In certain regions of Spain Paella includes Snails and Rabbit but I prefer Mussels and Chicken!  The name Paella refers to the ‘Pan’ in which its cooked.

JJ Ingredients:

FIS215 Ocean Catch Economy Seafood Cocktail 1kg

FIS310 Six Fathoms NZ Half Shell Mussels 1kg

VEG319 Greens Frozen Petit Pois 1kg

Other Ingredients:

Olive Oil – large glug

Spanish Onions – 2

Garlic – teaspoonful

Arborio Rice 500g

Diced Red/Orange Peppers – 1

Chopped Tomatoes (Tinned or Fresh)

Petit Pois – 100g

Chicken Wings – 10

Chorizo 100g

Mixed Seafood – 500g

Chicken Stock – 1.5lt approx.

White Wine – Glug

Tabasco or Chili Flakes – To taste

Saffron – One pack to add flavour/colour

Salt & Fresh Ground Black Pepper


Lemon Wedges

Mussels In-shell

Fresh Parsley

Step 1:

Prepare the Chicken Wings into pieces.

Step 2:

Cook in water and retain stock.

Step 3:

Defrost the Mussels retaining the liquor.

Step 4:

Dice the Onions and Peppers.

Slice the Chorizo remembering to take off the skin.

Step 5:

Add the Olive Oil to the Paella Pan, heat gently adding the Diced Onions and crushed Garlic, cook slowly until soft.

Step 6:

Add the Rice, cook gently until translucent.

Step 7:

Add the Peppers, Tomatoes and Chorizo.

Step 8:

Add the Chicken Stock, Saffron, Tabasco or Chili Flakes, Salt & Black Pepper to taste and Cooked Chicken Wings.

Step 9:

Once most of the stock has been absorbed into the Rice add the Peas and Seafood Mix.

Step 10:

Once fully cooked garnish with Fresh Lemon, Green Lip Mussels in their shell and Fresh Parsley.

Step 11:

Serve with a Fresh Salad, Chilled Dry White Wine and good company.   

                 Sunshine on a Plate.  Buen Apetito

  1. Gulbeyaz says:

    Hmmmm, looks really amazing Terry ! and the Chorizo flavour in it .. hmmm 😀 Lika A Lot

  2. Agnieszka says:

    Fantastic recipe Terry 🙂 Well done!

  3. Halil says:

    This is too good to be true Terry! Absolutely piece of art 🙂

  4. Nergis says:

    It looks so Terrylicous…:) I would break my diet for that too!!

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