Spanish paella - original meal ideas

There are three versions of paella that are commonly known: Valencian paella, seafood paella and mixed paella. Valencian contains rice, green vegetables, meat, snails and beans. The seafood version replaces meat and snails with seafood and has no beans or green vegetables. Finally, mixed paella uses a combination of both.

Paella de Marisco

• The best way to cook this recipe for Spanish paella is to use a paella pan (17 inches is the best option) on a round charcoal BBQ. You should also have a large meat cleaver to cut up the chicken. This is a large serving and can feed up to 12 people, making it ideal for barbecues and parties.  You will also need a medium sized saucepan and aluminium foil

How to cook

• Clean the squid and remove the spine, tentacles and innards before cutting into rings. Don't buy squid with coating or batter on it, try to get a fresh squid if possible. Slice the red pepper, onions and tomatoes.

• Start the BBQ and begin cooking. You can begin cooking when the coals are covered in white ash. Keep the ingredients near the BBQ so you can keep an eye on everything as you cook.

• Coat the paella pan with olive oil and allow to heat up before adding the onions and tomatoes. Keep adding olive oil to stop sticking. Add the chicken once you can see through the onions. Keep stirring and cook for about 15 minutes. Then you can add the pork and squid, don't forget to keep stirring.

• Sprinkle on the rice in a cross-shape and stir for approximately 2-3 minutes in order to mix it well with the rest of the ingredients.

• Slowly add the chicken broth until everything is covered and add the mussels to the edges pointing upwards. Also put the clams and shrimp in evenly throughout the pan and add the pepper.

• Now you can let the pan simmer and add broth as desired. Once the rice is almost cooked you can add some peas. Then take the pan off and cover with foil for 5 to 10 minutes before serving.