Rosemarino Seafood Paella

Rosemarino Seafood Paella


According to legend paella comes from the innovative way on how the Moors used their is believed that the servants from the Moorish King era, created rice dishes from leftovers from royal tables and royal banquets in large pan to take home. 

Most lovers of paella will tell you that this also explains paella’s origins. It’s widely accepted now that paella first appeared in the region of Valencia, on Spain’s eastern coast.   Farm workers would add some rice to a big frying pan along with whatever else they could find, veggies, bits of meat, an eel from the stream etc.  The dish then moved to the coast and the delicious seafood paella we all known today was born. While it’s the most famous paella dish today, the seafood version is really the new kid on the block.

I have created a delicious seafood paella (prawn and fish) with a twist.

Ingredients: (serves 3-6)

  • 1 packet rosemarino pasta rice;
  • 3-4 ripe tomatoes;
  • 1 chopped onion;
  • 3-4 curry leaves;
  • 1 large cinnamon stick
  • 500g to 1 kg of prawns; (depends on the number of people you are cooking for);
  • a few pieces of filleted fish of your choice;
  • 1 whole green chilli;
  • 2 crushed cloves of garlic;
  • 1 tsp of turmeric powder;
  • 1 tsp red chilli powder;
  • Ground coriander;
  • Garam masala;
  • dash of olive oil;
  • Good white wine (optional); and
  • Salt and pepper.



  • Heat a pot on the stove;
  • Add oil and heat;
  • Add cinnamon stick and curry leave and allow to cook for 2 minutes;
  • Add chopped onion and braise onions until golden brown;
  • Add puree tomatoes;
  • Add turmeric & chilli powder;
  • Cook until sauce become  thick.


  • Cut fish in small pieces;
  • Wash and drain;
  • Add 1 tsp of turmeric powder;
  • Add 1 tsp of garam masala;
  • Add 1 tsp of ground coriander;
  • Add  1 tsp red chilli powder;
  • Salt pepper to taste
  • Add oil to dry ingredients and create a paste;
  • Marinate the fish and leave overnight; and
  • Fry fish in a frying pan until half done and then remove.


  • Clean and wash prawns;
  • Add prawns to a bowl;
  • Fine chop one green chilli;
  • Add finely crushed garlic;
  • Add a dash of white wine;
  • Marinate overnight;
  • Fry prawns slightly until thy curl up and turn slightly pink.

Rosemarino Rice:

  • Cook as per instructions
  • I added mixed veggies for some colour.

Once the Rosemarino rice is cooked, layer a oven proof dish with rosemarino, sauce, prawns and then fish, do this until all the ingredients are finished ending off with a layer of fish on the top.  Place in a 180ºC preheated oven for about 15- 20 min and allow fish to cook.

Garnish with some fresh coriander and serve…. Simply delicious with great glass of white wine