Seafood and Chorizo Paella

Main Course

Seafood and Chorizo Paella


  • Olive oil
  • 1 Small onion chopped
  • 1 Clove of garlic
  • 2 – 3 Cups Rice
  • Fish Stock
  • 220 g Shrimps
  • 300 g baby squid, cleaned with heads removed
  • 900 g mussels (Whole)
  • 6 – 8 Whole Prawns (with the head and shell still on)
  • 1 chorizo sausage sliced
  • 1 green Pepper (finely diced)
  • 1 Red Pepper (finely diced)
  • 1 cup of Frozen peas
  • 2 Tomatoes
  • 1 tin Whole peeled tomatoes
  • Saffron
  • Parsley
  • Fresh thyme
  • Salt and pepper
  • Tomato past


  1. Heat the oil in a frying pan
  2. Fry the chopped onions and crushed garlic
  3. Add the chopped peppers and allow this to cook further
  4. Add the seafood and chorizo and fry until shrimp and squid become translucent
  5. Remove the cooked seafood, and separate out the whole prawns for garnish)
  6. Add the diced tomatoes to the pan (they must be seeded and peeled), along with the whole peeled tomatoes
  7. Let this braise for about 5 minutes
  8. Add the rice and fish stock to this mixture, and mix it thoroughly, making sure that the rice is completely covered with enough liquid to cook completely (more water can be added during cooking)
  9. Add a pinch of Saffron to the rice mixture along with some tomato paste
  10. Cover the pan and allow the rice to cook in all of these flavours
  11. Once the rice is 90% cooked, add all the seafood and Chorizo
  12. Also add the frozen peas and chopped parsley at the stage
  13. Mix all the ingredients and allow all of it to cook for a final 8 to 10 minutes until the rice is completely cooked, as well as the all the seafood
  14. Season with loads of salt and pepper
  15. Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes before serving.
  16. Garnish with the whole prawns, fresh lemon slices and some fresh sprigs of thyme.