• 2 x tbspn Olive oil
  • 1 x raw chorizo (100 -150g), chopped into 10-15mm chunks
  • 100-150g bacon or pancetta pieces, skin removed and chopped in chunks
  • 200-250g chicken thighs, chopped into chunks
  • 2 x peppers (any colour or combo of colours), seeds removed & chopped into chunks
  • 3-4 x cloves of garlic, rough chopped
  • 1 x good sized onion, rough chopped
  • Stalk only from a small bunch of flat leaf parsley, rough small chopped
  • 1-2 small red chillies, rough chopped – Optional
  • Sea salt & fresh ground pepper
  • 1/2 tspn saffron – more if you want (don’t be shy!)
  • 2 tspn good quality sweet paprika
  • 200 g calasparra rice – or alborio rice
  • 1 x 400 tin tomatoes, chopped in chunks
  • 600 ml of good quality chickens stock
  • 20 or so Prawn tales, shells removed if preferred
  • 20 or so clams or mussels or both – Optional
  • 1 x cup of broad beans, skinned (thawed frozen is OK) or any other quick cook green veges (eg peas, chopped beans or asparagus)
  • Small bunch of flat leaf parsley leaves only, rough chopped
  • 2 small lemons



  • Heat the olive oil in the paella pan and fry the chorizo and bacon or pancetta for approx 10 minutes until they starts to render
  • Add chicken and gently fry approx 5 minutes
  • Add peppers, garlic, onions and parsley stalks, plenty of salt and pepper, saffron & paprika – gently fry (stirring regularly) for approx 10 minutes until the veges soften – lid down on BBQ if you can
  • Add the rice and stir well for a few minutes to insure all the rice is coated in the frying juices
  • Add the tomatoes and chicken stock and season to taste with salt and pepper
  • Bring to boil then reduce to heat to simmer for 15 minutes – stir occasionally in the first 10 minutes only. Lid down on BBQ
  • Evenly spread the Prawn tales  & broad beans (or other green vege) over the top & gently push under the surface
  • Cover with tinfoil & lid on BBQ and simmer a further 5 to 15 minutes at low heat – ie enough to cook the seafood on the top. Also it can sit and “soak” like this on low heat for a while


  • Sprinkle parsley leaves over the tops and squeeze the juice of 1 lemon over
  • Serve with lemon wedges


  • Serves 4


  • Cook outside – otherwise it is just “a rice dish”

Adapted from Jamie Oliver’s Favorite Paella – Perfected in Espana 2012

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