Paella For 2

Paella for 2

There are dozens of paella recipes. Our favourite one to read was found on a cheap Spanish paellera (paella pan) which included extensive instructions on trying to make your spoon stand up in the mixture to ascertain whether the 'consistancy is correct' and recommended that 'this hind of rice should always be cooked with fire-wood.'

Here's a recipe which we think everyone will be able to manage. 


Our kit contains:

    • Monkfish
    • Squid rings
    • Clams
    • Mussels
    • 2 whole king prawns
    • Chorizo sausage
    • Scallops
    • Paella rice
    • Saffron

In addition you will need (per 2 svgs):

    • 1/3 red pepper, 
    • 1 small garlic clove, 
    • 1 lemon, 
    • 1 medium onion, 
    • half tin chopped tomatoes, 
    • 20ml / 1 tbsp olive oil, 
    • ½ level tsp paprika, 
    • salt & pepper, 
    • 1 glass dry white wine 

Plus fish stock: You might have bought a tub of our very superior fish stock. If you didn’t you’ll also need one or two fish stock cubes (at a push, you’d get away with chicken stock cubes).

And you might also consider

    • Peas – add these at step 7.
    • Whitebait – fry separately and add at step 6.
    • Chicken (best with skin!) - fry before you cook the onions in step 2 then set aside until step 3.
    • or add something a bit more exotic - snails (we sell these). Add at step 3.


  1. Defrost paella pack, ideally overnight in fridge. Open each bag and drain. You might want to cut some pieces smaller. Open each clam with a quarter twist of a blunt knife. Season the monkfish. Chop onion and garlic finely. Deseed pepper and chop into strips. Soak saffron in a glass of white wine. Either heat our stock in a pan or make your own from boiling water plus the stock cube. Keep stock warm.
  2. Gently heat olive oil in large frying pan. Cook onions until opaque. Stir in rice, garlic, paprika, red pepper, tomatoes, saffron and its soaking liquid. Bring to boil, reduce to simmer and stir for 5 mins until liquid absorbed. 
  3. Now add about a quarter pint of the stock, plus wine, squid, monk, sausage (and chicken/ snails if using). Keep to a simmer for 5 to 10 minutes. Stir gently a couple of times. IT MUST NOT BOIL. You want the rice to be pretty substantially cooked at this point. Give it a little longer if necessary. Review consistency and add some more stock if you think it’s needed. You want the final paella to be moist but not runny.
  4. MASTER TIP: Complete to step 3 in advance. Now, you have done all the time-consuming bits. Turn off heat, cover and leave – it will come to no harm for a couple of hours. Half an hour before serving, reheat the main mixture and complete as below. 
  5. Precision-cooking your prawns gets a much better result than  cooking them in the paella. Bring a medium pan of water to the boil then add the prawns. Remove as soon as they turn pink and keep warm. 
  6. When the mixture is at serving temperature, mix the clams into it and  place the mussels shell-side up on top of the paella. Cover with foil, cook for 5 mins to cook clams and bring mussels to temperature .
  7. Now check it over. It should be moist but not runny. Cook a little longer if necessary, bearing in mind that it would be better to have a slightly runny mixture than to overcook the fish. Turn mussels over and arrange them alternately with the prawns in a decorative asterisk. Serve with lemon wedges.
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