Serves: 6
Preparation Time: 15
Cooking Time: 30


  • 1 tbsp oil
  • 2 chorizo, sliced
  • 1 red capsicum, sliced
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 4 large tomatoes, diced
  • Saffron, large pinch
  • 3 cups long grain rice
  • 1.5L Campbell’s Real Stock - Vegetable
  • 600 grams, mixed fresh seafood
  • 12 fresh mussels, in the shell
  • 2 tbsp chopped chives
  • Lemon wedges, to serve


  1. Pre-heat a 38 cm Paella pan over medium heat. It should fit over 2 stove top burners, gas or electric.

  2. Add chorizo and cook for 2 minutes, add capsicum, onion and garlic and cook for 5 minutes. Add tomatoes and saffron and cook for a further 3 minutes.

  3. Add rice to the tomato mixture, stir to combine, add Campbell’s Real Stock and bring to the boil, add all the seafood except for the mussels and simmer for 15 minutes, turning the pan occasionally to enable even cooking.

  4. Add mussels, cover paella pan with foil, lower heat and cook for a further 5 minutes.

  5. Remove pan from heat, keep covered and let stand for a further 5-10 minutes.

  6. Garnish with chives and serve with lemon wedges.


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