Essential Paella

Essential  Cuisine

Essential Cuisine

Premium Supplier 22nd August 2018

Essential Paella

Paella is primarily a rice dish, similar to the Italian risotto.

A Valencian paella usually consists of chicken or rabbit and snails with green beans, whereas a Barcelona paella might use more seafood such as squid, prawns and clams with the addition of chorizo sausage and red peppers.

Paella is named after the flat-bottomed pan in which it is cooked over an open flame with a wide surface area.

Essential Links

Signature Chicken Stock Reduction -

Signature Shellfish Stock Reduction -

The Signature collection download -


  • 60ml Olive oil
  • 20 Boneless chicken thighs, skin on, cut in half
  • Seasoned flour for dusting
  • 250g Sliced chorizo sausage
  • 250g Chopped onion
  • 5 Finely chopped garlic cloves
  • 4 tsps Paprika
  • 2 pinches Powdered saffron
  • 250g Chopped tomato
  • 100g Diced red pepper
  • 100g Diced yellow pepper
  • 200g Green beans, chopped into pieces
  • 200g Podded peas
  • 500ml Essential Cuisine Reduced Chicken Stock
  • 1 litre Essential Cuisine Shellfish Stock
  • 500ml Water
  • 1kg Short grain paella rice (Valencia)
  • 30g Cleaned and de-bearded fresh mussels
  • 30 Raw peeled tiger prawns
  • A good twist of freshly ground pepper
  • Sea Salt Season to your taste
  • 2 tbsps Chopped flat parsley
  • 10 Lemon wedges


1. Heat the olive oil in a thick bottomed paella pan. Lightly dust the chicken and fry in the oil, turning occasionally until golden brown on all sides. Remove to one side.
2. In the same pan, fry the chorizo slices until coloured on both sides and the paprika oil and pork fat ooze out into the pan. Remove the chorizo and place with the chicken.
3. Gently fry the onion and garlic in the oil until soft but without too much colour.
4. Stir in the paprika and saffron, cook for 2 minutes, stirring frequently.
5. Add the tomato, peppers, beans and peas, cook for a further 2 minutes.
6. Add the Essential Cuisine Reduced Chicken Stock, Shellfish Stock and water to the pan, bring to the boil on a high heat.
7. Add the chicken and chorizo back into the pan.
8. Stir the rice into the stock, cover and bring back to the boil, simmer with a lid on for 15 minutes on a low heat until the stock has been absorbed and the rice is tender. Stir occasionally.
9. Place the mussels and prawns on top of the rice and continue cooking with a lid on, until the mussels open and the prawns are cooked through.
10. Season to your taste with freshly ground pepper and sea salt, remove from the heat and allow to stand for a few minutes.
11. Serve on warm plates, sprinkle with the parsley and garnish with the lemon wedges.
12. Your Essential Paella is now ready to be served.