WA Seafood Paella Using Lesser Known Fish Species

An easy, flavorsome paella full of lesser known Western Australian seafood by WA seafood ambassador Don Hancey.

Serves 4

  • 300gm of either trevally, mullet, mangrove jack, cobia, or pearl perch diced
  • 8 king, tiger or banana prawns (raw), head and shell on
  • 600gm WA mussels
  • 2 onions peeled and finely chopped
  • 500gm Arborio rice
  • 2 ltr chicken stock
  • 2 gm saffron
  • 4 tomatoes seeded and chopped
  • 200gm chorizo sausage thinly sliced
  • 200gm peas (can be frozen)
  • 2 roasted red capsicums
  • 100ml WA olive oil
  • 2 tbsp chopped parsley
  1. Preheat oven to 175 degrees
  2. In a heavy based pan sweat off onion and chorizo sausage with olive oil
  3. Add Arborio rice and gently cook until golden brown
  4. Add tomato and cook for a further minute
  5. Add 1 ltr of chicken stock and the saffron
  6. Finish by adding the fresh seafood ( bigger pieces first)
  7. Season with western salt and cracked pepper
  8. Add capsicums and peas
  9. Top up with stock until the stock is a finger’s width above the rice
  10. Place in a preheated oven for 20 – 30 minutes or until rice is cooked through
  11. To serve take out of the oven and drizzle with a little olive oil and fresh chopped parsley