Spanish Paella

I am using:

Prep time


Cook time


Try out this Spanish paella recipe for a delicious lunch or dinner! This recipe combines the flavours of different proteins and vegetables with black rice.

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

View product

Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup SunRice Black Rice

  • 0.99 l Chicken Stock

  • 2 tbsp Olive Oil

  • 2 Chorizo Sausages (sliced)

  • 350 g Chicken Thigh Fillets (cut into 3cm pieces)

  • 1 Brown Onion (diced)

  • 4 clove Garlic (crushed)

  • 1 Red Capsicum (chopped)

  • 1 tbsp Smoked Paprika

  • 400 g Whole Squid (cleaned, tube and tentacles sliced)

  • ¾ cup Peas

  • 300 g Large Green Prawns (peeled and deveined, tails intact)

  • 200 g Mussels (scrubbed and debearded)

  • 1 Tomato (seeded and diced)

  • cup Parsley (chopped)

  • 1 Lemon Wedge (to serve)

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Spanish Paella


  • Place rice in a medium saucepan, wash 2-3 times with cold water; strain and place back in saucepan. Add 3½ cups of the chicken stock. Bring to the boil, then reduce heat and simmer, covered, for 30-35 minutes or until liquid is absorbed. Allow to stand, covered, for 10 minutes. Lightly fluff with a fork and set aside.

  • Meanwhile, heat oil in a large frying pan or paella pan over a medium/high heat. Cook chorizo, stirring for 1 minute or until lightly golden. Add chicken and onion and cook for a further 2 minutes. Add garlic and capsicum, cook for 2 minutes longer or until softened. Add paprika and squid and stir for 1 minute.

  • Reduce heat to medium. Add peas and rice and toss gently. Stir in remaining stock. Arrange remaining seafood on top of rice. Cover tightly with a lid or foil. Simmer for 6 minutes or until prawns are just cooked and crustaceans are open.

  • Top with tomatoes and parsley. Serve with lemon slices.

More recipes like this one