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​Spanish Paella



Serves 6

Preparation Time:  30 minutes

Cooking Time:  Approx 30 minutes


You can choose from the Optional list of ingredients to tailor make your Paella




300g / 11 oz Risotto or Paella rice

Olive Oil

6 x boneless chicken breasts or thighsLarge 120g chorizo, thinly sliced

Spanish onion, chopped

Large Red Pepper, sliced

One Fennel, quartered and sliced

1 heaped tsp Smoked Paprika

2 pinches Saffron

1 tsp dried thyme

4 fat cloves garlic, crushed

Glass of white wine

400g can chopped tomatoes

900 ml / 1 1/2pt chicken stock

Sea Salt

Freshly Ground Black Pepper

250g  / 9 oz raw peeled prawns

400g pack frozen seafood, thawed - (or use

2 small squid, (properly prepared)

500g fresh mussels, washed & scrubbed)

200g / 7oz cherry tomatoes

Lemon, cut into six wedges

Handful Flat leaf parsley / or Basil







  1. Heat some olive oil in a large deep pan and add the chicken pieces and gently brown on both sides.

  2. Add the chorizo slices, allow the release of juices and cook for about 5 minutes.

  3. Now add the onion and pepper slices and cook for about 5 minutes until soft, but not coloured.

  4. Add the garlic, thyme, chopped tomatoes, stir for 2 minutes.

  5. Add the rice, season with salt and pepper and stir to coat the rice.

  6. Stir in the chicken stock and then add the paprika and saffron.   The mixture should be bubbling gently and should be stirred constantly for about 10 - 15 minutes to prevent sticking to the bottom of the pan.

  7. Add the fennel and cook for a further 5 minutes.

  8. Now add the prawns and frozen seafood, cover with a lid for 3 minutes and at this stage, checking that the prawns are covered,  pink and properly cooked.

  9. If you choose to use fresh squid and fresh mussels instead of the frozen seafood, then you must cover and cook for a further ten minutes.

  10. Add the cherry tomatoes, cover and cook for a further 2 minutes.

  11. Finally, fold in chopped parsley and serve with lemon wedges.

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