Authentic South African Seafood Paella

If you ask me, paella is one of those dishes that just brings people together.

This South African twist on the classic Spanish rice dish combines the best of both worlds – traditional paella cooking methods with local seafood and spices. Fresh fish and shellfish come together with perfectly cooked rice that soaks up all those good flavors from the sea.

The dish gets its character from a mix of Cape Malay spices, which add warmth without overwhelming the seafood. Each spoonful delivers tender pieces of fish, plump shrimp, and rice that’s just the right amount of crispy on the bottom.

It’s the kind of meal that works for both casual family dinners and when you want to impress friends around the table.

What Kind of Rice Should I Use?

For paella, medium or short-grain rice is your best friend since it absorbs flavors well while maintaining its shape during cooking. Spanish Bomba or Calasparra rice are traditional choices, but they can be hard to find – Arborio rice (the kind used for risotto) makes a great substitute and is usually available in most grocery stores. Regular medium-grain rice will work too, though try to avoid long-grain varieties like basmati or jasmine since they don’t absorb liquid the same way and can become too fluffy. Just remember not to rinse your rice before cooking, as the extra starch helps create that slightly creamy texture that makes paella so good.

Options for Substitutions

This paella recipe is pretty adaptable – here’s what you can switch up if needed:

• Rice: While traditional Spanish paella rice is best, you can use other medium-grain rice varieties. Arborio (risotto rice) works well too. Avoid long-grain rice as it won’t give you the right texture.
• Seafood: Feel free to mix up the seafood based on what’s available. You can use calamari, scallops, or different types of fish. Just keep the total amount of seafood similar. If using fresh seafood instead of frozen, add it a bit later in the cooking process.
• Bell peppers: Any color bell pepper works fine here – green, orange, or even a mix. You can also throw in some chopped celery if you’re short on peppers.
• Broth: Fish broth is traditional, but chicken broth works great too. You can even use vegetable broth plus a splash of clam juice for extra seafood flavor.
• Chorizo: Since it’s optional, you can skip it or replace it with bacon or andouille sausage. For a meat-free version, just leave it out.
• Peas: Not a fan of peas? Try green beans, corn, or leave them out completely. If using fresh instead of frozen, cook them separately first.

Watch Out for These Mistakes While Cooking

The biggest mistake when making paella is stirring the rice too frequently – unlike risotto, paella should be left undisturbed once the liquid is added, allowing that prized crispy bottom layer (called socarrat) to form. Another common error is overcrowding the pan with seafood, which can lead to uneven cooking and rubbery results – instead, add the seafood in stages, starting with the fish, then prawns, and finally the quick-cooking mussels. The timing of your liquid-to-rice ratio is crucial too – adding all the broth at once can make the rice mushy, so start with 3/4 of the liquid and add more only if needed while keeping the heat consistent throughout cooking. For the best flavor development, make sure to properly sear the chorizo and vegetables before adding the rice, as this creates a flavor base that will infuse the entire dish.

What to Serve With Seafood Paella?

Since paella is already packed with protein, veggies, and rice, it really can be a meal all on its own! I like to serve it with some crusty bread on the side to soak up all that flavorful broth – a warm baguette or ciabatta works perfectly here. A simple green salad dressed with lemon vinaigrette makes a nice light side that won’t overshadow the paella’s amazing flavors. For drinks, you can’t go wrong with a crisp white wine like Albariño or Sauvignon Blanc, or even some chilled sangria if you’re feeding a crowd.

Storage Instructions

Keep Fresh: This seafood paella is best enjoyed fresh, but if you have leftovers, place them in an airtight container and keep in the fridge for up to 2 days. The rice might absorb more liquid during storage, but that’s totally normal – it’ll still taste good!

Not Recommended for Freezing: I don’t recommend freezing this paella since seafood can get rubbery when frozen and reheated, and the rice texture might become a bit mushy. It’s better to make just what you need for a meal or two.

Warm Up: To enjoy your leftover paella, gently heat it in a pan over medium-low heat with a splash of broth or water to help bring back some moisture. You can also use the microwave – just heat in short intervals, stirring occasionally. Keep in mind that seafood can get a bit tough if reheated too much.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 130-150 g
• Fat: 60-70 g
• Carbohydrates: 210-230 g

Ingredients

• 3 tablespoons oil
• 1 large onion, diced
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 chorizo sausage, sliced into rings (optional)
• 3 garlic cloves
• 2 cups rice
• 1 liter fish or chicken broth
• 2 tomatoes, peeled, seeds removed, and diced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• Salt and pepper to taste
• 600 g shell-on prawns, defrosted and deveined
• 450 g mussels, defrosted
• 500 g white fish, defrosted, cut into large pieces
• 1 cup peas, frozen
• 3 tablespoons parsley, chopped for garnish

Step 1: Sauté Vegetables and Chorizo

Begin by heating a paella pan or large frying pan over medium heat and add the Excella oil.

Once the oil is hot, sauté the chopped onion and peppers until the onion becomes translucent.

If you are using chorizo sausage and minced garlic, add them to the pan and sauté for an additional minute to release their flavors.

Step 2: Toast the Rice

Add the Excella rice to the pan, making sure to stir often.

Cook for 4 to 5 minutes until the rice grains are coated with oil and lightly toasted.

This step adds a wonderful nutty flavor to the paella base.

Step 3: Add Stock and Seasonings

Stir in the fish or chicken stock, diced tomatoes, smoked paprika, and turmeric.

Reduce the heat to medium-low and let the mixture cook uncovered.

Allow it to simmer for about 15 minutes, or until most of the stock is absorbed, enhancing the flavors.

Taste the mixture and season with salt and pepper as needed.

Step 4: Cook Seafood and Peas

Add the prawns, mussels, white fish, and frozen peas to the rice mixture.

Cover the pan with a fitted lid or tin foil to trap the steam and continue cooking for another 10 minutes.

Make sure the fish is cooked through and the prawns have turned an appealing orange-pink color.

Step 5: Final Touches and Serve

Once the seafood is fully cooked, remove the cover and sprinkle the dish with freshly chopped parsley for a burst of color and freshness.

Serve the paella hot, straight from the pan, and enjoy this flavorful and satisfying meal.