A lovely dish to be shared among friends. Half the fun is in the preparation and the theatre of 'throwing' it all together.



  • 500g cooked prawns

  • 250g squid or calamari rings

  • 2 tomatoes, diced

  • 5 cups chicken stock (fresh or packet)

  • 1 tsp saffron strands

  • 1/4 cup olive oil

  • 1 brown onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 2 cups arborio rice

  • 250 g chicken pieces (I use chicken ribs)

  • 1 tsp paprika

  • 500g mussels

  • 2 - 3 crab cut into 4 pieces

  • pinch chilli flakes (optional)

  • 1 cup frozen peas (thawed)

  • 2 chorizo sausages (sliced finely)


  • 1.


  • 2.

    1. Combine saffron and stock in saucepan. Boil over high heat, Reduce heat to low, cover and hold at gentle simmer.

  • 3.

    2. Place crab pieces on hot plate of barbeque and cook until just done.

  • 4.

    3. Heat 1 tablespoon oil in paella pan, add sausage and cook for 5 minutes. Add chicken and cook until sealed. Set aside.

  • 5.

    4. Heat remaining oil, add onion and garlic. Cook until soft - do not brown. Add rice, paprika, chilli flakes, tomatoes, squid, sausage and chicken. Mix, pushing any rice around edge gently into mixture..

  • 6.

    5. Pour over 3 cups of hot stock and cook, uncovered, over high heat for 5 minutes. Do not stir. Reduce heat and simmer uncovered for 10 minutes. Add crab and push mussels (seam side down), gently into mixture.

  • 7.

    6. Continue to add stock and test rice. Taste the rice after about 15 minutes and every 5 minutes or so to determine when cooked. Taste from edge of pan. Top with cooked prawns. Cover and cook for a further 5 minutes. Paella should now look slightly moist, but not soupy.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1074kj
  • Fat Total 35g
  • Saturated Fat 7g
  • Protein 74g
  • Carbohydrate 108g
  • Sugar 9g
  • Sodium 1739mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Fish with firm flesh such as blue eye, trevally, salmon or tuna could also be used which would be added with the mussels.

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