Paella Valenciana

Cooking Time

Ingredients

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Ingredients

  •   1/2 white onion
  •   1 red pepper
  •   yellow pepper
  •   20 fresh king prawns
  • g sliced fresh local squid
  • g Spanish chorizo
  • g diced free range chicken thigh meat
  • g peas
  • g Exmouth mussels
  • g easy cook long grain rice
  •   2 lemons

For the stock

  • ml chicken stock
  • g saffron
  •   2 tbsp ground cumin
  •   1 tbsp ground cinnamon
  •   1 tbsp paprika
  •   1 juiced lemon
  •   1 minced garlic close
  •   1 tsp sea salt

Method

  • 1

    Step 1

    Fry the onions and peppers in olive oil, until soft.
  • 2

    Step 2

    Add the chorizo sausage and diced chicken and fry for 2-3 minutes.
  • 3

    Step 3

    Mix in all the fish and peas, cook for a further 5 minutes.
  • 4

    Step 4

    Stir in the rice and fill the remainder with stock.
  • 5

    Step 5

    Bring to the boil on a medium heat, and allow the stock to simmer away (about 20 minutes).
  • 6

    Step 6

    Fill the pan with stock and allow to boil away again.
  • 7

    Step 7

    Cut the lemon into wedges, place around the pan and serve.

Ingredients

  • 1/2 white onion
  • 1 red pepper
  • yellow pepper
  • 20 fresh king prawns
  • 200 g sliced fresh local squid
  • 200 g Spanish chorizo
  • 300 g diced free range chicken thigh meat
  • 150 g peas
  • 500 g Exmouth mussels
  • 600 g easy cook long grain rice
  • 2 lemons
  • 3000 ml chicken stock
  • 4 g saffron
  • 2 tbsp ground cumin
  • 1 tbsp ground cinnamon
  • 1 tbsp paprika
  • 1 juiced lemon
  • 1 minced garlic close
  • 1 tsp sea salt