Woodfired Seafood Paella
A rich and aromatic seafood paella, infused with the smoky depth of open fire cooking and the briny richness of homemade prawn stock. Featuring a medley of prawns, mussels, scallops, and squid, this dish is layered with saffron, paprika, and slow-simmered tomato sauce to create a beautifully textured and flavorful meal.
This paella is naturally rich in high-quality protein and essential minerals like zinc, iodine, and selenium from the seafood, supporting immune function and thyroid health. The saffron and paprika provide antioxidants that aid in reducing inflammation.
Enjoy 10% off the Organic Arborio Rice and Organics Tomato Sauce used in this recipe at GoodnessMe, using code MINDFUL10.
Makes 1 Large Cast Iron Skillet - Serving 6 People
Woodfired Seafood Paella
Ingredients:
3 tbsp olive oil
1 onion, finely diced
3 garlic cloves, minced
1 red capsicum, diced
1 ½ cups Ceres Organic Arborio Rice
1 tsp paprika
A pinch of saffron threads, bloomed in 2 tbsp warm water
4 cups homemade prawn head stock, warmed (feel free to use store-bought seafood stock)
200g prawns, peeled and deveined (keep tails on for presentation)
200g mussels, cleaned and de-bearded
150g scallops
150g squid, cleaned and sliced into rings
½ cup peas
Celtic sea salt, to taste
Lemon wedges, to serve
Method
Build a steady fire with glowing embers to ensure even heat. Place the cast iron pan over the fire, allowing it to preheat.
Pour olive oil into the hot pan and add the diced onion. Sauté until soft and translucent.
Stir in the garlic and red capsicum, cooking until fragrant.
Stir in the tomato sauce and cook for a few minutes until it thickens slightly.
Add the paprika and sea salt, stirring well.
Once the sauce has thickened, add the saffron and warm prawn head stock.
Stir well and bring to a simmer.
Add the rice, stirring briefly to distribute it evenly, then let it cook undisturbed for 15-20 minutes, allowing the rice to absorb the broth.
Once the rice has absorbed most of the liquid, gently nestle the prawns, mussels, scallops, and squid into the rice. Scatter the peas over the top.
Allow the seafood cook for about 5-7 minutes, until the mussels open and the prawns turn pink.
Remove the pan from the fire and let the paella rest for 5 minutes.
Garnish with lemon wedges and serve straight from the pan.
Homemade Prawn Head Stock (Optional)
Ingredients:
10-12 prawn heads
1 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, smashed
1 tsp paprika
1 small tomato, chopped
1.5L water
Celtic sea salt, to taste
Method:
Heat olive oil in a large pot over medium heat.
Add prawn heads and cook until fragrant and slightly caramelised (about 5 minutes).
Add onion, garlic, paprika, and chopped tomato. Stir for another 2 minutes.
Pour in water and bring to a gentle boil. Reduce heat and let simmer uncovered for 30-40 minutes.
Strain the stock through a fine-mesh sieve, pressing on the solids to extract maximum flavour.
Season lightly with sea salt, then set aside and keep warm for the paella.
