Seafood Paella

PAIR WITH Olive Brook Le GeminusSeafood Paella 2010 is a Bordeaux style wine made from sauvignon blanc and semillon

Seafood Paella

Serves: 4
Cooking Time: 30 mins



  • 500ml (2 cups) chicken stock (we used a SPAR Chicken Stock Cube)
  • 2,5ml (½ tsp) saffron threads
  • 15ml (1 tbsp) SPAR Italian Extra
  • Virgin Olive Oil
  • 200g SPAR Mini Pork Sausages, defrosted and sliced
  • 1 SPAR Freshline Onion, peeled
  • and chopped
  • 2 SPAR Freshline Garlic Cloves, peeled and finely chopped
  • 1 SPAR Freshline Red
  • Pepper, chopped
  • 200g SPAR Long Grain
  • Parboiled Rice
  • 125ml (½ cup) Olive Brook Sauvignon Blanc Sur Lie
  • 1 x 410g SPAR Whole
  • Peeled Tomatoes
  • 10ml (2 tsp) smoked paprika
  • 800g SPAR Seafood Mix
  • 454g SPAR Black Mussels
  • 150g SPAR Frozen Garden Peas
  • handful chopped parsley,
  • to garnish
  • 2 quartered lemons, to squeeze



Combine the chicken stock and saffron threads in a small saucepan over medium-high heat. Bring to a boil. Remove from heat and set aside to infuse.


Heat the olive oil in a large, shallow frying pan over medium-high heat. Fry the pork sausages, 5 – 7 minutes or until golden brown. Remove from the pan with a slotted spoon and set aside.


Add the onion, garlic and red pepper, and fry, 5 minutes or until softened.


Add the long grain parboiled rice and stir, 1 minute. Add the Olive Brook Sauvignon Blanc Sur Lie and cook, 2 minutes. Add the whole peeled tomatoes, smoked paprika and saffron-infused chicken stock. Squash the tomatoes with a fork, breaking them up quite finely. Bring to a boil, lower the heat and simmer, 20 – 25 minutes or until the rice is just tender.


Return the sausages to the pan with the seafood mix, black mussels and baby peas. Stir to combine, and simmer for another 5 – 7 minutes or until the seafood is heated through. Serve the paella with fresh parsley and lemon wedges for squeezing.

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