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Whispering Brook

Seafood paella with chorizo

Seafood paella with chorizo
Recipe Date:
3 May 2020
Serving Size:
Cook Time:
  • 1 g Saffron thread
  • 2 tsp sweet paprika
  • 1 cup Whispering Brook Kalamata or Manzanilla Olives
  • 2 chorizo
  • 6 chicken thigh fillets
  • 12 calamari rings
  • 12 green prawns
  • 2 red capsicum
  • 2 cups paella rice
  • 4 large tomatoes
  • 1 tin tomato pieces
  • 500 mls chicken stock
  • 500 mls vegetable stock
  • 1 cup frozen peas
  • 2 lemons
  1. Place Saffron threads in a cup of water to diffuse
  2. Chop chicken thigh fillets, chorizo, capsicum and tomatoes
  3. Lightly fry chicken pieces in a paella pan with olive oil on medium heat until browned
  4. Remove chicken from pan, drain excess oil and place chicken pieces on a paper towel to absorb oil
  5. Lightly fry chorizo pieces in a paella pan on medium heat until browned
  6. Remove chorizo from pan, drain excess oil and place onto a paper towel to dry
  7. Add fresh olive oil to the pan on low heat.  Add capsicum and tomato pieces to cook lightly
  8. Add back the chicken and chorizo pieces
  9. Add olives, peas and tinned tomatoes
  10. Sprinkle paella rice over ingredients in the pan
  11. Add sweet paprika
  12. Add a cup of water with saffron, chicken and vegetable stock
  13. Stir all ingredients in the pan once than do not stir again.  Leave to reduce for about 20 minutes or until liquid has mostly been absorbed
  14. After about 10 minutes, add in seafood
  15. Once the liquid has mostly absorbed, turn off the heat and cover the pan for about 5 minutes.

‚ÄčServe with sliced lemon and your favourite wine such as Whispering Brook Semillon or Adam’s favourite, Whispering Brook Touriga Nacional.

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