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BBQ Seafood Paella 
1 Tbsp Olive Oil 
1 Onion, chopped 
2 Cloves Garlic, chopped 
1 Yellow Pepper, diced 
15cm Chorizo, sliced into pound coin size 
350g Spanish Paella Rice 
1 Tsp La Chinata (Smoked Paprika) 
1/2 Tsp Turmeric (only because we ran out of saffron!) 
900 mls Water 
1 Veg stock Cube 
1 Fish stock cube 
Handful of Peas 
3 Pepperdews, chopped 
1 bag mixed Seafood selection (can buy these frozen in most supermarkets- containing muscles, squid and prawns) 
Juice of 1/2 lemon 
4 stems of garlic chives (optional) 
Season with Ground Pepper 
Add the Paella Rice, chopped Pepperdews, Turmeric and Paprika and cook for 1 min. Add the fish stock and veg stock cubes to boiling water and stir the stock cubes until dissolved. Add 500 mls of stock water to the pan. Add the Peas. 
I find that it helps to flatten the rice in the Pan once the water has nearly been absorbed to help get those crispy bits on the bottom. 
After 15 mins from adding the rest of the water, when the water is absorbed and the rice is virtually cooked, add the fish and squeezed lemon and cook for approx 5 mins. 
Serve and enjoy! 
Seafood Paella


When BBQ is ready (when coals are hot) soften the finely diced Onion in Olive Oil, then add chopped Yellow Pepper and sliced Chorizo, then cook for approx 2 mins. 
Stir occasionally, and after 10 mins add the rest of the Stock Water, then season with some ground Black Pepper, and add the finely chopped Garlic Chives. 
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