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Spanish Paella

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Cooking time


  • 1 tsp saffron threads
  • 1/3 cup white wine or water
  • 1 tsp Spanish smoked paprika or sweet paprika.
  • 3 tbls extra virgin olive oil
  • 2 chorizo sausages, sliced
  • 2 boned chicken thighs, cut into bite-sized pieces
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 red capsicum, sliced into strips
  • 3 medium tomatoes, chopped
  • 500g Spanish paella rice
  • 1¼ L chicken stock, boiling
  • 10 mussels, scrubbed and beards removed
  • 10 green prawns, peeled
  • 1 cup snow peas, trimmed


  1. Place saffron in a bowl with white wine and Spanish paprika and set aside.
  2. Heat oil in a large, wide pan and brown chorizo sausage and chicken. Remove from pan and set aside.
  3. Add garlic and onion to the same pan and gently sauté until softened. Add capsicum and tomatoes and cook for 5 minutes. Add saffron, white wine and paprika and stir in rice and cook for a further 5 minutes, gently stirring until wine is absorbed.
  4. Add boiling stock, gently simmer for 20 minutes, uncovered, occasionally stirring to cook evenly.
  5. Arrange mussels, prawns, chicken, chorizo and snow peas on top of paella and cover with foil and continue cooking slowly for 10-15 minutes. If paella is too dry add a little more stock. Turn off heat and leave to rest for 5 minutes before serving.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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