Lorna Jane Clarkson shares her healthy paella recipe

Looking for a weekend foodie project or just some healthy dinner inspo? This healthy and hearty twist on the classic Spanish dish is packed with flavour and a must for seafood lovers. It comes from Lorna Jane Clarkson’s gorgeous book Nourish: The Fit Woman’s Cookbook ($44.99) and is surprisingly simple to make!

Seafood Paella

Serves 2

Prep and cook time 1 hour 40 minutes


1 tablespoon cold-pressed extra-virgin coconut oil

1 small red onion, (100g), chopped finely

3 cloves garlic, crushed

2 stalks celery (300g), trimmed and diced

1 medium red capsicum , (200g), diced

1 teaspoon each ground fennel, ground cumin and paprika

2 tablespoons tomato paste

200g brown short-grain rice

Pinch saffron threads

1 bay leaf

3 medium tomatoes (450g), chopped coarsely

625ml filtered water

1 tablespoon tamari

75g green beans, trimmed, chopped coarsely

30g baby spinach leaves

300g firm white fish fillets, cut into 5cm pieces

6 uncooked medium king prawns (270g), shelled and deveined with tails intact

6 scallops, roe removed (150g)

1/4 cup loosely packed fresh flat-leaf parsley leaves

1 lemon (140g), cut into wedges


  1. Heat oil in a medium deep frying pan. Cook onion and garlic, stirring, until onion softens. Add celery, capsicum, fennel, cumin, paprika and tomato paste. Cook, and keep stirring, until vegetables are tender.
  2. Add rice, saffron and bay leaf; stir to coat rice in vegetable mixture. Add tomatoes and half of the water; cook, stirring, until liquid is absorbed. Add remaining water and tamari; cook, covered, over medium-low heat, stirring occasionally, about 45 minutes or until liquid is absorbed and rice is tender.
  3. Stir beans and spinach into rice mixture. Top with fish, prawns and scallops. Cook, covered, about 5 minutes or until seafood is just cooked through. Season to taste.
  4. Cover paella; stand 5 minutes. Sprinkle paella with parsley; serve with lemon wedges.

For more inspiration follow Lorna on Instagram @ljclarkson