Stainswick Farm - Rape Seed Oil Stainswick Farm Follow us on: twitter Follow us on: Facebook

Tried and tested many times over!


3 tbsp Stainswick Farm Lemon Infused Rapeseed Oil

750g mixed seafood

150g chorizo (chopped into small pieces)

2 cloves of garlic, finely chopped

1 onion, finely chopped

3 Peppers, cut into strips (I use different colours)

Handful of cherry tomatoes, chopped

200g paella rice

500ml of hot fish or chicken stock

Good pinch of saffron and turmeric or paella spice

Salt & Pepper to taste

100g of frozen petit pois

4 chicken thighs




  1. Heat the Stainswick Farm Lemon Infused Oil  in a deep frying pan/paella pan over a medium heat and fry the onion and pepper until soft, but not coloured. Add the rest of the garlic and cook for about a minute. Add the tomatoes and cook for a further 2 to 3 minutes to soften them slightly
  2. Cook the chicken thighs in the oven whilst paella is cooking
  3. Add the rice and stir well for a few minutes, then add the stock, saffron and a little salt and set over a medium heat. Bring to a simmer and then reduce the heat and let it simmer away for 30 minutes, stirring occasionally and adding more stock if needed
  4. Add the Chorizo and continue to simmer gently, allowing the flavours to be absorbed by the rice.
  5. Add the petits pois and sea food for the last 5 minutes of cooking. And put cooked chicken on top, prior to serving.
  6. Taste to see if it needs more salt or pepper, then transfer to a warmed dish and serve with lemon wedges and some fresh crusty or garlic bread and a green salad.

A very easy and tasty paella recipe - enjoy!