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Fresh seafood paella with saffron and aromatic paprika - it is a true Spanish dish.


(serves 4-6):

  •  1kg Ferron or Calasparra rice
  • 2 onions, diced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 4 tomatoes, diced
  • 4 garlic cloves, crushed
  • 4 tablespoons olive oil
  • 4 chorizo sausage, diced
  • 1kg boneless chicken thighs, diced
  • 20 tiger prawns, diced
  • 20 fresh mussels
  • 1kg fish pieces, diced
  • 1kg scallops, diced
  • ½ bunch fresh thyme
  • ½ bunch fresh parsley
  • 150g baby spinach leaves
  • 3 litres saffron stock


  1. Fry diced vegetables, garlic, diced chicken thigh & chorizo in vegetable oil in a paella pan.
  2. When vegetables softened add rice, then fry for further 2 minutes.
  3. Add saffron stock and bring to the boil, then turn down & simmer, adding saffron stock bit by bit and stirring continuously
  4. Once rice is cooked 2/3s through, add all seafood and stir through and cook for a further 3-4 minutes. Add chopped herbs and spinach, and serve with crusty bread and chilled white wine.

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