Paella con Pollo, Chorizo and Mariscos – Serves 5-6

So fed up of the snow I thought I would cook this to remind me of happy days in Spain. it’s not strictly Paella as I have been advised that you would never put chorizo and chicken in with seafood but I’m using poetic licence. I used quite a lot of wine probably because I started drinking it and got carried away lol.


4 Chicken thighs

150 g Raw chorizo diced

Large onion chopped

4 cloves garlic crushed

1 red pepper

2 large glasses of white wine

1 tin plum or chopped tomatoes (Top tip, apparently the better quality tomatoes are the plum ones)

Small packet Paella rice

200-400 ml Chicken stock (depending on quantity of rice)

Small piece un-died smoked haddock

1 cupful of frozen peas

400g Raw Mixed seafood (mussels, prawns, squid; clams or whatever you can get your hands on) use ready cooked if not available 2-4 teaspoons of sweet smoked paprika

1-2 teaspoons of hot smoked paprika

Pinch saffron

Black pepper

Lemon wedges and fresh parsley to serve


Heat a little olive oil in pan and brown chicken pieces then remove from pan and drain on kitchen paper.

Fry onion and garlic for a few minutes until soften then add chorizo and pepper and fry for another couple of minutes.

Add rice to pan and fry for a minute to coat with onion and chorizo oil.

Add paprika and saffron and stir.

Return chicken to pan and add glass of wine and tomatoes and allow to reduce.

Add chicken stock ladle at a time.and allow to reduce

Five minutes before the end flake smoked haddock and frozen peas into rice mixture and stir When most of the liquid has reduced add seafood and a cover until cooked through

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