John Quigley's Paella

John Quigley's Paella

John Quigley is the award winning chef from Glasgow's Red Onion Restaurant and he's given us his perfect paella recipe


Serves 8 

  • 4 Tbsp olive oil
  • 500g bomba/paella rice
  • 100g diced chicken thighs
  • 100g diced pork
  • 100g chorizo
  • 200g prawns
  • 2 red peppers, diced
  • 1 red onion, diced
  • 4 cloves garlic, crushed
  • 150g frozen peas
  • Pinch saffron
  • Pinch paprika
  • 1.5 litres chicken stock
  • 500g mussels, cleaned and scrubbed
  • Handful chopped flat leave parsley
  • 2 lemons, quartered


Heat oil in large wide heavy bottomed pan, add chicken and pork and fry till golden, remove from heat.

Add red onion, garlic and chorizo to pan and fry 'til golden brown.

Add pork, chicken, rice and 1l stock with saffron and paprika, bring to boil, turn down to simmer, cover and cook for 20 minutes.

After 20 minutes rice should be nearly cooked. Pour in rest of stock, peas, prawns and mussels. Cover with lid and cook for 10 minutes more.

Finally, sprinkle over parsley and garnish with lemons.

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