Smokey Seafood Paella
Serves: 6
  • 4 x large garlic cloves (finely chopped)
  • 1 large Spanish onion (finely chopped)
  • 1 large Spanish red pepper or 2 small normal (finely chopped)
  • 600g fresh tomatoes peeled, deseeded & chopped
  • 3 (175g) uncooked spicy chorizo sausage
  • 12- 18 Large Prawns (raw and in shells)
  • 20 Small prawns (feel free to mix prawns up depending on preference and what is available at the fishmonger)
  • 3 medium size squid cleaned and chopped into rings
  • 25 Clams
  • 1.3 litres chicken stock (home-made is preferable)
  • 150 ml white wine
  • 1 tsp thyme leaves
  • 1 tsp smoked paprika
  • ¼ tsp chilli flakes
  • 1 pinch of saffron
  • 1 pint of Paella rice
  • 1 Tbsp olive oil
  • Fresh chopped parsley
  1. Start by prepping all the ingredients, to make it easier, put the onion, garlic & red pepper in one bowl and the rice, chilli flakes & thyme in another.
  2. In a saucepan gently heat the chicken stock with the saffron strands.
  3. When everything is ready to go, get out a Paella pan or a large saute pan, place either on a hob or a heated barbecue.
  4. Start by adding olive oil with the chopped chorizo, allow to cook on medium heat for about 1 minute, giving it a good stir.
  5. Next add 3 cloves of chopped garlic, the onion & the red pepper.
  6. Cook on medium heat until the onion & pepper are soft do not let it over heat and burn. Approx 7-10 mins.
  7. Then add the thyme, rice & chilli flakes, give it a good stir so the rice is coated.
  8. Add the white wine and the smoked paprika and simmer until absorbed
  9. Next add the warm stock with saffron and give it all a good stir. I also add a sprinkle of sea salt at this point and few grinds of black pepper.
  10. While the paella is simmering if using very large prawns give them a quick fry in a frying pan with any leftover garlic so they can brown slightly, this isn’t crucial but it does this add to the flavour. You can also do the same with the squid.
  11. When the paella has simmered for about 4 minutes add the tomato, clams & small prawns.
  12. Simmer until all the liquid as gone, the rice is cooked through, the clams are open and the prawns have turned pink.
  13. You might need to add a little more stock if it drys out before the rice is cooked through.
  14. At this point add the squid and large prawns
  15. Season with black pepper add sprinkle with chopped parsley.
  16. Serve.
Recipe by The Nutrition Kitchen at