Olli Cooks


recipe serves 4 diners

seafood & chicken paella


  • 2 Tablespoons Olive Oil

  • 1 Large Onion, diced

  • 2 Large Cloves Garlic, finely chopped

  • 1 Red Pepper, diced into small pieces

  • 4 Large Boneless Chicken Thighs, cut into bite sized pieces

  • 4 Large Tomatoes, chopped

  • 125ml  Dry White Wine 

  • Salt and Pepper

  • 10-12 Mussels, scraped and cleaned properly

  • 250g  Squid Rings

  • 750ml Fish Stock (Fresh or from Stock Cubes)

  • 500g Paella Rice (Jasmine Rice if not available)

  • 125g Frozen Peas

  • 1 Teaspoon Saffron Powder (or Saffron Threads)

  • 1 Teaspoon Smoked Paprika 

  • 500g King Prawns

  • 2 Tablespoons Flat Parsley, finely chopped

cooking method:

Heat the oil in a large sized non-stick pan over medium heat. Fry the onion, garlic and diced pepper together until onion is transparent (about 3 minutes).


Sauté the chicken thigh pieces until golden on all sides. Add in the chopped tomatoes and cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.


Add the wine, mussels and calamari rings. Allow to cook for 5 minutes until the wine has reduced to half the quantity, then pour in the stock, rice and saffron. Mix all ingredients until well combined.


Bring to a boil then reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. Cook until the rice is ALMOST cooked through.


Add in the prawns and peas mixing them through the rice, and cover again to allow the prawns and rice to cook completely.


Once cooked, sprinkle with the parsley and season with salt and pepper to taste. Drizzle with a small amount of olive oil and serve with fresh lemon.