RecipesFish And Shellfish

Paella Recipe

The delicate spices identified in the aroma of cooking paella remind me so much of wonderful family times spent in Spain.

Gluten Free
Paella Recipe
Print & share:
Print:

Ingredients

For the recipe:
  • 3tbsp olive oil
  • 170g risotto rice
  • 1 medium sized onion, finely sliced
  • 85g chorizo
  • 1 - 2 pinches saffron, soaked in 250ml hot water for 5 minutes and strained
  • 2- 3 breast of organic chicken
  • 300g prawns, mussels and baby octopus
  • 110g firm white fish, cut into 2cm cubes
  • 2 fresh red peppers
  • 1tsp organic paprika* (or organic smoked paprika)
  • 2tbsp cooked peas
  • 500ml water or stock
  • salt to season
  • 1/2 lemon
  • *Alternatively use 1 -2 tsp Steenbergs organic paella spice mix. In fact, I used a little more!

The delicate spices identified in the aroma of cooking paella remind me so much of wonderful family times spent in Spain. The wonderful thing with paella is that it is so versatile and you can cheat a little

Recipe for 6

Method

01
In a deep, large frying pan, heat the oil until smoking. Add rice, onions and chorizo. Stir over a moderate heat until the rice turns white.
02
Arrange the meat, fish, prawns, sliced peppers and peas on top.
03
Add paprika or Steenbergs paella mixes, then pour over water/stock and saffron water. Cover the pan lightly with foil and cook in a moderateoven for 30 minutes until the rice is tender and the water/stockis absorbed. Season with salt, and squeeze the half lemon over the mixture. Decorate with chopped fresh parsley and serve from pan.