Oriental Spanish Seafood Paella (Serves 4)

Oriental Spanish Seafood Paella (Serves 4)


  • 1 packet Asian Home Gourmet Singapore Chicken Curry SpicePaste©
  • 250g (1 cup) long grain rice, rinsed and drained
  • 120g (4 oz) fish fillets, cut into bite-sized
  • 120g (4 oz) prawns, shelled & deveined
  • 120g (4 oz) squid/calamari, cut into 1½ cm thick
  • 75g (½ cup) frozen peas; thawed before use
  • 3 cloves garlic, chopped
  • 660ml (3 cups) water
  • 110ml (½ cup) coconut cream
  • 1 tbsp vegetable oil
  • sliced lemon as garnish (optional)


  1. Heat oil in a large non-stick frying pan on medium heat. Add garlic, SpicePaste©
  2. and rice; stir-fry for 1 minute.
  3. Stir in water and coconut cream, bring to a boil gently. Reduce heat and simmer uncovered for 15 - 20 minutes or until rice is slightly wet.
  4. Stir in seafood, cover and cook for 10 minutes or until cooked. Turn off heat and leave to stand for 10 minutes.  Mix well.  Serve with sliced lemon.

1) You may replace coconut cream with coconut milk. 2) You may replace fish fillets with fresh mussels, scallops or clams.

Recipes you may like:

Baked Tom Yum Fish (Serves 3 - 4)

Spread mixture over fish. Bake for 5-10 minutes or until cooked. Serve with salad and potatoes.

» Read more

Indian Butter Prawns (Serves 3 - 4)

Add prawns to tomato puree, water and cream. Serve with rice or naan bread.

» Read more

Chicken Rendang Samosa (Serves 6)

Place filling at the end of the pastry and fold the pastry into a triangular shape. Fry semosa until golden brown.

» Read more

Butter Pumpkin & Vegetable Stew (Serves 4)

Stir in pumpkin, vegetables, mushrooms and milk or cream. Serve hot with naan bread or rice.

» Read more