Prep time:

Cooking time: 30 minutes

Total time:

Serves: 4

1tsp (1g) saffron

½tsp ground turmeric

300g bomba paella rice

2tbsp olive oil

150g chorizo sliced on the diagonal into ½cm thick slices

2 chicken thighs (skin off, bone out) sliced into 2cm strips

2 onions finely chopped

3 cloves of garlic, crushed

2tbsp smoked paprika

800ml fish stock

200ml white wine

10 cleaned mussels

2 squid tubes cut into rings, fresh or frozen

½ pint glass of Greenland prawns, shell on

½ pint glass of Greenland prawns shell off or king prawns, shell off

100g frozen peas

2 lemons, quartered

This is a showstopper dish but is very easy. The trick is to use the best quality shellfish, preferably from your local fishmonger, and part-cook the rice with saffron and turmeric so the paella takes on the amazing colour. Both of these tips were given to me by Sankey’s in Tunbridge Wells.

If you wish to simplify the dish you can omit the squid and/or the mussels. The prawns, chorizo and chicken are a must!

  1. Remove any remaining beards from the mussels and wash them under cold water. Tap each mussel. If it doesn’t close, dispose of it.
  2. Put your rice, saffron, turmeric and 500ml of stock in a pan and simmer for 8 minutes. Fork through the rice and set aside.
  3. Add the olive oil to a large pan (I used a large casserole) and add your chicken. Colour for 5 minutes before adding the onion and garlic. Sauté for 5 minutes. Push the onion and chicken mixture to the side of the pan and char the lemon quarters for 5 minutes turning them every minute or so. This caramelises them and makes them really sweet. Remove the lemon wedges and set aside.
  4. Give the onions and chicken a stir to make sure they don’t catch then push them to the side of the pan again. Colour the chorizo for a minute on each side. Add the smoked paprika and the wine and give everything a stir.
  5. Add your part-cooked rice and the remaining stock. Stir and simmer for 5 minutes. Add your mussels on top of the rice, put a lid on the pan and let the mussels steam cook for 5 minutes. Discard any mussels that haven’t opened.
  6. Add the squid, prawns and peas. Give the paella one last stir then put the lid on the pan for 2 more minutes. Serve with the lemon wedges and fresh herbs if you like.

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...