A Summer Seafood Paella

Number of Servings


Preparation Time


Cooking Time


The Recipe

This Summer Seafood Paella is an easy to follow yet delicious summer recipe ideal to share with family and friends from head chef Ben Jupp. All the ingredients are available from the Cowdray Farm Shop. Did you enjoy making this recipe? Let us know by getting in touch or tagging @cowdrayestate on Instagram.  View our other recipes here.


  • 200g paella rice
  • 600ml hot chicken stock
  • 200g picante chorizo (thickly sliced)
  • 3 pinches saffron
  • 2 sweet red peppers (sliced into rings)
  • 2 red onions (peeled and sliced)
  • 2 cloves of garlic (roughly chopped)
  • 20g flat leaf parsley (picked)
  • 500g seafood mix (defrosted and drained)
  • 2 pinches of sea salt
  • Drizzle of olive oil
  • 1 lemon (juice only)


  1. Preheat oven to 180C/fan.
  2. In a cast iron casserole dish place the peppers, onion, garlic and chorizo with a drizzle of olive oil and the salt, mix well and transfer to the oven for 25 minutes.
  3. Meanwhile put the saffron into a cup and cover with a little boiling water and leave to steep.
  4. After 25 minutes remove the dish from the oven add the rice, saffron and stock, mix thoroughly.
  5. Change the oven temperature down to 160C/fan.
  6. Cover with a lid or foil and return to the oven for a further 30 minutes.
  7. Remove from the oven, garnish with the parsley and squeeze the lemon over the top to serve.

Related Product

Buy Paella Rice Online

Calasparra Rice Paella 500g


Paella rice is highly absorbent taking about 2.5 times its weight in liquid so it can really show off the flavour of a good stock.

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