• 1 onion
  • 2 garlic cloves
  • 400g canned chopped tomatoes
  • 3 tbsp olive oil
  • 200g prawns
  • 200g squid
  • 1 1/2 cups arborio rice
  • 4 cups fish stock
  • OR 4 cups chicken stock
  • 1 tsp saffron (OK to leave out if you don’t have any)
  • 2 tsp paprika
  • 200g firm fish fillets (See notes for Chicken Paella or vegetarian/vegan adaptation)
  • 100g mussels (OR 12 fresh mussels)
  • 1/2 cup peas
  • 1 lemon
  • salt
  • pepper
  • steamed greens


  • Prep Ingredients: Finely chop the onion, crush the garlic and slice the lemon into wedges. Set aside.
  • Peel and devein the prawns. Remove the shell from the mussels. Dice the fish fillets and squid.
  • To a hot frypan, add a good drizzle of olive oil and fry the onion until translucent. Next, add garlic and stir-fry for a couple of minutes. Add the can of tomatoes plus ½ can of water and simmer over a medium low heat until the tomato mix reduces into a thick pulp (this can be done in advance).
  • In a large pot over medium to high heat, add ½ the olive oil. Once hot, add the squid and prawns and pan fry briefly to start the cooking process. Remove and set aside in a bowl.
  • Next, heat the remaining oil over medium to high heat. Add rice and stir through the oil to coat.
  • Add the stock, saffron, tomato mix and paprika to the rice and bring to the boil. Add prawns and squid and stir through. Shake pan to spread mixture evenly over the pan – do not stir again.
  • Let rice settle to a simmer over medium-low heat and poke the fish and mussels over the top of the paella.
  • Cook, uncovered and without stirring for 20-30mins or until stock is absorbed and rice tender. Add extra water if needed.
  • Sprinkle with peas for the last ~10mins of cooking.
  • For the last 5mins, turn the heat up to high and cook a beautiful crispy crust onto the bottom of the pan.
  • Cover with a tea towel and let stand for 5mins. Season with pepper.
  • Serve with a side of steamed green veggies and slices of lemon.

^ Alternatively, purchase 600g of Marinara mix and separate calamari/prawns and fish/mussels.

To make Chicken Paella:
Replace the fish with 600g of chicken thighs

FODMAP adaptable:
Omit onion and garlic from the recipe and use infused olive oil as an alternative.
Omit peas from the recipe.
Keep chopped tomatoes to 1/2 cup per serve.
Keep rice to 1 cup per serve.

Vegetarian & Vegan adaptable:
Swap seafood for vegan substitute (e.g vegan sausage) and extra vegetables.
Use vegetable stock.