Prep 30 m
Cook 40m


    1 chicken, cut into 8 pieces

    1 ½ tbsp (20ml) olive oil

    250 gm beef sausages, sliced

    2 white onions, finely chopped

    30 gm garlic, pounded

    50 gm assorted bell peppers

    30 gm squid, sliced

    2 pinches saffron

    120gm tomato, peeled and chopped

    400 gm long grain rice

    60 gm clams, washed

    40 gm mussels

    30 gm prawns, peeled

    Chicken stock

    50 gm crab meat

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Ingredient Substitution Guide


1. Heat olive oil in a shallow paella pan and cook chicken pieces until golden brown. Drain and keep aside.

2. In the same oil, cook sausages till slightly brown. Add onion, garlic, peppers, squid and saffron. Saute till onion is transparent.

3. Add tomato, mix and add rice. Mix well and add the remaining seafood. Saute for a minute and add chicken stock (two and-half times the volume of the rice). Cover with a foil and bring to a boil.

4. Put the pan in a preheated oven and cook the paella at 220⁰C for 25-30 minutes.

5. Switch off the oven, leave the paella in it, covered, for 10 minutes before serving.

Recipe courtesy: Chef Uwe Micheel, Radisson SAS Dubai Creek

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