KeenWah Seafood Paella

KeenWah Seafood Paella

What a fabulous KeenWah recipe by local Bondi resident Rosie, or “Rosedog”, creator of the amazing food, recipe and lifestyle blog The Rosedog Blog ! She visited us at The Bondi Farmers Market last week to pick up some KeenWah goodies and has since created the most delicious KeenWah Seafood Paella!


2 Tbsp Coconut Oil
1.5 Cups KeenWah
3 Cups Boiling Water
1 Vegetable Stock Cube
600ml Saffron Infused Water (use a pinch of saffron)
2 Tsp Fresh Turmeric, freshly grated
2 White Onions, finely chopped
4 Garlic Cloves, finely chopped
8 Australian Wild Caught Northern Fishery Prawns (Sustainable)
250g Australian Pippies (Sustainable)
250g Australian Saucer Scallops (Sustainable)
1/2 Cup Parsley, finely chopped
2 Tsp Fresh Chillies, finely chopped
2 Lemons, zested and squeezed

N.B: Make sure you have all the prep done before you get going, water boiled, onions chopped and so on…


1. In a large frying pan (can be a wok) add coconut oil and heat on a high heat until melted, add onions, garlic, turmeric and half of the chillies and fry until soft and fragrant.

2. Turn heat down to medium and add the quinoa and lemon zest and fry for 30 seconds before adding the 3 cups of boiling water and the stock cube. Add half (300ml) of the saffron water too. Let the KeenWah soften and boil down, don’t stir too much, before adding the last 300ml of saffron water.

3. Add the juice of one lemon and the rest of the chilli and stir around. Taste and season with a little more sea salt if necessary.

4. Once water has boiled down. Add the seafood in a presentable way. Let the pippies open up, the prawns turn pink and the scallops turn from opaque to white, it should take around 5 minutes. You can always add a lid as the steam will open up the pippies in a more rapid way.

5. Squeeze with another lemon, add all of the parsley and finish with a good sprinkling of freshly ground pepper. Serve straight from the pan.

6. Enjoy!!

Submit a Comment

Your email address will not be published. Required fields are marked *