A Spanish + Caribbean Fusion, mixing the classic spanish paella dish with Jamaican Pepper prawns with all the goodness of a delicious paella. All in one pan, and incredible flavour!


1⁄2 lb Jumbo Shrimp or prawns (12 cleaned – peeled, tail on)
1 tbsp all purpose seasoning
1 tsp minced garlic
1 tsp black pepper and salt
1 tsp thyme
1/2(half) scotch bonnet chillies diced
Extra virgin olive Oil (Spanish EVOO if you have it)
8 oz calamari rings  chopped
1 teaspoon paprika
4 boneless & skinless chicken thighs diced
1 Onion , diced
1 red bell pepper  diced
4 cloves Garlic
250g Diced tomatoes
1 tbsp Tomato puree
2 Bay leaf
1 pinch saffron threads*
1⁄4 cup flat leaf Parsley chopped, divided
400g cups Spanish Rice*
1 litre water + 2 chicken stock cubes
125g frozen peas
1/2 lb Mussels (about 10-12 cleaned)
1 lemon
Aluminum foil



Season prawns with all purpose seasoning, garlic, black pepper, salt, thyme, scotch bonnet and mix together

In a paella pan (or deep wide pan) Saute calarmi in olive oil, put to side of pan, pan fry pepper pawns 1 minute each side (not til fully cooked)

Remove calamari and prawns. Add more olive oil, saute chicken until browned, move to edge of pan and sauté  garlic, onion, bell peppers til soft.

Then add bay leaf, salt, black pepper, flakes, tomatoes puree and chopped tomato, mix everything

Add rice, parsley, stir, and BOIL chicken stock and saffron in a seperate pot, then add  to paella pan,  til liquid levels above the rice and cook for 15-20 minutes uncovered.  

Add in prawns, mussels, peas and turn heat off, cook 10 minutes with foil.

Garnish with lemon and parsley