Recipe: Paella with chorizo, chicken & seafood

Serves 4 and is delicious!paella


2tbsp olive oil
3 gloves garlic, finely chopped
¼ small onion, finely diced
2tsp dried chilli flakes
1 chorizo sausage
150g chicken tenderloins
3 squid tubes, cleaned and cut into rings
12 green king prawns, peeled & deveined
200g ling fillets roughly chopped
3 vine ripened tomatoes, peeled and roughly chopped
1 ½ cups aborio rice
3 cups chicken stock
2tsp saffron threads, dissolved in 2tbsp boiling water
1tbsp roughly chopped parsley, to serve
1 lemon cut into wedges, to serve


In a paella pan (or other wide, shallow pan) heat the olive oil and cook the chorizo sausage, dice and set aside. In the same oil cook the chicken tenderloins, dice and set aside.

Lightly fry the garlic, onion and chilli in the same oil before adding the tomato and simmer until the tomatoes soften & sweeten. Add the rice and coat well for 1min before placing the pre-cooked chorizo and chicken on top of the rice. Also place down the squid rings, prawns and ling fillet pieces. Combine the chicken stock & saffron threads/water and add ¾ of the liquid to the pan, simmer until all the liquid has evaporated, check if rice is cooked through and if necessary add more stock. At no stage after adding the pre-cooked ingredients stir the mixture again until serving!

Leave for 10mins and serve with parsley & lemon.


2 Comments on “Recipe: Paella with chorizo, chicken & seafood

  1. Hi Nicholas, what lens did you use to take this photo? Was it a 50mm f/1.8? Am thinking of buying one to get that ultra blurred background effect.

  2. Hi Natalie!
    I went with the 50mm f/1.4 instead of the 1.8 – a little more expensive (but no where near as expensive as the f/1.2) – but either will give you the beautiful bokeh you’re after – do you use Canon? If so i’d recommend reading both lens reviews on before you buy! 🙂

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