One of the most popular and famous dishes from Spain, Paella is a quick and easy meal for a busy restaurant. It is the perfect base for tantalizing meats especially fish and best of all is a seasonal dish. This dark, rich creation is arguably one of the most aesthetic meals you can have on your menu. With multiple types of Paella you can’t go wrong and is perfect with a crusty baguette or light salad. Check out below an authentic recipe from Cooking Light in case you wanted to test this Spanish dish on your restaurant’s menu. 



Herb Blend:

  • 1 Cup Chopped Fresh Parsley (Take a look at our Chef Knifes)
  • ¼ Cup Fresh Lemon Juice
  • 1 Tablespoon Olive Oil
  • 1 Large Garlic Cloves, Minced


  • 1 Cup Water
  • 1 Teaspoon Saffron Threads
  • 3 (470ml) Cans Chicken Broth
  • 1 Tablespoon Olive Oil
  • 4 Skinned, Boned Chicken Thighs, Cut in half
  • 2 Links Spanish Chorizo
  • 1 Slice Prosciutto
  • 2 Cups Finely Chopped Onion
  • 1 Cup Finely Chopped Red Bell Pepper
  • 1 Cup Canned Diced Tomatoes (Look at our Can Openers)
  • 1 Teaspoon Sweet Paprika
  • 3 Large Garlic Cloves, Minced
  • 3 Cups Uncooked Arborio Rice
  • 1 Cup Frozen Peas
  • 8 Mussels, Scrubbed, De-bearded
  • Lemon Wedges


  1. Combine the first 4 ingredients, and set aside.
  2. Combine water, saffron, and broth in a large saucepan. (Look at our various Saucepans) Bring to a simmer (do not boil).
  3. Peel and devein Prawns, leaving tails intact; set aside.
  4. Heat 1 tablespoon oil in a large paella pan (Check our Paella Pans)
  5. Add chicken; saute 2 minutes on each side. Remove from pan.
  6. Add sausage and prosciutto; saute 2 minutes. Remove from pan.
  7. Add shrimp, and saute 2 minutes. Remove from pan.
  8. Reduce heat to medium-low. Add onion and bell pepper; sauté 15 minutes, stirring occasionally.
  9. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.
  10. Add rice; cook 1 minute, stirring constantly.
  11. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil, stirring for 10 minutes.
  12. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells.
  13. Arrange Prawns, heads down, in rice mixture, and cook 5 minutes or until prawns are done.
  14. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes.
  15. Serve with lemon wedges, if desired. (We have a range of beautiful plates to serve this meal on)