top of page


Who doesn’t like Paella? The only thing to not like about Paella is how long it takes to make! But not any more. Michelle, my Dishcrawl partner in crime, came across this recipe a few weeks ago. She made it for dinner and couldn’t stop telling me how delicious it is. I had to try it.

Don’t get me wrong. This recipe was not whipped up in a jiffy. But it does take significantly less time than the “real thing”. Caution – I somehow managed to burn my finger in the cooking process. I’m not really sure exactly how it happened, perhaps the jalapeño?? Regardless, be careful…. burned fingers come out of nowhere and can happen to anyone!

In short this recipe is awesome. nom nom nom. It wasn’t hot enough for my liking, hot sauce was applied, but all in all it’s fantastic and I will absolutely be making it again. I adapted it, of course, and would add more heat to the next batch.


1 white onion, chopped

4 garlic cloves, crushed and chopped

1 medium zucchini, cubed

1 red pepper, cut into long thin strips

½ cup button mushrooms, cleaned and sliced

1 Jalapeño pepper, roughly chopped (optional, I used it)

2 tomatoes, roughly chopped

1 tsp paprika

¼ tsp turmeric powder (more if you want a stronger colour)

¼ cumin powder

1 tsp dried chili flakes

1 ½ cups paella rice/ risotto rice

3 cups vegetable/ chicken broth/ water (hot) I used chicken

1 chicken breast, no skin no bone, cut into small chunks

2 chorizo sausages, case removed and filling cut into small chunks

1 bag mix frozen seafood, thawed

Frozen peas- handful – I didn’t use these

Spring onions/ scallions- 4, white part roughly chopped *essential*

2 tsp olive oil *I would say I used more than this*

Salt- to taste

Heat the olive oil in a large pot and sauté the onions till soft and fragrant.

Add the garlic and continue sautéing for a few more minutes.

In goes the zucchini, red pepper, mushrooms and jalapeño pepper. Cook on medium heat till the veggies are slightly cooked, stirring in between.

Add the chopped tomatoes and keep stirring. Cook till the oil starts to separate.

Add the paprika, turmeric and cumin powder, dried chilli flakes and salt. Combine well, making sure the veggies are all coated well.

Add the paella rice and mix well, stirring for about 3 to 4 minutes, till the rice begins to slightly crackle.

Add the hot stock/ water at this point. Give it a mix, cover and cook on medium to high heat until the rice is cooked through. If its starts burning or sticking to the bottom, pour some more water in *I didn’t do this, I let it stick*.

While this is cooking sauté the chicken and chorizo on a pan with 1 tsp oil until almost done. Add the bag of seafood and continue to cook for another few minutes.

Add the meat to the paella, stir well and continue to cook for another 3-5 minutes to make sure the seafood is done.

Add the frozen peas towards the end, about 3 minutes before you take it off the heat. Stir well and just before serving throw in the scallions.

bottom of page