The perfect Paella (well in my opinion anyway) is one thats made with good quality chorizo, has a good kick of authentic Spanish spice and is just a little but saucier than the traditional Paella.



This recipe was especially developed for The Pretty Blog

Photographer: Catherine Mac

Recipe development and styling: Luisa Farelo Hayes



Serves 4-6

2 tbsp (30ml) olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 tbsp (15ml) NoMU Spanish Rub
1 chorizo sausage, thinly sliced
1 cup (250ml) Arborio rice (risotto rice)
¼ cup (60ml) dry white wine
Pinch of saffron
1L (4 cups) good quality chicken stock
8 prawns, de-veined
200g calamari, sliced
300g king-klip, cubed (or any white fish)
12 black mussels, cleaned
½ cup (125ml) peas
100g black olives, pitted
15g parsley, finely chopped
1 lemon, cut into wedges

Heat a heavy based saucepan (paella pan is best) over medium heat with olive oil and gently fry onion, garlic, NoMU Spanish Rub and chorizo for about a minute.
Add rice and sauté for a further minute until rice becomes translucent.
Add wine and stir until absorbed.
Add saffron to stock and bring to a simmer.
Slowly add hot stock and cook gently over medium heat until rice is just underdone.
Place prawns, calamari, king-klip, mussels (having discarded any that are opened already) and peas over rice and cover with lid.
Allow to cook for about 8 – 10 minutes or until fish is just cooked and the mussels have steamed open.
Scatter with olives and chopped parsley and serve with lemon wedges.

One thought on “Paella

  1. Liese Page says:

    congrats Luisa, just the pics/photography makes me want to get going and make this-I will be doing just that very shortly 🙂

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