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Poole, Dorset BH15 2PW
Chilli Seafood Paella


Serves: 6
Difficulty: Intermediate
TOTAL PREP TIME: 15-minutes

250g basmati rice
150g quinoa
300ml chicken broth
2 tbsp olive oil
1 yellow pepper chopped
2 chopped tomatoes
4 chopped spring onions
4 x chopped garlic cloves
8 x chopped crab sticks
375g seafood mix
150g chopped chorizo sausage
1 tbsp apple cider vinegar
Chopped fresh thyme
300ml chicken broth
2 tbsp dried chill flakes
1 tbsp sweet chilli sauce
1 tsp Himalayan salt
1 tbsp pepper

To garnish:
Sliced lime (into 4)
Fresh parsely


  1. Cook the rice and the quinoa in chicken broth (optional), can use water if you choose.
  2. Chop up all the vegetables and leave to one side.
  3. In a wok, heat the olive oil and then add the seafood mix. Turn the stove down and allow to cook for 10-minutes.
  4. Drain any water from the seafood mix, then add the vegetables cooking for a further 5 minutes. Add a little more olive oil if needed.
  5. Add the cooked rice and quinoa with the chorizo sausage and crab sticks.
  6. Pour in the apple cider vinegar, chopped thyme, chilli flakes, garlic and finally the chicken broth.
  7. Cover the rice and allow to simmer on low heat for 20-minutes. Stir the paella frequently to prevent from sticking to the pan.
  8. After 20-minutes add the sweet chilli sauce, salt and pepper. If the chicken broth hasn’t fully absorbed into the rice, then leave until there is no more liquid.
  9. Garnish with lime slices and fresh parsley

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