Paella: recipe by Nicky & José

Watch Nicky and Jose cook this main course in episode 10 of MKR on 7plus.

Preparation time: 30 mins Cooking time: 1h10 Serves: 4-6


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  • Chopped parsley, to garnish
  • Lemon wedges, for serving


  • 1 tablespoon olive oil
  • shrimp heads and shells (as below)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 fennel, chopped
  • 2 fish heads
  • 2 bay leaves
  • 1 liter of water


  • 1 red pepper
  • 1 green pepper
  • 1 tablespoon olive oil
  • 10 chicken wings
  • 500g calamari rings
  • 3 garlic cloves, crushed
  • 200g crushed tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Pinch the saffron threads
  • 200g bomba or calaspra rice
  • 50g fresh or frozen peas
  • 500ml fish stock
  • 12 green shrimp (6 peeled, heads and shells reserved)
  • 2 blue swimmer crabs, cleaned, quartered
  • 8 mussels, cleaned
  • 300 g purged clams


  1. To make the broth, heat the oil in a large saucepan over medium heat. Add the prawn heads and shells. Cook, crushing with a rolling pin or potato masher occasionally and stirring, until the shells and tops turn pink.
  2. Add the vegetables. Cook, stirring, for 5 minutes. Add fish heads, bay leaves and water. Bring to a boil. Simmer over low heat, stirring occasionally, for 45 minutes. Strain and discard solids. Simmer until reduced to 500 ml.
  3. Meanwhile, to prepare the paella, place the peppers, cut side down, on a baking sheet and grill until the skin is charred and blistered. Place in a bowl and cover with plastic wrap. Rest for 10 minutes. Peel and discard the skin. Roughly chop the flesh.
  4. Heat half the oil in a large frying pan or paella pan over medium heat. Season the chicken wings and cook until golden brown. Remove and reserve.
  5. Season the calamari rings and add them to the same pan. Cook for 2 minutes. Remove and reserve.
  6. Add the rest of the oil to the same skillet. Add garlic and cook until tender. Add the tomatoes, paprika, thyme and saffron. Cook, stirring, for 2 minutes. Stir in the bell pepper.
  7. Sprinkle the rice evenly in the pan. Cook, stirring, for 2 minutes. Stir in peas. Season. Pour over the broth.
  8. Bring to a boil. Reduce heat and simmer, uncovered, without stirring, for about 15 minutes or until rice is almost tender.
  9. Add the shelled and unshelled shrimp, crab, mussels, clams and chicken, pressing them lightly into the rice. Cook, covered, for about 5 minutes or until seafood is just cooked through and mussels and clams are open. Sprinkle with calamari. Remove from the heat and let stand for 5 minutes.
  10. Garnish the paella with parsley. Serve with lemon wedges.
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