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Summer Paella PDF Print E-mail

INGREDIENTS  (To Serve 6 people)


3      Tablespoons of olive oil

6      Boneless chicken pieces

8      Ounces of smoked bacon cut into strips

1      Large onion, chopped

1      Litre of chicken stock

8      Ounces of tomatoes, peeled seeded and chopped

2      Cloves of garlic, peeled and crushed

2      Pinches of saffron, soaked in hot water

1      Pound (500grams) of long grain rice

1      Red pepper, seeded and sliced

1      Green pepper, seeded and sliced

12    Fresh mussels in their shells

4      Ounces of peeled prawns

4      Ounces of Chorizo sausage, or similar, sliced


Black olives, lemon wedges, chopped parsley, and 12 king prawns (peeled) for garnish

Salt and pepper to taste






(1)      Cook the chicken in a paella pan or wok in the olive oil, on a medium heat, till brown (approx 10 minutes)

(2)      Add the onion and bacon and cook for another 5 minutes

(3)      Stir in the stock, tomatoes, garlic and saffron (including the water) and bring to the boil

(4)      Add the rice, peppers, peas, chorizo and salt and pepper

(5)      Cover and cook for 35 to 40 minutes until the rice is nearly tender and the stock absorbed

(6)      Stir in the mussels, prawns and king prawns continue to cook gently for about 5 minutes

(7)      Garnish with black olives, lemon wedges, and chopped parsley

(8)      Serve immediately on hot plates


I had this recently at a barbeque, excellently cooked and served with plenty of Sangria.

It was cooked to perfection outdoors on a paella burner and was so delicious I had to ask for the recipe so I could share it.  My thanks to Roy and Pat


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