Steenbergs Paella

A delicious paella recipe from Steenbergs, the artisan spice experts, using a tasty combination of firm, white fish and a variety of shellfish. Add a little sunshine to your plate!

Serves 6

  • 3tbsp olive oil
  • 170g risotto rice
  • 1 medium sized onion, finely sliced
  • 85g chorizo, roughly chopped
  • 1 - 2 pinches Steenbergs organic saffron, soaked in 250ml hot water for 5 minutes and strained
  • 2 - 3 breast of organic chicken
  • 300g prawns, mussels and baby octopus
  • 110g firm white fish, cut into 2cm cubes
  • 2 fresh red peppers
  • 1tsp Steenbergs organic paprika (or organic smoked paprika)
  • 2tbsp cooked peas
  • 500ml water or stock
  • 1/2 lemon & freshly chopped parsley to serve
  • salt to season

Top Tips

Vary the fish and shellfish combinations depending on taste and availability.

Try using Steenbergs Paella Spice Blend for added flavour instead of the paprika.



  1. In a deep, large frying pan, heat the oil until smoking. Add rice, onions and chorizo. Stir over a moderate heat until the rice turns white.
  2. Arrange the meat, fish, prawns, sliced peppers and peas on top.
  3. Add paprika or Steenbergs paella mixes, then pour over water/stock and saffron water. Cover the pan lightly with foil and cook in a moderate oven for 30 minutes until the rice is tender and the water/stock is absorbed.
  4. Season with salt, and squeeze the half lemon over the mixture. Decorate with chopped fresh parsley and serve from pan.

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