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Recipe of the week 18 January – Paella

This recipe is provided by Richard Till and may be found in his latest recipe book “Richard Till makes it easy”


1-2 tablespoon olive oil

1 onion, finely diced

1 capsicum, finely diced

½ teaspoon salt

¼ teaspoon paprika (optional)

2 chorizo sausages, thinly sliced

200 grams chicken thighs or breast, thinly sliced

1 teaspoon dried oregano

2 cups Arborio rice

1 x 400 gram can chopped tomatoes

200 grams prawns or shrimps

1 lemon

How to cook:

Heat olive oil in the bottom of a large heavy based frying pan or wok.

Throw onion and capsicum into the pan and cook for a few minutes until softened a bit.  Add salt and paprika, then stir and leave to cook for a few minutes.

Add chorizo and chicken, along with oregano.  Cook briefly, stirring to prevent the uncooked chicken from sticking to the pan..

Stir in rice and fry for another 5 minutes, stirring continuously.

Add tomatoes to the pan then fill the can twice with water and pour the water into the pan.  Gently stir to combine.

Once the liquid has come to the boil, reduce heat and cover.

After 20 minutes, remove lid, add prawns and stir.  At this point you could also add mussels or any other seafood.  Cover and continue to cook over low heat.  Squeeze the juice from the lemon into the pan and stir through.

Finally, cover and leave to stand for 15 minutes before serving. 

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