Brown Rice Seafood Paella 西班牙海鲜糙米饭

Nothing says festive celebrations as deliciously as our colourful flavour-packed Seafood Paella recipe bursting with squid, mussels, shrimp and lap cheong which adds a Chinese touch to this Spanish dish along with the chewy texture of Heavenly Brown Rice.

Servings 5
Cooking Time 1 Hour 10 Minutes
Skill Level Medium
  • 1.5 cups of Heavenly Brown Rice
  • 2 tomatoes, diced without seeds
  • 1 red bell pepper, diced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 lap cheong (Chinese sausage), sliced
  • 1 tbsp of oil
  • 2 medium-sized squid, sliced into rings
  • 8 mussels
  • 70g of edamame beans
  • 2 tsp of sweet paprika
  • Lemon slices (garnish)
  • Chopped parsley (garnish)
  • 8 prawns
  • 2 tsp of oil
  • 3.5 cups chicken broth
  • ½ tsp saffron
  1. Heat up 2 tsp of oil in a pot and add in the prawn shells. Sauté until the shells turn orange-pink.
  2. Add in the chicken broth and boil for 20 minutes.
  3. Turn off the heat and remove the prawn shells. Add the saffron and let it steep.
  4. Heat 2 tbsp of oil in a pan, add the chopped onions, minced garlic and sliced lap cheong. Sauté until the onions turn translucent.
  5. Add in 1.5 cups of Heavenly Brown Rice. Stir to coat.
  6. Add the diced tomatoes, diced red bell peppers, edamame beans, sweet paprika and white wine. Toss to mix and cook until the wine has been absorbed.
  7. Pour in the prawn stock and cook for 20 minutes.
  8. Assemble the prawns, squid and mussels. Cover and let it cook for 10 more minutes.
  9. Garnish with lemon slices and chopped parsley.
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