A traditional Spanish Paella Valenciana with Crayfish


  • 1 Chopped Onion

  • 2 cloves Garlic

  • 24 Mussels

  • 2 Crayfish cut in halves ( raw or cooked)

  • 250 Grms Chicken

  • Sliced Squid Pieces (As desired)

  • 1 Cup Abrolio Rica

  • 2 Cups Chicken Stock

  • Salt and Pepper to Taste

  • Lemon Wedges

  • Saffron Strands Seeped in Hot Water

  • Prawns and any other shell fish as required


  • 1.

    Fry the onion in Olive Oil, add the garlic and chicken cut into bite size pieces. Fry well, now add the washed uncooked rice and fry stiring for about 5 mins. Pour in the stock and the saffron stir well, cover and cook without lifting the lid for 10 mins. Now add the squid and the crayfish, cover again and cook for 5 mins before adding the mussels (Spread them around so they stick up from the pan). Also add any other shell fish such as prawns or clams). Cover again and cook till the moisture has been absorbed in the cooking process, and the rice is tender. Cut the lemons in wedges and arrangearound the pan. Decorate with Parsley.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings