Paella Valenciana

Food Main Courses Quick Meals


4-6 Servings
1/2 white onion
1 red pepper
1 yellow pepper
20 fresh king prawns
200g fresh local squid, sliced
200g Spanish chorizo, sliced
300g free range chicken thigh meat, diced
150g peas
500g Exmouth mussels
600g easy-cook long grain rice
2 lemons, for garnish
3 ltr chicken stock
4g saffron
2 tbsp ground cumin
1 tsp ground cinnamon
1 tbsp paprika
1 lemon, juiced
1 minced garlic clove
1 tsp sea salt
  1. Fry the onions and peppers in olive oil until soft
  2. Add the chorizo sausage and diced chicken and fry for 2 to 3 minutes
  3. Mix in all the fish and peas, cook for a further 5 minutes
  4. Stir in the rice and fill the remainder of the pan with stock
  5. Bring to the boil on a medium heat, and allow the stock to simmer away (about 20 minutes)
  6. Fill the pan with stock and allow to boil away again
  7. Cut the lemons into wedges, place around the pan and serve