A flavourful paella that will impress your guests 11



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Paella is a rice dish that is recognised as one of Spain’s national dishes. It hails from regional Valencia and is a delicious and hearty meal that can be shared with all the family. This dish is a wonderful to combine chicken and seafood.



  1. In a medium sized saucepan, combine the stock and turmeric and bring to the boil using a high heat setting. Reduce the heat to a low level and then leave to simmer, covered.
  2. Using a separate fry pan on medium heat, cook the chorizo for one minute each side or until it is golden brown in colour. Remove from heat. Add in the chicken and stir occasionally while it cooks for about 5 minutes or until the chicken is golden in colour. Again transfer to a bowl and set aside. Now cook the prawns by turning them occasionally for about 2 minutes or until their colour has changed. Remove the prawns from the heat and place aside in a bowl covered with foil.
  3. Before adding the onion and red and green capsicum, increase the heat to medium-high. Cook while stirring for roughly 5 minutes or until the onions are golden and soft. Add in the tomato, paprika and rice and continue to cook, stirring for about 1 minute. Reduce the heat to medium- low before adding one third of the stock and stirring to combine.
  4. Add in the chorizo and chicken and allow the mixture to simmer for about 5 minutes or until almost all the stock has been absorbed.
  5. Add in half of the remaining stock and cook for about 5 minutes. Again wait until the liquid has been absorbed before adding in the remaining stock and cooking for 5 – 10 minutes. The stock should be completely absorbed before the peas and prawns are sprinkled on top.
  6. Remove from heat and cover with 2 clean towels. Set aside for about 10 minutes so that the paella can form a crust.
  7. Spoon out paella into serving dishes and enjoy hot.


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  1. I do like paella/risotto. I know I am being picky but the pic shows unpeeled prawns and mussels while the recipe has peeled prawns, chicken and chorizo but no mussels 🙂

    3 REPLY
    • Yes, Robert. I am with you there. SAS can be a bit slap dash at times with their content. Besides which, truth in all things is something we oldies try to work on.

    • Sorry bro they are supposed to be unpeeled regardless of the recipe. It’s a throw together dish adapted to white middle class peccadilloes.

    • George Gray Yes and the mussels should be in full shell. I am aware of the traditional recipe, was just pointing out a contradiction between the pic and the recipe. My younger son is a paella expert, very traditional without any “white middle class peccadilloes.”

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