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  • 80 ml Olive Oil

  • 1 thinly sliced Chorizo Sausage

  • 200 g French shallots sliced

  • sea salt

  • 2 crushed Garlic Cloves

  • 2 teaspoons sweet Paprika

  • 0.25 teaspoon Cayenne pepper

  • 500 g Calasparra paella rice (or use arborio rice)

  • 400 g tin Tomatoes chopped

  • 0.5 teaspoon Saffron soaked in 1 tablespoon water

  • 1 red Capsicum roasted, peeled and thinly sliced

  • 1.25 L chicken stock

  • 300 g chopped green beans

  • 18 large raw Prawns peeled and deveined, tails left intact

  • 300 g black Mussels beards removed

  • 2 tablespoons chopped Flat-leaf parsley

  • Ground black Pepper


  • 1.

    Heat 2 teaspoons of the oil in a large saucepan over medium-high heat. Add the chorizo and cook, stirring occasionally, for 6–7 minutes until it is crisp. Remove from the pan and set aside.

  • 2.

    Reduce the heat to medium and add the remaining oil to the pan. Add the shallots and sprinkle with sea salt. Cook, stirring frequently, for 5 minutes, or until soft. Add the garlic, paprika and cayenne and cook, stirring, for another minute. Add the rice and stir to coat the grains with oil. Add the tomatoes, saffron, pepper and stock. Bring to the boil and then reduce the heat to low, cover and cook, stirring occasionally, for 15–20 minutes until the rice is almost tender.

  • 3.

    Add the beans, prawns and mussels and return the chorizo to the pan. Cover and cook for another 10 minutes, or until the mussels have opened and the prawns are cooked through (discard any mussels that haven’t opened after this time). Stir through the parsley and season to taste with salt and pepper.


Recipes from Every Day by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay

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Posted by Ernest7Report
Bill Grainger's paella was not paella but in reality a risotto as is didn't have a sofritto and socarrat was not possible as the dish was continually stirred. A wasted effort.
Posted by Julie68Report
I am going to try it with chicken instead of the seafood...???
Posted by SV32Report
Being from south Africa, I will have to look for Paella rice. Can I use any other rice like basmati for instance. Please let me know via e-mail.
Posted by Martin62Report
I also use Chicken thighs which I seal before adding the chorizo and then remove. Add it back in towards the end with the seafood. I dont stir after this point to develop that beautiful paella crust that old recipies talk about. Also infuse some saffron through the chicken stock.
Posted by ValerucaReport
I have just coocked the paella and it´s great with white wine instead the chicken stock! and with chicken pieces of course.
Posted by Peta44Report
Can anyone tell me how many this feeds as a main meal?
Posted by Peta44Report
SORRY! Please ignore me, just read Leens review - 5-6ppl, thanks.