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  • 1 Small chicken

  • ½ large Spanish onion, sliced

  • Olive oil

  • 200 ml. white wine

  • 500 g. tomatoes, peeled, seeded and chopped

  • ½ red sweet pepper

  • 2 cloves garlic

  • 2 bay leaves

  • 1 tablespoon marjoram, chopped

  • 400 ml. chicken stock

  • Good pinch saffron

  • 150 g. risotto rice

  • 100 g. chorizo, sliced

  • 450 g. monk fish, cut into chunks

  • 1 large squid

  • 8 tiger prawns

  • 50 g. French beans, cooked and refreshed

  • 1 teaspoon paprika

  • For the garnish:

  • 1 lemon cut in wedges

  • Handful black olives

  • 2 tablespoons parsley, chopped

  • 250 g. mussels, take from above.


  • 1.

    You will need a large pan, preferably a paella pan, otherwise a large sautéing pan or frying pan.

  • 2.

    First cut the chicken into small pieces. Add some oil to the large pan and fry on all sides till brown. Add the paprika and soften the onion in the oil. Now add the tomatoes, red pepper, garlic, bay leaves, marjoram, chicken stock and saffron and cook for 20 minutes on low heat.

  • 3.

    In another pan heat some oil and brown the chorizo on all sides, then remove. Clean the squid by removing the contents of the body and wash thoroughly. Cut off the tentacles and cut the body into rings. Brown the squid and its tentacles in the chorizo pan then the monkfish and tiger prawns. This will give some richness.

  • 4.

    Now add the rice and the wine to the chicken and tomatoes and continue cooking on a low heat for 15 minutes. Add the fish and beans. Cover and cook for a further 15 minutes or until the rice is just tender.

  • 5.

    Garnish with the olives, chopped parsley and lemon wedges. Serve from the pan and let the guests help themselves.

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