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Vixxy P’s Ridiculously Easy Paella

This is stupidly easy. It is my ridiculously easy Paella.  This meal is so easy to do you can do it mid week after a long day. about 10mins of prep and you can leave it to do it’s magic to create a rich, smooth, silky beautiful paella. NOM!! I know I am probably angering a lot of paella experts by doing it this way, but the taste is fantastic and you can add or simplify this recipe as much as you want depending on what ingredients you have in your cupboards or picky your guests are! This is more of a seafood paella with the addition of chorizo. I know that might be classed as a cardinal sin but it tastes great … so nuuurrrrr!!


1 tbsp Olive Oil

110g Chorizo sausage, chopped

300g Paella or Risotto Rice (or any type of rice you have)

1 medium Onion, chopped

1 tsp Tumeric

3/4 tsp Hot Spanish Paprika

1 pint Fish Stock

1 Red Bell Pepper

1 Green Bell Pepper

150g Petis Pois

2 whole squid, sliced and chopped

300g raw prawns (shell on or off whatever you prefer)

500g Mussels cleaned (discard any that don’t close when tapped)


1. Pre-heat the oven to 170c/325f/Gas Mark 3, then in a large frying pan or paella pan heat the oil on a medium heat, then add the chopped onion, cook it till it softens but not brown

2. Add the chopped chorizo and cook until the oils have been released from the meat and turned the onions an organgey red

3. Add the rice and mix well into the chorizo, onions and oil until the rice is fully covered and also turned organgey red

4. Then add the 1 pint of fish stock to the dish and bring to a soft simmer

5. Add the chopped peppers and petis pois to the dish

6. Leave the dish to simmer until it absorbs most of the liquid, test the rice to see whether it is cooked.  If it is cooked through, then add the raw prawns and stir through until they have turned pink.

7. Take the pan off the hob and add the mussels and the squid stir through and then cover the pan in foil and put into the oven for 8-10 minutes

8. Check the dish after this to see whether the mussels and squid have cooked, if they haven’t place the foil over and put back in the oven for a few more minutes.  Serve when cooked through

9. Serve with hot fresh crusty bread

See… EASY!


This recipe is the intellectual property of Victoria Proctor 2012

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Joint Founder of Two Bottles In Podcast, thoroughly mature and serious in all things gin, prosecco and food related. Lover of life and passionate about encouraging belief and empowerment in others.

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