Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Spanish Paella Food Spanish Paella Preparation time Cooking time Serves INGREDIENTS 1 tsp saffron threads 1/3 cup white wine or water 1 tsp Spanish smoked paprika or sweet paprika. 3 tbls 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 METHOD Place saffron in a bowl with white wine and Spanish paprika and set aside. Heat oil in a large, wide pan and brown chorizo sausage and chicken. Remove from pan and set aside. 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. Add boiling stock, gently simmer for 20 minutes, uncovered, occasionally stirring to cook evenly. 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. Food Preparation time Cooking time Serves SHARE You might also like Food Miguel Maestre's chickpea and chorizo hotpot Words by Miguel Maestre on 20 Jul 2016 Food Chicken with aji sauce and Peruvian potatoes Food Chorizo mushrooms