We have been asked many times for Your Paella’s recipe from people that love Your Paella but can’t always get to us at public events and would love to cook it at home. Well now you can! Here you will be shown a step by step guide to cooking Your Paella for 4 to 6 people.

Your Paella's Chorizo Sausage

Chorizo sausage makes great Tapas.

What you will need

  • 34cm Paella Pan
  • Extra Virgin Olive Oil
  • 150g Spanish Chorizo Sausage
  • 150g Chicken Breast
  • 1Large Onion
  • 1 Red Pepper
  • Clams (Closed and uncooked)
  • Mussels (Closed and uncooked)
  • Calamari (uncooked)
  • Prawns (uncooked)
  • langoustines (uncooked)
  • 1 Tin of Tomatoes (chopped)
  • 250g Paella Rice
  • 1 Sachet of Paella Seasoning
  • Vegetable Stock
  • White Wine
  • Garlic
  • Lemons

    Your Paella Pan view

    Perfect Paella.

Chop the Chorizo, Chicken, Onion, Red Pepper and place to one side. Now place the Paella pan over the high heat and add 2 lugs of the extra virgin olive oil. Let the oil get warm and throw in the Chicken pieces. Once they have started to cook, throw in the Chorizo and stir them together for a couple of minutes.

Now add the chopped onion and Red pepper. Gently stir the mix making sure not to burn anything. If it seems to hot turn down the heat a little.

Now add the tin of Tomatoes and mix it in. Make up about 1 litre of a vegetable stock (Stock cube is OK) and pour that into the Paella pan. Now pour in some white wine and a finely chopped clove of the garlic. Stir everything well. Now leave until it starts to boil.

Once it starts to boil add the Paella rice. Gently mix the rice in the pan and bring up the heat if needed.  After about 10 minutes the rice should be expanding.

Now add the Paella seasoning and gently stir everything to mix in the seasoning. Once that is done and all the rice has changed colour, put your Clams into the pan and make sure they are covered by the mixture. Push the Mussels into the mixture as far as possible.

Now place the Calamari, Prawns and Langoustines on top of the Paella and cover with some tin foil and steam for about 5 to 10 minutes or until the prawns and langoustines are pink all over and the mussels shells have opened.

Take off the tin foil and your ready to serve. Chop the Lemons into quarters and put onto the side so they can be squeezed over the Paella.

If any of the clams or mussels shells are still closed, don’t eat them. Only eat the mussels or clams that have open shells.

Enjoy your meal!

Remember that Your Paella can come and cook for YOU! Check out our website www.yourpaella.co.uk

Your Paella mix.