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Paella - Aussie Barbie style

The secret to a good "aussie" paella is making sure all the ingredients are cooked with passion on the barbie. Seal off the Chicken, Chorizo and then "throw on the shrimps" - i.e. Green Prawns with tails on....

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  • 400g spanish or arborio rice

  • 165g organic corn fed chicken breast (cook and set aside)

  • 8 green prawns (or shrimps)

  • 8-10 live mussels in shell

  • 2 chorizo (cut diagonally)

  • 2 cloves of garlic (or 2 tbsps of lazy garlic)

  • 1 spanish red onion (finely chopped)

  • 3 roma tomatos (roasted and made into a sauce)

  • 2 red peppers (roasted and cut into strips)

  • 50g frozen baby peas (1/2 a cup)

  • 50g frozen sweet corn (1/2 a cup)

  • 2 1/2 tsps extra virgin olive oil

  • salt

  • black pepper (ground)

  • optional: sherry or white wine (pinot gris) when adding mussels

  • soup/saffron stock (simmer)

  • 2 tsps paprika

  • 1 tsp saffron

  • 550ml chicken stock

  • salt

  • black pepper (ground)

  • garnish

  • 4 lemon wedges

  • flat leaf parsley (finely chopped)

  • paella pan

  • dish

  • tongs

  • serves 4


  • 1.

    Remove the beards, de-beard the Mussels and wash in cold water, wash the Prawns

  • 2.

    Make the Soup - Add stock, paprika & saffron and cook till boiling - see the colour change in minutes

  • 3.

    Add a dash of olive oil to the barbie flat plate and cook the Chicken Breast (sliced or diced) and Chorizo (sliced thick) on moderate heat until brown - use organic corn feed Cook it taste divine, but can be substituted for cheaper Legs, Thighs, wings??....

  • 4.

    Throw on the shrimps on the Barbie .... and cook the Prawns (or Shrimps) and set aside once cooked in a dish with Chorizo and Chicken

  • 5.

    Roast the whole Peppers & Roma Tomato on the Barbie, slice the peppers into strips and make the Roma Tomato into a sauce

  • 6.

    Heat the Paella Pan .... little olive oil to coat surface add the Onion and garlic, cook until slightly coloured.

  • 7.

    Add the tomatos ..... add the unwashed spanish rice, wait until the rice soaks up the colour and oil and add the roasted red pepper, then the soup/stock - bring to boil then add chicken and add salt & pepper, add seafood (cooked prawns & mussells), peas & sweet corn on top - then reduce by simmering until rice appears at the surface (approx 15-20 mins) - DO NOT STIR, then remove from heat cover with lid or foil, put back on low heat and simmer for further 8-10 mins. Remove from heat and allow to steam for 3-4 mins and return to moderate heat for 1 min. Remove from heat and garnish with wedges of lemon and parsley.

  • 8.



Corn Fed Chicken is great although you can use cheaper cuts such as legs, wings etc adjust cooking time for this.

Live Mussels are available at a lot of farmer market or vacuum packed in speciality fish shops

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