prep 0:10       total 0:30


1 batches



Paella rice
Dry white wine
Chicken stock
Tiger prawns
Baby squid
Cod *
Escargot, if available
Flat leaf parsley
Spring onions (scallions)
Seasoning, to taste


Joint a whole chicken into 8 pieces and saute until partially cooked and golden brown. Remove from heat and let cool.

Saute the shallots and garlic in a little butter until transluscent (preferably in a paella pan, but if you don't have one a large wok or saute pan will do), then add the paella rice. Once the rice is coated in the butter/garlic/onion mix add a couuple of glasses of white wine, and the saffron stamens (these should be soaked in a little water). Add chicken stock to the rice when needed and after about 5 minutes add the chicken. Continue adding stock when required until the rice is just al dente.

Add the fish and shellfish (do not add the squid yet) with an extra cup full of stock. Cover and cook for 3 minutes. Remove the lid and stir in the finely chopped baby squid (this will cook almost instantly). Add the finely chopped parsley, chopped spring onions and seasoning to taste. Serve still in the pan.

Author's Comments

This is my version of the classic paella, it breaks a little with tradition, but it tastes good. Use the ingredients as a guideline, there are no quantities, this is a recipe to be experimented with.

* most white fish will do, swordfish is particularly good I find

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