5/5 - (1 vote)

This is our own variation of paella using readily available fish etc.


  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: medium


  • 400g chicken breast, diced
  • 200g raw prawns
  • 230g cooked seafood mix
  • 180ml white wine
  • 1/2 tsp saffron
  • 200g chorizo sliced
  • 2 medium onions chopped
  • 1 red pepper chopped
  • 300g risotto or paella rice
  • 1 tbsp olive oil
  • 1 tin chopped tomatoes
  • 3 cloves of garlic finely chopped
  • 200g peas
  • 600ml chicken stock
  • large pinch of salt


  1. Combine the saffron and wine and leave to stand. Meanwhile heat the oil in a large pan, add the chicken and chorizo and cook till browned and then remove from the pan. Add the onion to the pan and cook until softened, then add the garlic, rice, saffron and wine and the pepper and cook until the wine is absorbed. Add the tomatoes and 250ml of the stock and cook until stock absorbed, making sure you stir the mixture frequently. Add the remaining stock and cook until the mixture boils and the rice is almost tender.

  2. Put the prawns, peas, seafood mix and chorizo and chicken on top of the rice and cook with the lid on for 10 to 15 minutes until the prawns are cooked through. Leave it to stand for 5 minutes and then serve.

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