Paella recipe


24 mussels.
12 scallops.
4 chicken breasts.
½ red capsicum.
½ green capsicum.
18 oz of Italian sausages.
7 oz of raw prawns.
4 cups of chicken stock.
2 cups of long grain rice.
4 tablespoons of olive oil.
2 teaspoons of garlic, crushed.
¼ teaspoon of saffron.
Salt and pepper.


Slice the sausages.

Peel and devein the prawns.

Dice the capsicum.

Season the chicken.

In a large pan with a lid, sauté the garlic in the olive oil.

Add the chicken and brown it for about 5 minutes, then add the sausage and cook for 5 minutes.

Put the rice in the pan, stir the saffron into the liquid, and pour it over the rice.

Stir thoroughly and put the lid on the pan.

Cook slowly until the rice is tender.

Add the prawns, scallops and mussels and cover the pan again to steam them open.

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