A fantastic dish for guests preferably cooked on a driftwood fire on a beach while the sun is setting. But just as good at home with happy friends and family.
Rated 5 stars by 1 users
1kg Paella rice
3lt Chicken stock
8 Chicken thighs
1 Chorizo sausage
1 of each Red, Yellow and Green Peppers
1 Grated onion
1 Bulb of garlic
2 tins of tomatoes
A pinch of saffron
2 tsp Smoked paprika
1 tsp Cayenne pepper
Cook the chicken in a paella pan, set aside.
Slice the peppers & the Chorizo, fry these in the same pan and set aside.
Peel and slice off the ends of the garlic bulb. This goes in the pan and stays there for the duration of cooking.
In go the onion and tomatoes. Cook these really slowly for a long time until they have reduced and become a rich dark red colour.
Mix the rice, spices and mermaid confetti in your tomato mixture and spread it out evenly in the pan.
Pop the chicken and chorizo on top along with the prawns, squid and mussels. Pour in the stock.
Place your sliced cooked peppers on top too in sun burst patterns then cover the whole thing with foil.
Leave to simmer for 30 minutes. Add more stock if the rice is not cooked after this point but do not stir.
The paella is ready to serve when the rice is soft and the chicken and seafood is cooked through.
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