RECIPE: Cooking up a tasty Spanish dish with flavours from the sea

Paella made at Outcook Home Cookery School, Alnwick.
Paella made at Outcook Home Cookery School, Alnwick.

This week’s recipe comes from the latest Taste of Spain class with chef Gareth Kyle at the Alnwick cookery school Outcook.

Gareth won the 2011 Masterchef Live competition at the BBC Good Food Show.

Paella (serves 4)

Ingredients (serves 4)

2tbsp olive oil

1 fresh squid

150g chorizo, skinned and cut into small pieces

4 skinless boneless chicken thighs, cut into small pieces

100ml dry sherry

200g cherry tomatoes

3 cloves garlic

1.5 tsp Spanish paprika

150g green beans, slices

120g cooked sweet red peppers (from a jar)

1tsp saffron

550ml chicken stock

300g Paella rice

600g mussels, cleaned


1. Heat the oil in a paella pan and gently fry the chorizo until the fat runs. Remove with a slotted spoon and put onto a plate.

2. Lightly season the chicken thighs with salt and pepper and cook until golden brown, about 5 minutes.

3. Meanwhile, put the sherry, tomatoes, garlic and paprika into a blender, process until very smooth then, using a small ladle, push through a fine sieve into a bowl (discard the solids).

4. Once the chicken is well coloured add this tomato mixture to the pan and bring up to a simmer. Cook, uncovered, for about 15 minutes, stirring occasionally, until the tomato mixture has thickened

5. Now add the beans and peppers to the pan, along with the chorizo. Carefully pour in the chicken stock and sprinkle over the saffron. Stir all together and bring up to a simmer once more.

6. Sprinkle the rice into the liquid and stir in well, making sure that it is evenly distributed. Once you have done this, don’t stir the rice again. Cook the paella over a moderate heat for 20 minutes, or until you can see the rice puffing up.

7.Push the mussels halfway into the rice hinge-side down, in any space you can fit them. Then cover with foil and put into the oven for 5 minutes at 180c.

8. Meanwhile, make a paella dressing by mixing together the garlic, parsley and olive oil in a bowl.

9. Once the mussels have steamed through, remove the foil from the paella and drizzle over the dressing and a good squeeze of lemon juice.

10. Serve directly from the pan onto very hot plates and enjoy!

For more information on the cookery classes at Outcook, visit