Spanish Seafood Paella



  • 300g Arborio Rice
  • 1 White Onion
  • 1 Red Pepper
  • 1g Saffron
  • 2 cloves Garlic
  • 1 Chicken Breast
  • 15 Tiger Prawns
  • 250g Mussels
  • 1 Large Squid
  • 450g Monkfish
  • 500ml Chicken Stock
  • 250ml White wine
  • 100g Chorizo
  • 2 Bay Leaves
  • Seasoning To Taste 
  • 2 tbsp Flat Leaf Parsley

Created by Nick Owen



Spanish Seafood Paella


Prepare the seafood. Cut the monkfish into bitesize chunks, butterfly the prawns, cut the squid into rings and reserve the tentacles. Boil the mussels in the white wine for 5 minutes until open, strain through a fine sieve and reserve the liquor. Set the mussels to one side.


Finely chop the onion and pepper and fry in 25ml olive oil in a heavy based frying pan. Cube the chorizo and add to the pan. Fry to release the oils. Cube the chicken and add once onion and pepper has softened. Add the bay leaf and chopped garlic. Stir for 2 minutes.


Add the rice and saffron and coat in the oil (you may need to add a little more). When coated add the liquor from the mussels and stir until absorbed. Add the monkfish and squid. Keep ladling the stock over the rice until absorbed. It should take about 20 to 25 minutes to absorb all the stock. Season to taste.


Add the prawns and mussels five minutes before the end and stir in. Serve on a large platter or directly from the pan sprinkled with chopped fresh parsley.


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