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Preparation time: 30 minutes
Cooking time: 35 to 40 minutes.
For 6 to 8 people

  • 800g of long or round rice
  • 1 pinch of saffron pistils:
  • 6 chicken legs divided into two parts. 1piece of chorizo. 16 shrimps. 1kg of Bouchot mussels (rope-grown blue mussels)
  • 1 onion. 1 shallot
  • 25 cl of white wine. ½ litre of chicken stock 
  • 500g of squid or calamari, in strips
  • 200g.of frozen peas. 6 artichoke heads. 1 lemon. 1 bunch of green asparagus.
  • Olive oil to taste

  • Cut the chicken thighs into two pieces.
  • Peel and finely chop the shallot and onion. Wash all of the vegetables. Afterwards, dice the peppers. Turn the artichokes, cut them in half and add the lemon juice; peel the asparagus and cut it into wedges.
  • Stir the chicken broth together with the saffron in 1 litre of warm water.
  • Cut the chorizo into slices.
  • Fry the chorizo on both sides without adding any oil or other fat. Discard the fat that came out of them. Salt and pour a little olive oil over the chicken. Fry it in the paella pan on medium heat for 10 minutes. 
  • When it has turned brown, add the diced peppers, onion, shallots and artichokes; sweat everything for 5 minutes (sweating is a cooking technique that involves cooking food over low heat to make it release moisture). 
  • Add the rice and sweat for another 3 minutes; deglaze it (dissolve the browned food residue) with the white wine and moisten it with the broth. 
  • Add the strips of squid ; put the lid on and cook on low heat (at a temperature of 160°C) for around 10 minutes.
  • Add the mussels, peas and asparagus wedges, and then finish cooking for 10 minutes.
  • Cook the shrimps a la plancha (grill them on the griddle) and place them on the paella.
  • Let stand for about 5 minutes.
  • Check the cooking of the chicken. Decorate the paella on each plate with a lemon wedge.
Chef's tip 
Use one phalange of the index finger as a measuring unit between the level of the rice and that of the broth to achieve well cooked and smooth rice. 

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