A paella sizzling away in the large pans always looks very impressive with all the different types of seafood and golden rice, and yet somewhat unachievable. However this recipe will turn making paella into a piece of cake, no standing over the cooker for hours constantly stirring but with the intense flavours that you would expect you find in a Spanish paella.

Ingredients

1 Spanish Onion

1 Red Pepper

2 Cloves Garlic

3 tbsp Early Harvest Extra Virgin Olive Oil

4 Raw Chorizo Sausages

1 Jar Roasted Pepper Tapenade

125ml White Wine

400g Paella Rice

500ml Fish or Chicken Stock

200g Mussel Meat

350g Squid Tubes sliced into rings

200g Raw Peeled Tiger Prawns

1 Can Chopped Tomatoes

Salt

Lemon Wedged and Alioli to Serve

Ingredients

1 Spanish Onion

1 Red Pepper

2 Cloves Garlic

3 tbsp Early Harvest Extra Virgin Olive Oil

4 Raw Chorizo Sausages

1 Jar Roasted Pepper Tapenade

125ml White Wine

400g Paella Rice

500ml Fish or Chicken Stock

200g Mussel Meat

350g Squid Tubes sliced into rings

200g Raw Peeled Tiger Prawns

1 Can Chopped Tomatoes

Salt

Lemon Wedged and Alioli to Serve

1

Slice the onion, peppers and garlic and add to a suitably large heavy based frying pan with the oil. Fry on a medium heat stirring regular until softened and slightly golden.

2

Slice the chorizo sausages into rounds and add to the pan, cook for 5 minutes and then add the red pepper tapenade, bring up to simmer and add the rice, cook for a couple of minutes stirring continuously then add the wine.

3

Add the stock, chopped tomatoes and the mussels, prawns and squid, stir well and season with salt to taste. Bring to the boil. Reduce the heat to low and allow to cook slowly until all the liquid is absorbed and the rice is cooked (around 20 to 25 minutes). Ideally you want a nice crispy base layer of rice but not burnt. If the paella is still wet when the rice is cooked remove some stock with a ladle and increase the heat slightly until the desired consistency is achieved.

Serve with Lemon wedges and lots of alioli.

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