• Ian Parmenter's paella (Poh's Kitchen)Source: Poh's Kitchen

Margaret River's local produce star Ian Parmenter recreates a Spanish classic with crowd-pleasing results.






Skill level

Average: 3.9 (4 votes)

There is no absolutely right or wrong way to make paella -  there are so many versions, depending on the region it comes from. This version has no claim to being Spanish, and is often cooked over an open fire. If cooking outdoors, it can be cooked covered to ensure the last things added are cooked through.


  • Large pinch of saffron strands
  • 250 g chorizo or other spicy sausage, cut in bite-size pieces
  • 2 tbsp extra-virgin olive oil
  • 500 g skinless chicken leg pieces
  • 1 large onion, chopped
  • 2 capsicums (one red, one green or yellow), cut into strips
  • 2 tsp chopped garlic
  • 2 or 3 tsp smoked paprika (or ordinary paprika powder)
  • white pepper, to taste
  • 1 bay leaf
  • 3 cups medium grain rice
  • 1 cup cherry tomatoes, halved
  • 1 litre chicken stock 
  • 400 g white fish fillets, cut into bite-size pieces
  • 12 raw prawns in shells
  • 12 mussels
  • 1 cup frozen peas (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Immerse the saffron in a couple of tablespoons boiling water for five minutes.

2. Partly cook the chorizo for a few minutes in a little olive oil.

3. Add chicken and cook for 3- 4 minutes (it doesn't need to be cooked right through at this stage). Add the onion, capsicum, garlic, smoked paprika and white pepper.

5. Add the rice and stir for a couple of minutes. Pour in the stock and saffron liquid and bay leaves. Add water to cover to about 1 cm above the rice. Cover with foil and leave to simmer for 15 minutes over very low heat.

9. Rinse and drain the fish, prawns and mussels in cold water, discarding any mussels that haven't opened. Dot prawns and mussels over rice mixture. (Frozen peas may be added at this time). Squash the tomatoes and add to the top. Leave to cool for 2-3 minutes.


Poh's Kitchen, season 1 to season 3, premieres on Tuesday 20 November at 8.30pm. The series airs Tuesdays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand.