Proper job paella

plate 2 people
clock 40


 • 200g Raw Prawns

• 1 Onion, finely diced

• 2 Peppers, finely diced

• 2 cloves of garlic, finely diced

• 1tbsp olive oil

• 4 Chorizo sausages, roughly chopped into coins

• 100g Squid or Octopus

• 100g Paella rice

• 1 litre Fish stock

• 100ml white wine

• 3 bay leaves

• 1 tbsp dried thyme

• 1 tbsp Smoked paprika

• 1 tsp turmeric

• 2 Lemons

• 1tbsp Coriander, chopped

• 1 tsp Smoked Seasalt


 1 .For this Cornish paella start by softening the onion, peppers and garlic in oil.

2. Then add in the sausage, paprika, turmeric, thyme and bay leaves. Cook the sausages for 5-10 minutes until they start to brown and then add in your paella rice. Stir for 2 minutes and then add in white wine.

3. Allow the wine to deglaze the pan and then follow with a ladle of stock. Add a little stock at a time until the rice starts to cook. Over 15-20 minutes of cooking your rice will soften and soon the paella is ready to finish cooking on a medium to low heat.

4. Add in the prawns and squid and don’t be afraid of allowing the rice and the paella in the base of the pan to brown and caramelise. (Its called the socarrat and it is truly delicious!). Cook for another 10 minutes and once the prawns turn bright salmon pink and the squid is cooked, serve your paella with lemon segments and freshly chopped coriander. Season with smoked sea salt.