it "Seafood Tomato Rice."

hayda nathan's Review | Rating

well then how do you make a seafood paella whats the ingredients i,ve always wanted to try a seafood paella since your the expert on this recipe @elizabeth martin i,d really like to know thanks

Dinithi Chandrasekera's Rating
topea's Rating
Carl's Review | Rating

The word “paella” comes from the Arab word “baqiyah”, which means “leftovers", paella was originally leftovers from Moorish royal banquets, the servants would put together and cook over a wood fire. In Spain today dependant on which region you are from it can be made with rice, chicken, fish, shellfish, eel, rabbit, squid, artichokes, snails, beans, peppers, or any other variety of vegetables, so there really is no right or wrong way, so lets not get too pedantic!

I personally think this recipe is a great simple full proof way to enjoy paella,