Seafood Paella

  • Prep Time
    20 minutes
  • Cook Time
    40 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 3 tablespoon olive oil
  • 2 small red capsicum, seeds removed, 1cut in half, 1 finely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon salt
  • 2 large tomatoes, finely chopped
  • 250g squid, diced
  • 350g paella rice
  • 500ml chicken stock
  • 3 teaspoon spanish smoked paprika
  • 10-12 saffron threads
  • 6 large green prawns
  • 2 blue swimmer crabs, halved
  • 10 mussels
  • 12 pippies
  • 125g peas
  • 3 tablespoons flat-leaf parsley, chopped


Step 1
Set-up your Q for direct cooking. Place the casserole dish (without lid) in the centre of the Q and add the oil. Pre-heat on high for ten minutes.

Step 2
Once the Q is pre-heated, leave the heat setting on high. Place the half capsicum on the grill and cook for 6-8 minutes turning once. While the capsicum is grilling add the onion, garlic, tomato, chopped capsicum, squid and rice to the casserole dish. Cook for 5 minutes, stirring occasionally. Once the capsicum is grilled remove it from the Q and place in a bowl. Cover the bowl with cling wrap and set aside.

Step 3
Add the stock, paprika and saffron to the casserole and stir through. Cook for 12-15 minutes on high, until the stock has reduced and the rice grains have swollen (do not stir).

Step 4
While the paella is cooking, peel the skin off the capsicum, tear the flesh into thin strips and set aside.

Step 5
Push the prawns, mussels and pippies partially into the rice and cook for 5 minutes.

Step 6
Scatter with the peas, strips of roasted capsicum and parsley and cook for a further 5 minutes.