Fragrant Spanish paella

50 minshere
Cooking method: Bake

Fragrant Spanish paella

50 mins
Cooking method: Bake



  • 50mls of extra virgin olive oil
  • 200g chicken breast, diced
  • 200g of chorizo, thickly sliced
  • 1 onion, diced
  • 3 cloves garlic
  • 1 green capsicum, sliced
  • 1 red capsicum, sliced
  • 300g long grain rice
  • 500g of fish stock
  • 2 pinches saffron strands
  • 200mls white wine
  • 1 tspn Spanish smoked paprika
  • 2 pinches of chilli flakes (optional)
  • salt and freshly ground black pepper
  • 200g of Ghost shark (pearl fillets), diced
  • 12 Cockles
  • 12 green Prawns, shelled and deveined (optional)
  • flat leaf parsley to garnish

Seafood used

Cooking method

  1. Preheat the oven to 200°C.
  2. Place half the portion of oil into a shallow 3 litre wide pan with a lid, and heat. Place the chicken and chorizo into the pot and seal. Remove and set aside.
  3. Lower the heat, add remaining oil to the pot along with the onion, garlic, and capsicums and sweat for 3 minutes.
  4. Add rice, and move around the pan to coat in the oil and paprika and chilli flakes.
  5. Add stock in 5 minute intervals, alternatively adding the saffron, white wine, and salt and pepper until rice is cooked and all of the stock is absorbed.
  6. Place the chicken, chorizo, prawns, fish and cockles on top of the rice, place lid on the pan to cook for a further 3-4 minutes. This will just cook your seafood and give the paella a slightly crispy base.
  7. Add a little more seasoning if required.
  8. Serve up from the pan at the table. Garnish the paella with parsley or coriander. A glass of Rosé will complete this meal beautifully!


An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009