Bursting with a mix of smoky and spicy flavours, Aaron Craze puts his Rude Boy stamp on this Spanish classic
By Aaron Craze
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 1 large pinches saffron
  • 1 cloves garlic, peeled, plus 2-3 cloves garlic, roughly chopped
  • olive oil
  • 70 g cooking chorizo, sliced into discs
  • 6 skinless chicken thighs
  • 1 large white onion, sliced
  • 12 cherry tomatoes
  • 220 g jar roasted yellow and red peppers, sliced
  • 50 g smoked pancetta or streaky bacon, halved crossways
  • 300 ml white rioja wine
  • 2-3 bay leaves
  • 2-3 sprigs sage, roughly chopped
  • 2-3 sprigs thyme, roughly chopped
  • 1 large Spanish dried chillies, roughly chopped
  • 1 tsp paprika
  • 450 g paella rice
  • 1.2 litres chicken stock
  • 200 g raw prawns
  • 200 g mussels, scrubbed and rinsed
  • 200 g clams, scrubbed and rinsed
  • 1 pinches salt
  • 1 bunches parsley, chopped

Tips and Suggestions

Use the freshest shellfish you can find ask your fishmonger whats best on the day and feel free to switch the varieties accordingly.


1. Put the saffron and 1 peeled clove garlic in a small bowl and add a good glug of olive oil. Pound together, then set to aside to infuse.

2. Heat a large paella pan or large frying pan over a high heat. Add a few glugs of olive oil and fry the chorizo until it releases some of its spicy fat. Add the chicken and cook until browned on each side.

3. Turn the heat down and push the chicken and chorizo to the centre of the pan. Add the onion and chopped garlic to the exposed part of the pan and cook for a few minutes so the onion begins to soften. Add the cherry tomatoes, then the jar of peppers.

4. Push the ingredients to the centre and lay the pancetta on the exposed part of the pan. Once it starts to colour, pour in the white wine and add the bay, sage and thyme. Stir well, then add the Spanish dried pepper and paprika.

5. Pour in the rice and stir well, letting it toast for a minute or so. Tip in the chicken stock and saffron oil. Spread everything out in the pan so the surface is even and cook over a low heat for 15 minutes. Add a bit more stock or some water if the rice becomes dry.

6. After 15 minutes scatter the seafood on top of the rice and cook until the prawns are pink and the mussels and clams are open. Sprinkle with salt and parsley and serve hot.

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