Spicy Seafood Paella | DonalSkehan.com, The taste of summer, best served al fresco with a glass of wine!
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Spicy Seafood Paella

August 29

What I love most about this seafood paella recipe is that a big steaming pan of food is served straight to the table and people just dig in. It also makes a great leftover lunchbox if you’re lucky enough to have any left.


  • serves Serves 4
  • time 45 mins + marinade time


  1. 1. Put the prawns in a bowl and then add the garlic, paprika, black pepper and olive oil. Stir to coat the prawns and then set aside to marinate.
  2. 2. Meanwhile, dry fry the chorizo in a frying pan over a high heat until the discs are sizzling and coloured. Remove them from the pan using a slotted spoon and place on a plate lined with kitchen paper. Save the oil the chorizo has produced in the pan.
  3. 3. Cook the onion in the chorizo oil for about 6 minutes until softened, then add the rice, thyme, turmeric, cayenne and the remaining 1 teaspoon of paprika. Cook for 3 minutes, then pour in the wine and cook for 1 minute before adding the tomatoes and stock.
  4. 4. Simmer for about 15 minutes, without stirring, then add the prawns (with the marinade) together with the squid, peas and chorizo. Simmer for 5 minutes.
  5. 5. Before serving, sprinkle over the parsley and tuck lemon wedges in around the sides. Serve straight to the table.


12 prawns, shell on

2 garlic cloves, peeled and finely chopped

Good pinch of paprika, plus 1 teaspoon

A good grinding of black pepper

3 tbsp olive oil

150g chorizo sausage, cut into chunky discs

1 large onion, peeled and finely chopped

200g Arborio or paella rice

A few thyme sprigs

1 tap turmeric

1 tap cayenne pepper

125ml white wine

1 x 400g tin of cherry tomatoes

400ml fish stock

1 large squid, cut into rings

150g frozen peas

Good handful of flat-leaf parsley,finely chopped, to garnish

Lemon wedges, to serve


You'll Need


Frying pan