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Mondays, Tuesdays & Wednesdays | TV2

Ep 11 Rose and Josh: Paella

Watch MKR on TV2 and TVNZ OnDemand

Prep: 30 mins

Cook: 30 mins                                        

Serves: 4



  • Lemon wedges, to serve



  • 500ml chicken stock
  • 1 tsp saffron threads
  • 60ml olive oil
  • 2 chicken thighs, chopped coarsely
  • 1 large brown onion, finely chopped
  • 1 small red capsicum, cut into 1cm dice
  • 1 small green capsicum, cut into 1cm dice
  • 3 cloves of garlic chopped
  • 3 tsp sweet paprika
  • 200g short grain/calrose/calasparra rice
  • 12 medium prawns, shelled, tails on
  •  2 calamari tubes, cleaned, cut into 1cm-thick rings
  • 1kg mussels, cleaned
  • 20 pitted green olives
  • Chargrilled capsicum strips, to garnish




  1. Place stock in a small saucepan. Add saffron. Simmer 5 minutes. Remove from heat and set aside to infuse.
  2. Combine chicken and 1 tablespoon of the oil in a bowl. Season well.
  3. Heat a frying or paella pan over high heat. Cook chicken for about 1 minute on each side or until browned all over. Remove and set aside.
  4. Reduce heat to medium and heat remaining oil in same pan. Cook onion, capsicum and garlic until soft.
  5. Stir in paprika. Sprinkle over rice. Pour over stock mixture. Bring to a boil. Reduce heat and simmer, uncovered, without stirring, for about 15 minutes or until rice is almost tender.
  6. Add chicken, prawns, calamari and mussels, pushing them lightly into the rice. Cook, covered, for about 5 minutes or until seafood is almost cooked and mussels are open. Remove from heat and stand for 5 minutes.
  7. Sprinkle paella with olives. Garnish with strips of chargrilled capsicum. Serve with lemon wedges.



  • Try adding peas, marinated artichokes or fried chorizo to your paella for a change.
  • We made a chicken stock for our paella but you could also make a great shellfish stock using the prawn shells and heads.
  • The base of a good paella should be crisp and crunchy (the socarrat), hence no stirring.