Spanish Paella

Ingredients

• 400g paella rice (bomba or Calasparra)
• 6 chicken thighs, chunked
• 200g chorizo, sliced
• 300g prawns, shell on
• 300g mussels, cleaned
• 1 onion, chopped
• 1 red pepper, sliced
• 4 garlic cloves
• 1 tsp paprika
• Big pinch saffron in 2 tbsp warm water
• 1 can chopped tomatoes
• 1.2 litres hot chicken stock
• 4 tbsp olive oil
• Lemon wedges, parsley

Instructions

1. Brown the chicken in olive oil in a wide pan; lift out.
2. Fry the chorizo until oil is released.
3. Soften onion, pepper and garlic.
4. Add paprika, tomatoes and saffron water; cook 5 minutes.
5. Stir in the rice and toast briefly.
6. Pour in the hot stock; arrange the chicken back in.
7. Simmer without stirring for 18 minutes.
8. Press the prawns and mussels into the top; cook another 7 minutes until rice is done and seafood opens.
9. Rest 5 minutes off the heat.
10. Serve with lemon and parsley.

Serving suggestions

• Eat from the pan, family-style.

Storage & reheating

Best fresh; keeps a day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions