Access to SAQ Inspire personalized services and store inventories are unavailable at the moment.

  Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

  Due to an update to our systems, access to Inspire services, product inventories and modifications to your account will be interrupted from February 22 at 11 p.m. to February 23, at 1 a.m.

  Agreement in principle reached between the SAQ and the SAQ stores and office employees (SEMB) union. Learn more.

   November 5th : Please note that the stores will be open during regular hours. Find your store >

   We are experiencing technical issues with the Great Wines of Burgundy lottery and are working to resolve the situation as soon as possible.

The Charter of the French language and its regulations govern the consultation of English language content.

Prices displayed on SAQ.COM reflect the temporary GST break for qualifying products. Details.

Seafood Paella
Seafood Paella

Seafood Paella

Preparation 35 min
Cooking time 40 min
Servings 6

Ingredients

Tomato sauce:

  • 30 ml (2 tbsp) olive oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, chopped
  • 1 bell pepper, diced  
  • 1 can, 796 ml (28 oz), of diced tomatoes
  • 15 ml (1 tbsp) tomato paste
  • Salt and ground black pepper

Paella:

  • 30 ml (2 tbsp) olive oil
  • 24 shrimps, 21/25 or 18/21 count
  • 500 g (1 lb) calamari rings  
  • 12 large scallops
  • 24 large mussels
  • 1 lobster cooked and pelled about 1,5 pounds
  • 60 ml (1/4 cup) white wine
  • 500 ml (2 cups) long-grain rice
  • 1 pinch of saffron
  • 500 ml (2 cups) fish stock, clam juice or hot broth 
  • 500 ml (2 cups) tomato sauce
  • 125 ml (1/2 cup) frozen snow peas  
  • 60 ml (1/4 cup) fresh parsley, chopped

Preparation

Tomato sauce:

  1. In a cooking pot, heat 30 ml (2 tbsp) of oil over medium heat.
  2. Add the onion, garlic, pepper and soften.
  3. Add the tomatoes and tomato paste, season with salt and pepper.
  4. Simmer for 20 minutes.
  5. Set aside.

Paella:

  1. Preheat the oven to 190°C (375°F).
  2. In a skillet, heat some oil and cook the seafood with the exception of lobster and mussels. Deglaze with white wine. Set aside.
  3. Place the rice and saffron in an oven-safe dish.
  4. Add the fish stock and bring to a boil.
  5. Add 2 cups of tomato sauce.
  6. Stir and then cook in the oven for 20 to 25 minutes.
  7. Ten minutes before the end of the cooking time, add the seafood, the snow peas and spread the mussels over the rice.
  8. Continue baking until the mussels are opened.
  9. Before serving, drizzle with olive oil and garnish with parsley.
Availability in stores