The Spaniard

Seafood Paella

Preparation info
  • Serves

    6 – 8

    • Difficulty


Appears in
WHOLE: Bowl Food for Balance

By Melissa Delport

Published 2018

  • About

The first time I tried paella, I was lucky enough to be sitting by the ocean in Barcelona, Spain. It is a moment I will never forget and I hope that the first taste of my paella leaves you with wanderlust to take that flight.


  • 250 grams deboned chicken thighs
  • cup spelt flour
  • coconut oil


Preheat the oven to 180 °C.

Dust the chicken thighs with the spelt flour. In a large frying pan over medium heat, add 1 tablespoon coconut oil. Add the chicken thighs and fry until