Black rice seafood paella

Prep 0 h : 0 m
Cook 1 h : 0 m


  • 4 tbsp olive oil

    1 white onion, finely chopped

    11/2 tsp smoked paprika

    1 bell pepper, thickly sliced

    2 cloves garlic, chopped

    200g black rice, rinsed

    400g canned cherry tomatoes

    500ml vegetable stock

    500ml water

    8 large prawns, peeled and deveined, tails intact

    300g firm white fish fillets, cut into cubes

    4 scallops on shell

    8 pipis

    ½ cup frozen peas

    ½ cup fresh flat-leaf parsley

    Lemon wedges, to serve


  • Heat oil in a large frying pan or paella pan over medium heat; cook onion, stirring for 3 mins or until softened. Add paprika, bell pepper, garlic and rice; cook, stirring, for 2 mins or until well combined. Add tomatoes; stock and water; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 40 mins or until most of the liquid has been absorbed and rice is tender.

    Arrange seafood and peas on rice mixture; season. Cook, covered, for 5 mins or until seafood is just cooked through. Serve paella topped with parsley and lemon wedges.