Seafood Paella


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There are multiple reasons to visit Spain but Khatija Mall confesses she had only one, really, in her sights. She was determined to find a knock-out paella, try a decipher its secrets on the spot, and bring home the memories to inform her own recreation of this great dish. So suitable for local cooks, with fresh seafood readily available, and bold spicing part of local genes


Step 1: Chicken
1kg skinless chicken pieces
2 tbsp Chili paste
2 tsp crushed jeera
2 tsp pepper steak spice
3 tbsp Gorima’s orange seasoning
5 tsp Smoked paprika
4 tsp garlic, crushed
1 ½ Cups onion, chopped
1 Cup grated tomatoes
3 tbsp tomato puree
¼ cup oil/ghee
½ cup green, yellow, red peppers, chopped
1 Cup frozen corn, rinsed, drained
1 Cup frozen peas, rinsed, drained


1. Marinate chicken with spices.
2. Gently fry onions in ghee/oil.
3. Add chicken, cook until golden.
4. Stir in tomatoes and puree, cook until blended.
5. Add peppers, corn and peas, stir fry for 5 minutes.


Step 2: Prawns
500g Prawns shelled, deveined
3 tsp Green seasoning
1 tsp Smoked paprika
2 tsp Ground garlic
2 tbsp Mayonnaise


1. Marinate prawns in above ingredients.
2. Then pan-fry marinated prawns, 5 mins each side, in ½ cup olive oil.
3. Reserve this oil to fry the fish.


Step 3: Fish
200g Fish (hake or sole are good) skinned, deboned, cubed
1 tsp Ground garlic
1 tbsp Lemon juice
1 tsp Gorima’s green chili paste
2 tsp Gorima’s green seasoning
3 tbsp Oil


1. Marinate fish in above ingredients.
2. Pan fry in the olive oil reserved after cooking the prawns.


Step 4
3 Chorizo sausages, cut into thick rounds, pan-fried
3 Cups Sella basmati rice, boiled until half cooked
1 tsp Saffron steeped in 2 tbsp hot water
3 tbsp Chicken stock dissolved in 1 cup water
1 Cup chopped flat-leaf parsley


1. In a shallow, flat-bottomed pot, gently mix together chicken, rice, prawns, fish and chorizo.
2. Stir in chicken stock, saffron and parsley.
3. Bake at 180 degrees for 20 minutes.


  1. Marinate wings for an hour with ginger and garlic and amigos spice
  2. Add oil to pan
  3. Add chicken and allow to brown
  4. Add water
  5. Pour sticky wings sauce and reduce heat


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