Chorizo & Seafood Paella

Ingredients:
Spanish rice & saffron, smoked paprika, red capsicum, zucchini, pea, corn, green bean, onion, piquillo, sofrito & white wine, calamari, mussel, prawn, claim, scallop and chorizo our secret seafood stock.

Over time paella recipes have been adapted to suit different regions of Spain. Luckily for us, this one brings together the farm, the field and the ocean for a flavour combination you cannot prepare for. If you are the kind of person who can never decide which dish to choose then the meeting of fresh seafood and traditional Spanish chorizo will make this the paella for you!

Heavenly pork chorizo from the farm

The mention of chorizo is often enough to convince any meat lover to order a dish. But what happens when you combine this aromatic pork sausage with generous amounts of perfectly cooked seafood and striking saffron? A chorizo lover’s flavour sensation!

Our specially selected chorizo is a Spanish pork sausage that is given its flavour with sweet and spicy paprika and incorporates a pork casing. Sourced from a local Spanish supplier its traditional flavours are a must try!

Succulent seafood fresh from the ocean

All our seafood is ocean fresh and sourced from quality fish mongers locally. It’s used not only in the paella itself but to create a speciality seafood stock that is bursting with flavour. If you love seafood but want a little extra spice in your dish then this paella will suit you perfectly.

The most expensive spice in the world direct from the field

Saffron is often most well known for being the World’s most expensive spice. The reason for this is that 1kg of saffron requires handpicking almost one quarter of a million flowers, of which the stamen only is used!

Saffron is characterized by its stunning golden yellow colour, a bittersweet taste and a hay-like fragrance. It contains natural dyes which when added to food gives it a rich golden yellow colour. Another reason to really get stuck into this paella is that saffron has medicinal properties!

Best served with a chilled dry rosé, or a Rioja or other Tempranillo or Grenache varietal – try to keep it to the region and don’t feel you have to go expensive.

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