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Serves: 8
Paella recipe
  • 60 ml olive oil
  • 30 ml butter
  • 8 chicken drumsticks
  • 4 crayfish tails (optional)
  • 2 onions, peeled and cubed
  • 2 cloves garlic, crushed
  • 1 red pepper, cubed
  • 1 x 410g tinned tomatoes
  • 500ml vegetable stock
  • 375ml uncooked rice
  • a pinch of saffron
  • 200g cubed hake fillets
  • 250g frozen peas
  • salt and black pepper
  • 400g mussels
  • 150g calamari rings
  • 16 deveined prawns
  1. Heat the oil and butter in a large pan and brown the chicken pieces. Remove and keep aside.
  2. Split the crayfish tails in half lengthwise and fry in the same pan. Set aside with the chicken.
  3. Fry the onions in the same pan until soft and caramelized.
  4. Add the garlic and the red pepper and sauté for 2 minutes.
  5. Add the tin of tomatoes and 400ml of the stock. Return the chicken to the pan and cook, covered, at low heat for 20 minutes.
  6. Add the pinch of saffron to the remaining chicken stock and leave to soak.
  7. Add the rice and simmer for 20 minutes.
  8. Add the remaining stock with the saffron, the cubed fish and the peas. Season with salt and pepper and simmer until the rice is cooked and most of the liquid is absorbed.
  9. Add the calamari and mussels and simmer for 4 minutes.
  10. Add the crayfish tail and prawns and cook until the prawns turn pink.
Recipe by Pink Polka Dot Food at