Paella |

Posted on

17 September 2012






1 fl oz. oil
4 chicken thighs or drumsticks
salt & pepper to taste
garlic or onion powder
1 onion, chopped
2 cloves garlic, minced
2 peppers, any colour, diced
1 chorizo sausage sliced (optional)
1 tin chopped tomatoes
8 fl oz. chicken or seafood stock
8fl oz. water
½ tsp. paprika
½ tsp. turmeric
8 oz. rice, that has been parboiled
1lb. seafood of your choice (shrimp, mussles, scallops, squid ect.)
4.5 oz. frozen peas


  • Season the chicken with salt pepper and garlic/onion powder
  • In a round ovenproof pot, or a paella pot if you have one, brown the chicken in the oil, then remove from the pot and set to one side
  • In the same pot sauté the onions, peppers and garlic until the onions are soft and translucent but not brown, remove the vegetables from the pot
  • In the same pot add the tomatoes, water and stock and bring to a boil
  • add the spices and the rice, and add the chicken, vegetables and peas
  • Reduce the heat and simmer until the liquid is absorbed (20-30min)
  • Mix in the seafood, make sure it is covered by the rice so that it cooks in the heat of the rice, cook until the shrimp is pink (3-7 minutes)
  • Serve with lemon wedges
Cooks Note

Serves 4

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