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We are so lucky to live in a country where we have beautiful, fresh seafood by the plenty. A traditional paella, like this one, is always a crowd-pleaser at dinner parties or lazy Sunday lunches.


1 L chicken stock
Pinch of saffron
¼ cup butter
1 onion, peeled and finely chopped
1½ cups rice
200 g chorizo, cut into 2 cm pieces
2 tbsp olive oil
500 g prawns, peeled and cleaned
12 large black mussels
½ cup peas
Salt and black pepper
Parsley, finely chopped, to garnish
1 lemon, cut into wedges, to serve

1. Heat the chicken stock in a saucepan over low heat. Add the saffron, and cover.
2. Melt the butter in a large pan. Add the onion and sweat over low heat for 10 minutes or until translucent. Pour in the rice and stock and simmer for 12 minutes.
3. In a separate pot, sear the chorizo in olive oil until golden brown. Add the prawns and cook for about 4 minutes. Add the mussels and peas, then cover and steam for 6 minutes.
4. Discard the unopened mussels. Add the mussels, chorizo, prawns and peas to the rice. Season, garnish with fresh parsley and serve with lemon wedges.


Top of your delicious bowl of Paella with our irresistible candied jalapeño chillies preserve.

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