Seafood Paella | Omega

Paella (which translates into Spanish as "pan") is a Spanish rice dish that varies from person to person and region to region—in Spain and beyond. It is traditionally cooked in a large, shallow pan over an open fire, but any large oven-proof sauté pan and a regular oven will work. Depending on your choice of stock, meat, and vegetables, you can come up with your own version. While seafood paella is probably the most popular version worldwide, you can even make a completely vegan paella using vegetable stock and substantial vegetables like artichoke hearts or mushrooms. Enjoy experimenting with this recipe and coming up with your own personal paella.

Serves 4


2 cups short grain brown rice
2 1/2 cups clam juice
1 pinch saffron
1 tablespoons garlic, minced
1/2 cup Spanish onion, sliced thin
1 cup red bell pepper, sliced thin
1 pound calamari, cleaned and cut into 1/2-inch rings
1 pound mussels, cleaned
3 tablespoons extra virgin olive oil
Salt and pepper, to taste


Preheat oven to 350 degrees. In a large, oven-proof sauté pan heat oil just until smoke appears. Add garlic and onions and sauté until soft. Add peppers and sauté two minutes. Add rice and sauté for one more minute. Add clam juice, saffron and a pinch of salt. Bring to a boil. Stir in calamari and mussels. Cover with foil or tight fitting lid and cook in the oven for 25 minutes or until all the juice has been absorbed by the rice.

© 2012 Omega Institute for Holistic Studies

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