Use whatever seafood you can get your hands on to make this paella; I think prawns and mussels work best. You can get handy bags of seafood that are great for no-fuss dinners like this.

  • 30 mins
  • 1-2
  • Medium


  • Olive oil, for frying
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 50g chorizo, sliced 1cm thick
  • ¼ tsp paprika
  • 150g risotto rice
  • Splash of sherry (optional)
  • 500ml hot chicken stock
  • Couple of handfuls of your chosen seafood
  • Sea salt and freshly ground black
  • pepper
  • Lemon wedge and fresh parsley, to serve


Heat two tablespoons olive oil in a large frying pan over a low heat and gently sweat the onion and garlic for five minutes, or until soft but without colour. Add the chorizo and paprika and cook the mixture for two minutes.

Add the rice, stirring to coat it in the oils in the pan.

Then add a splash of sherry, if using, and cook it until most of it has evaporated.

Add the stock, bit by bit, and allow it to be mostly absorbed before adding more.

Keep simmering over a gentle heat, stirring, until the stock has been used up and the rice is cooked through, about 15 minutes.

Push the chorizo to one side and spoon half the rice into a separate container for the next recipe. Cool it quickly, then refrigerate until ready to use.

At this point, add your chosen seafood to the pan; it’s best to cover the pan for this.

Timings: cook deveined raw prawns for a couple of minutes until pink; if the prawns are ready-cooked, heat them until warmed through; cook mussels and clams until they are opened and discard any that don’t open. Serve with a wedge of lemon and a scattering of parsley.

Sam’s cookbook, Too Good to Share, is out now.

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