• 3 tbsp Olivani olive oil
  • 1/4 large onion, finely diced
  • 1 tsp Gregg’s crushed garlic
  • 1/2-1 tsp Gregg’s smoked paprika
  • 6 Hooked on Seafood prawns, butter-flied, tail on
  • 1 medium tomato, grated
  • 1 stick Verkerks Chorizo, finely diced
  • 1/3 large red or orange capsicum, finely diced
  • A small pinch of saffron, steeped in 1 tbsp of boiling water
  • Gregg’s freshly ground sea salt
  • 170 grams Calasparra rice or other Spanish short grain rice
  • 500ml Chicken Stock, preferably salt reduced
  • 1/2 Hooked on seafood squid, cleaned, scored and cut into 4-6 pieces
  • 4 Hooked on Seafood Mussels
  • 1/2 cup baby peas
  • Fresh flat leaf parsley, to serve


The Social Cooking Way


Heat 3 tbsp Olivani olive oil over a medium high heat. Warm stock and keep on a low simmer.

Sprinkle prawns with paprika and fry quickly on each side, just to colour, remove to plate. Add onion and Gregg’s crushed garlic to the pan and cook for 3 minutes. Add the tomato and cook until reduced and caramelized, stirring continuously to prevent burning. Once reduced, add Verkerks chorizo and pepper, stir. Add rice, salt and saffron, stirring until evenly mixed. Add squid and pour in hot stock. Don’t stir. Cook on a high heat for 8 minutes or until you can see the rice through the stock. Add the peas and nestle the mussels in the rice. Cover with a cartouche and simmer for 10 minutes or until absorbed.

After 5 minutes cooking time, add prawns to warm through. Once cooked rest for 10 minutes to finish cooking. Serve topped with parsley. For a vegetarian version add celery and fennel to onion and omit the meat.

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