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  • Olive Oil for frying
  • 300 g Chorizo Sausages
  • 1 Diced Red capsicum 1cm cubes
  • 180 g Tinned Artichokes in brine or oil
  • 200 g Stringless green beans 3cm lengths
  • 200 g peeled Tiger Prawns tails on
  • 500 g chicken thighs cut into small pieces
  • 1 teaspoon Smoked Paprika powder
  • 1 Onion finely diced
  • 2 birds eye chillis
  • 5 Garlic Cloves finely chopped
  • 4 sprigs Thyme
  • 2 cups Spanish Rice or risotto rice as a substitute
  • 16 Mussels
  • ˝ cup white wine
  • 5˝ cups Heated chicken stock with 1 tsp saffron


  1. Put a splash of olive oil in the pan & fry the chorizo until it starts to release all the Spanish flavours then remove and put aside.
  2. Seal the prawns and remove.
  3. Coat the chicken in the paprika & fry till half cooked and remove.
  4. Add the capsicums, beans & artichokes to the same pan & sauté until brown, put aside, keeping the vegies separate from the meat.
  5. Lightly fry onions, chilli & garlic for a few minutes then add the rice and cook for a further minute until rice is well coated in all the flavours.
  6. Spread rice evenly over base of pan and then layer precooked ingredients on top. I always start with the meats to ensure they get cooked all the way through as you don’t stir the paella whilst cooking.
  7. Place down chorizo, chicken then vegies then pour over wine & most of hot stock, save a little to add towards end if needed.
  8. Top with the prawns & simmer on low for 10 mins.
  9. Add mussels and simmer for further 10 to 15 minutes.
  10. The mussels should be opening, the stock should be absorbed and the rice andante.
  11. Turn off the flame, cover it with foil and let it sit for a minute or so, so the Spanish flavours can do their flamenco.
Page last modified by brett on April 02, 2013, at 04:19 AM