Paella on the skottel

This week Hilary Biller shows you how to create a delicious seafood dish – Paella on the skottel that will have your family and friends begging for more!

Serves 10


  • 1 x 400g hake medallions
  • Olive oil
  • 1 chorizo sausage, sliced
  • 1 large onion, chopped
  • 2-3 cloves of garlic, crushed
  • 1 large green and red pepper, cut into blocks
  • 500ml (2cups) rice
  • 60ml (4tbsp) dry white wine
  • 1 litre fish or chicken stock
  • Salt and freshly ground black pepper
  • Pinch of saffron soaked in 50ml hot water
  • 1 packet seafood mix
  • 300g prawns with their shell on, deveined
  • 1 packet mussels
  • 125ml (1/2 cup) frozen peas


  1. Cube the hake. Preheat the skottel and add a splash of olive oil. Add half the fish and lightly brown.
  2. Repeat with remaining fish adding more oil if necessary. Set the hake aside.
  3. Fry the chorizo slices on both sides and set aside. Then fry the onions, garlic and peppers till soft.
  4. Add the raw rice and stir until coated with oil. Pour over the wine and allow to sizzle. Pour over ¾ of the stock and bring to a simmer.
  5. Season generously and add the saffron and water.
  6. Cook the rice adding more stock if necessary and cook until the rice is tender.
  7. Return the hake to the skottel, add the seafood mix, prawns, mussels and peas and cook for a further 8- 10 minutes until everything is just cooked through.
  8. Serve with a salad and some crusty bread.