Try your hand at making a seafood paella with this recipe by Gambas, the Spanish tapas bar in Wapping Wharf. A fantastic meal to treat mum to on Mother’s Day this weekend!

Gambas will be reopening their outdoor terrace from 12 April and they're now taking bookings for indoor tables from 17 May onwards. Until then, we have a few more recipes from them you can recreate at home – traditional seafood stew Zarzuela and crab croquetas

Seafood paella by Gambas

Seafood paella recipe

Serves two. 15 – 20 minutes to cook in total.


220 gr. Bomba rice
660 gr. Fish stock, well-seasoned, warm
50ml Extra virgin olive oil
1 large ripe tomato, for grating
1 small red onion, diced
1 small red pepper, diced
20g Tomato puree
10g Sweet pimento or sweet paprika
80g Baby cuttlefish or squid, cut
100g Mussels
80g small prawns (or large your choice)
1 Lemon
2 Sprigs rosemary

Add lobster and wild red prawns too if you like.

Equipment needed

Paella pan or at least 20cm large flat pan
Wooden spoon
J-cloth or tea towel


  1. Cover the bottom of the paella pan with the oil and place over medium to high heat.
  2. Cook the baby cuttlefish for about a minute. Season gently.
  3. Add the red onion and pepper diced and cook for about 2 minutes, stirring regularly.
  4. Control the heat on a medium-high at all times.
  5. Add the tomato paste, pimento/paprika and the grated tomato, stirring regularly. Season gently.
  6. Add the rice and cook it for 1 minute. Season gently.
  7. Add the stock (it has to be warm) make sure all the rice and stock is regularly scattered around the whole pan and leave it. Don't touch or move it again! (If you're using large prawns present them to cook in the paella now, if smaller prawns place into paella when adding the mussels).
  8. Once you start seeing the rice through the stock (approx. 5 minutes) add the mussels and turn heat down to a low-medium. 
  9. Wait until all the stock is evaporated and you can smell and hear the 'socarrat' (crispy sounds or looks on the bottom of the pan). Then turn the gas off and leave it resting 10 minutes with a j-cloth or tea towel over the top before serving it.
  10. Garnish with rosemary and lemon wedges and enjoy!

More #FoodFriday recipes:


Gambas Bristol

Gambas is the sister restaurant to Bristol institution Bravas. Their menu is made up of signature dishes that they have enjoyed on our trips to Spain.