Recipe from: 1/1/2006 12:00:00 AM

Ingredients 19
Servings 1
Minutes 60


Serving Change
  • 3
    chorizo sausages
  • 125
    olive oil
  • 12
    chicken thighs
  • 1
    onion, finely chopped
  • 1
    red chilli, cut into strips
  • 2
    garlic cloves, crushed
  • 500
    arborio rice
  • 2
    tomatoes, peeled, seeded and chopped
  • 7.50
  • 2
    freshly ground black pepper, to taste
  • 10
  • 1
    saffron soaked in a bit of boiling water (or use 5ml turmeric)
  • 150
    dry white wine
  • 1.40
    chicken or fish stock (preferably home-made)
  • 400
    firm white fish, cubed
  • 12
    medium-large prawns, cleaned but still in the shell
  • 12
    mussels, cleaned
  • 125
    frozen peas
  • 2
    lemons, cut into wedges


Oven temperature: 200°C (for the chicken)
1. Preheat the oven. Prick the chorizo sausages with a fork and cover them with cold water in a small saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes. Let the sausages cool, then slice them.

2. Heat 15ml olive oil in a large saucepan, wok or paella pan and fry the chicken thighs. Place them in an oven dish, cover with foil and roast for 15 minutes.

3. Heat another 15ml olive oil in the paella pan and sauté the onion until soft. Add the chilli and stir-fry until soft. Add the garlic.

4. Add the remaining olive oil, heat thoroughly and then stir in the rice until it is covered with olive oil. Add the tomatoes and tomato juice, salt, black pepper, paprika and saffron or turmeric. Place the chicken thighs and chorizo slices on top and add the pan juices from the cooked chicken. Also pour in the white wine and a third of the stock. Bring to the boil, reduce the heat and let the paella simmer until almost all the stock has been absorbed. Add another third of the stock and allow to simmer further.

5. Add the last third of the stock. Arrange the fish cubes, prawns and mussels on top of the paella and scatter the peas on top. Cover and simmer until the rice and seafood are done but the paella is still moist and sticky. Garnish with lemon wedges and serve.

Wine suggestion: This dish deserves a well-rounded white or a light-to medium-bodied red wine. A Sauvignon Blanc, Chardonnay or red blend would be ideal.


Read more on: fish/seafood  |  sauté


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