Spanish Paella

Serves 4 to 6 people.  Recipe by Seafood School chef: John Campbell

50ml Lupi Extra Virgin Olive oil

200gm chicken thigh, chunky diced

200gm chorizo sausage, sliced

1 onion, diced

3 cloves garlic

1 red capsicum, sliced

1 green capsicum, sliced

300gm long grain rice

500ml chicken stock

2 pinches saffron

200ml white wine

Salt & pepper

100gm squid tubes

100gm white fish fillet

12 raw prawn cutlets

12 mussels

1 dozen cockles or clams – if available

Italian parsley

Method:

  1. Pre heat oven to 180°C.
  2. Heat a 3 litre shallow pot with half the oil, seal the chicken and chorizo sausage.
  3. Sweat the onion garlic and the sliced capsicums.
  4. Now add the rice and move/stir it around the pan.
  5. Add the stock at 5 minute intervals, also add the saffron, white wine, season with salt and pepper.
  6. Cook this out on the stove for about 15 minutes.
  7. Now add all the seafood and stir.
  8. Now add the cockles on top off the rice then place a lid on the pot and cook in the oven a further 3 to 4 minutes.
  9. Add a little seasoning if needed, garnish with chopped Italian parsley and serve from the pot at the table.

Questions and feedback

We welcome your feedback and are happy to answer any questions you might have about this recipe.
Leaving the "Post to Facebook" box checked will add your comment to your Facebook timeline.
If you'd prefer to just post on this page, uncheck this box.