At the start of the month I was lucky enough to go on holiday with a couple of my girl friends to Malaga in Spain. We had a wonderful week in the sun eating delicious Spanish seafood and drinking cocktails and sangria.

We caught the bus to Granada and spent the day visiting the Alhambra, we went to Marbella and drank lovely wine in the beautiful courtyard at The Farm. We took sunset walks along the beach and had dinner at Chiringuito Miraflores where we drank blue wine!

The resort where we were staying had a programme of activities and on one of the days there was a paella cooking demonstration. Our chef cooked a massive 20 person paella, explaining that it was called a Paella mixta because it included both chicken and seafood. I love paella, it’s my favourite dish to eat when I go to Spain, and as it’s made with rice is normally gluten free. This recipe is a take on what I saw cooked there.


Prep time: 20 minutes

Cooking time: 30 minutes

Serves: 2 – 3 (depending how big you like your portions)  


250g chicken thighs chopped
3 tbsp olive oil
2 large garlic cloves, finely chopped
100g shallot, finely chopped (I used UK Shallots
½ red pepper, seeded and chopped
½ green pepper, seeded and chopped
½ yellow pepper, seeded and chopped

1 heaped tsp pimentón picante (smoked hot Spanish paprika)
200g large raw prawns
200g prepared squid, sliced
220g short-grain paella rice
½ heaped tsp loosely packed saffron strands
520ml litres fish stock
½ tsp sea salt
1 lemon, cut into wedges

1 tbsp flat leaf parsley, finely chopped

Place a 30cm paella pan over a burner on a medium heat. Heat the oil in the pan and add the chicken. Cook until the meat is starting to turn golden around the edges. Transfer the chicken to a bowl and set aside.

Add the garlic and shallot and fry for 5 minutes until soft and sweet, stirring every few minutes so that everything cooks evenly. You will need to do this throughout the cooking time. Add the peppers and pimentón, and fry for 5 minutes until the peppers are just softened. Stir in the squid, chicken and prawns, add the rice and saffron, and stir everything together well. Add the stock and salt and bring to the boil, stirring briefly to redistribute the ingredients around the pan.

Leave to simmer vigorously for 10 minutes over a medium-high heat, stirring occasionally. Then reduce the heat to low-medium, cover and leave to cook for a further 10 minutes, or until the rice is just cooked and the liquid will have been absorbed.

Turn off the heat, cover the pan and leave to rest for 5 minutes before serving. Serve warm straight from the pan with lemon wedges on the side.



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