Paella Our Way……

By Simon  , , ,   

May 20, 2017

  • Yields: Serves 6


1 Large Spanish red onion, finely diced

3 Sticks of celery, finely chopped

3 Large carrots, finely chopped

1 dash Olive oil

4 Cloves of garlic, peeled and smashed

2 Large red peppers, coarsley chopped

250 g Pimiento peppers in oil

3 tbsp Tomato puree

1 pinch Saffron, steeped in hot water

2 tsp Piquante ground red pepper

1 tsp Chilli flakes

1 Sea salt & freshly milled black pepper

500 g Short grain rice

1 Medium glass of Spanish white wine

1 Litre vegtable stock- warmed

250 g Peas

100 g Samphire

500 g Mussels

30 Large prawns, peeled

2 Large yellow peppers, coarsley chopped


Into a large flat bottom pan and over a gentle heat add a good glug of olive oil, the chopped red onion, carrot, celery and garlic. Sauté for 5-10 minutes until softened, stirring regularly. Add the pimiento peppers and oil, chopped red peppers, tomato puree, piquante pepper and chilli flakes. After a few gentle stirs, add all the rice, the saffron (in a little warm water), stirring to coat each grain of rice. Add the white wine and cook for approximately 5 minutes to reduce. Add all of the stock to cover the rice by 1cm, adding a little water if needed. Place the lid on and turn the heat down low and cook for 20-30 minutes until the rice has softened. Once the rice has softened add the peas, samphire, prawns and mussels then pop the lid back on and cook for a further 5-10 minutes. Serve immediately.

Paella is so adaptable, today we share our version of mussels and prawns. You could use chicken, pork, rabbit other types of fish or simply vegetables...


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