By Chef Pam (The Chefwife)

by Tia

Serves 6

Cooking time: 1hr 30 mins


  • 500g prawns, peeled and deveined
  • 250g half-shell mussels, cleaned and debearded
  • 1 onion, finely chopped
  • 1 teaspoon garlic
  • 400g chopped tomato
  • salt and pepper for taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • handful peas
  • 1 cup vegetable stock
  • 2 cups rice


  1. Peel and devein the prawns and clean and debeard the mussels.
  2. Use a large, deep pan. Drizzle the prawns with olive oil and season with salt, then sear in the pan until a little colour develops on the prawns but isn’t fully cooked yet.
  3. In a medium sized pan, add the chicken broth. Bring to a simmer, add mussels and cover with a lid. Cook for 5 minutes.
  4. Remove prawns from the pan and set aside
  5. In the same pan, add olive oil and cook the onion, paprika, turmeric and garlic until translucent and fragrant.
  6. Add tomatoes and cook for few minutes until most of the liquid has evaporated.
  7. Pour in the rice and stir to combine. Season with salt and pepper.
  8. Pour in the stock and reduce the heat. Cover and allow to simmer for 10-15 minutes or until most of the liquid has been absorbed and the rice is almost cooked.
  9. Add the seafood and peas. Cover again and cook for 7-10 minutes until seafood and rice are fully cooked.
  10. Serve with lemon wedges and chopped parsley.

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