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Easy to Follow Paella Recipe by Cé

A healthy, 'free from' meal that will impress your guests!
Prep Time 1 hour
Cook Time 1 hour


  • 40 cm paella dish
  • ½ glass olive oil
  • 300 g pork streaky rashers cut into cubes
  • 700 g chicken thighs, drumsticks, breast cut into 4cm cubes
  • Salt & pepper to taste
  • Half a chorizo sausage cut into slices
  • 2 g saffron
  • A pinch cayenne pepper or more
  • 300 g calamari rings
  • 2 peppers 1 red and 1 green, cut into strips
  • 3 onions in a food processor if possible, finely chopped
  • 2 garlic cloves finely chopped
  • 300 g prawns
  • 3 carrots cut into sticks
  • 700 g paella rice
  • 6 tomatoes seeds removed, quartered
  • 200 g frozen peas
  • 300 g mussels cooked
  • 8 langoustines to decorate


  1. On low heat, warm a third of the oil in the paella dish.
  2. Cook the pork and chicken together for about 20 minutes, stirring so that the meat does not colour too much.
  3. Add salt, pepper and the chorizo. Cook for a further 10 minutes.
  4. Dissolve the saffron in a glass of warm salty water and add the cayenne pepper.
  5. While the meat cooks, I usually prep all vegetables. You can also do it the previous day to gain time.
  6. Remove the meat from the dish. Keep it aside, covered.
  7. Add the rest of the oil to the paella dish over a high heat. Add calamari and peppers and stir. Bring the heat down to medium. After a couple of minutes, add the onions, garlic, prawns and carrots.
  8. Stir and add the rice. When the rice is creamy, add the tomatoes then the peas.
  9. Put the meat back in and add the glass of cayenne pepper and saffron water. Stir and taste to check whether you need more salt or pepper.
  10. Cover with water, bring to the boil then reduce to low heat until the rice is soft and the liquid has been absorbed.
  11. In the meantime, cook the langoustines in boiling water for 2 1/2 minutes if frozen, 3 minutes if fresh. Let them cool down.
  12. In a separate pan, stir fry the mussels in a splash of olive oil. Do the same with the langoustines. Add them to the dish.