Name: Seafood paella
Yield: Serves 6
Ingredients: 2 boneless, skinless chicken thigh fillets, cut into 2 cm (¾ inch) pieces; ½ teaspoon chilli powder; 12 raw prawns (shrimp), peeled and deveined, tails left intact; 1 teaspoon smoked paprika; 100 ml (3½ fl oz) olive oil; 1 handful coriander (cilantro) leaves; 2 lemons, cut into wedges; 350 g (12 oz) calasparra rice; 6 garlic cloves, chopped; 2 red onions, chopped; 125 ml (4 fl oz/½ cup) fino sherry; a generous pinch of saffron threads; 1 kg (2 lb 4 oz) mussels; 1.5 litres (52 fl oz/6 cups) chicken stock; 1 teaspoon sweet paprika; 1 red capsicum (pepper), diced; 3 green chillies, seeded and chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

Paella is a great dinner party meal and if you are going to cook it often, then it’s worth investing in a proper paella pan, good-quality paprika (look for brightly coloured tins of paprika, not the generic herb jars) and a nice bottle of Spanish sherry. This recipe serves six but the quantity can easily be changed to suit the number of guests and is only constrained by the size of your pan.

You can also use this recipe as a base for a Vegetarian paella, substituting the chicken and