A very traditional spanish paella with chorizo, chicken, peas, squid, mussels and prawns. The saffron and chorizo give this one-pan meal a gorgeous red hue. A paella pan is recommended.
Prep Time

45 mins mins

Cook Time

45 mins mins

Total Time

1hr 30 mins mins




  • 350 gm (12oz) uncooked Laila Long Grain Rice
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red pepper, chopped
  • 125 gm (4ľoz) fresh chorizo/beef sausage, casing removed and diced
  • 2 skinless, boneless chicken breast fillets, diced
  • 1.25l (2 pints) chicken stock
  • 100 ml (4 floz) white wine
  • 1 sprig fresh thyme, leaves only
  • 1 pinch saffron
  • salt and freshly ground black pepper to taste
  • 2 squid, cleaned and diced
  • 2 tomatoes, seeded and chopped
  • 75 gm (3oz) frozen garden peas
  • 12 large prawns, peeled and deveined
  • 500 gm (11/4lb) mussels, cleaned and debearded
  • generous handful chopped parsley
  • 8 wedges lemon to garnish


  • Heat olive oil in paella pan over medium heat.
  • Add onion, garlic and pepper; cook and stir for a few minutes.
  • Add chorizo, chicken and rice; cook for 2 to 3 minutes. Stir in 1/2 of the stock, wine, thyme leaves and saffron. Season with salt and pepper. Bring to the boil and simmer for 15 minutes; stir occasionally.
  • Taste the rice and check to see if it is cooked. If the rice is uncooked, stir in 1/3 of the remaining stock.
  • Continue cooking, stirring occasionally. Stir in additional stock as necessary. Cook until rice is done.
  • Stir in squid, tomatoes and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with aluminium foil and leave for 3 to 5 minutes.
  • Remove the foil and sprinkle parsley over the top. Serve in paella pan garnished with lemon wedges.
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