Punchy Paella

Preparation Time: 15 minutes | Cooking Time: 35 minutes | Serves: 4


  • 2 Cloves of Garlic
  • 1 Onion
  • 1 Carrot
  • 1/2 a bunch of Flat-Leaf Parsley
  • 70g Chorizo
  • 1 tsp Sweet Smoked Paprika
  • 1 Red Pepper
  • 1 tbsp Tomato Puree
  • 1 Chicken stock-cube
  • Crevettes from The Fishmongers
  • 2 Chicken Thighs from The Butchery
  • 300g Paella Rice
  • 100g Frozen Peas
  • 1 Lemon


  1. Peel and finely slice the garlic.
  2. Peel and roughly chop the onion and carrot.
  3. Finely slice the parsley stalks.
  4. Roughly chop the chorizo and chicken thighs.
  5. Put a tablespoon of oil into a shallow casserole or paella pan over on a medium heat
  6. Add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for 5 minutes, keep stirring.
  7. Deseed and slice the pepper, then add to the pan to cook for a further 5 minutes.
  8. Stir through the tomato purée and crumble in the stock cube.
  9. Add the rice and stir for a couple of minutes so it starts to absorb the flavour.
  10. Pour in 750ml of boiling water and add a pinch of salt and black pepper.
  11. Put the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly and adding a splash of water if needed.
  12. Gently stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until cooked through.
  13. Season with salt and pepper.
  14. Chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side.

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