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Seafood Paella


  • 200g king prawns
  • 500g mussels, cleaned
  • 225g chorizo, sliced
  • 1 onion, peeled and diced
  • 1 tsp fennel seeds
  • 3 tsp smoked paprika
  • 300g paella rice
  • 900ml chicken stock
  • 200g garden peas
  • 2 lemons, cut into wedges
  • Chopped parsley
  • Salt and pepper
  • 0 : 30


    Pre-heat the BBQ with the Paella or Chef Pan in place on a low heat for a couple of minutes. Add a glug of oil to the pan then add the onions and fry gently until translucent, then add the chorizo and red pepper. Once the chorizo starts to release its oil add the fennel seeds and fry for 1-2 minutes until fragrant.

    Add the smoked paprika and paella rice, stir well to combine everything together and cook for 1 minute. Add the stock and a pinch of salt and leave the paella to absorb it, this should take around 15 minutes on a low heat. Do not be tempted to stir it!

    Add the prawns to the top of the rice along with your peas and mussels. Pop the lid on and cook for a further 5 minutes.

    Finish with a squeeze of lemon and garnish with chopped parsley.