Skillet Seafood Paella – Delishar

We took the girls prawning one weekend, and the girls had so much fun that day! They were so excited to catch their first prawn, but it was mummy to the rescue when it comes removing the hooks. We caught a good amount of prawns that day, which I froze when we got home. Just before we left, the owner of the place handed me a bag of what I thought was prawns. But when I got home, and was cleaning up the shell fish, I realised that she handed me a bag of crayfish instead! 

That same week, The Alaska Guys passed me some of their Alaskan Pollock to try out. So that week, I made this seafood  skillet paella for the family. Threw in a couple of bay scallops to the mix to make it a little more wholesome. Instead of using chicken stock, I used the shells of the prawns and crayfish to make my own seafood stock.


The family loved the paella, especially my youngest daughter who absolutely loves eating prawn. The sweet seafood stock gave the whole dish it’s lift, and the saffron and paprika gave it the rich colour and deepens the flavour of the dish. A little spritz of lime before serving gives the hearty dish a lift of freshness. I simply love the all in one skillet meal, which means less clean up for me! 🙂 


Skillet Seafood Paella


Serves 4-6

  • 2 cups aborio rice
  • 4 cups seafood stock
  • 2 fish fillets about 500g cut into chunks (I used Alaskan Pollock)
  • 12-16 bay scallops
  • 15-20 prawns head & shells removed for stock (I used a mix of prawns and crayfish)
  • 150 g French beans cut into 2 inch length
  • 1 tsp + 1/2 tsp paprika
  • Pinch of saffron
  • 1 can chopped tomatoes 411g
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 3 tbsp butter
  • Salt and pepper to taste
  • Lime wedges to serve
  • Chopped cilantro to garnish

Seafood stock

  • 4.5 cups water
  • Head and shells of prawn/crayfish
  • Ends of onions and garlic optional
  • Salt to taste


  • Season both sides of fish fillets with salt, pepper, and 1/2 tsp paprika.

  • Set aside for use later.

  • Melt 3 tbsp butter in skillet.

  • Sauté onion and garlic until soft and translucent.

  • Add rice, paprika, and saffron, then sauté for 2 minutes.

  • Pour in diced tomatoes and French beans.

  • Add in stock, stir, and bring to boil.

  • Season with salt and pepper, then lower heat to a low simmer.

  • Cover and cook on low heat for 20 minutes.

  • Uncover, spread prawns, bay scallops, and fish fillets on top of the rice, pressing it down slightly.

  • Cover and cook for 10-15 minutes, or until seafood is cooked through.

  • Serve with lime wedges and garnish with chopped cilantro.

You can replace seafood stock with ready made chicken stock.

Skillet Seafood Paella 4

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Crab Bites with Thai Seafood Sauce – Delishar

Oh hey hi! I’m back with another video and a super easy recipe to whet your appetite. This time, it’s a no-cook recipe that requires very little preparation. As a busy working mom, I often look to create quick and delicious recipes for snacks or mini get-togethers. With the group size capped to 5/household at any one time, these bite-sized hors d’oeuvres are perfect for entertaining. I brought it to a family gathering for taste testing and it was 3 generations approved!

Using DoDo‘s crab chunks, I don’t even have to peel the plastic wrapping off or slice the crabsticks. Just remove it from the package and it’s ready to be devoured. What I love most about these affordable DoDo crab chunks are the 90g package size and the $1.70 price. It’s the perfect size for 1-2 pax. It’s also the perfect amount to use for your stir-fries, personal hotpot, pasta, and more…

For this recipe, I was inspired by little tapas with Thai flavours infused into them. The sauce made is also known as Nam Jim Talay, a popular Thai seafood dipping sauce. The mayonnaise on the vessel adds depth with its creaminess to bring all the fresh herby flavours together. It also balances out the spiciness of the sauce while the sweetness of the crab chunks marries the tanginess of the sauce beautifully. If you’d like to see more recipes like that, let me know. 🙂

Crab Bites with Thai Seafood Sauce

Prep Time 10 minutes

Cook Time 0 minutes

0 minutes

Total Time 10 minutes

  • 3 packs Dodo Crab Chunks
  • 1 cucumber shredded & liquid squeezed out
  • Crispy toasts or crispy baguette See notes for alternatives
  • Mayonnaise
  • Chives to garnish


  • 1 clove garlic
  • 1 chilli padi or to taste
  • 1 shallot
  • 50 g coriander roots included
  • 3 tbsp fish sauce
  • 4 tbsp sugar
  • 4 tbsp fresh lime juice
  • ½ tsp salt
  • Method:

  • Add everything for dressing into the blender and blend.

  • Pour enough dressing over crab chunks and toss to coat.

  • Spread some mayo over the crispy toasts.

  • Top with shredded cucumber and add crab chunks.

  • Garnish with chives and serve.

You may also use pie tie cups, ritz crackers, rice crackers, wafer/crackers, tostitos scoops etc.

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