Life Food & Drink

Friday 22 November 2019

Donal Skehan's Spicy Seafood Paella

Spicy Seafood Paella
Spicy Seafood Paella
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Donal Skehan

Recipes, restaurant recommendations and more hidden gems from Donal's little black book.

Spicy Seafood Paella

What I love most about this seafood paella recipe is that a big steaming pan of food is served straight to the table and people just dig in. It also makes a great leftover lunchbox, if you're lucky enough to have any left. With the warmer months approaching, this a fantastic dish to have in your repertoire and is best enjoyed al fresco with a glass of wine. Roll on summer!

Serves 4-6

You will need

12 prawns, shell on

2 garlic cloves, peeled and finely chopped

Good pinch of paprika, plus 1 teaspoon

A good grinding of black pepper

3 tablespoon olive oil

150g chorizo sausage, cut into chunky discs

1 large onion, peeled and finely chopped

200g Arborio or paella rice

A few thyme sprigs

1 teaspoon turmeric

1 teaspoon cayenne pepper

125ml white wine

1 x 400g tin of cherry tomatoes

400ml fish stock

1 large squid, cut into rings

150g frozen peas

Good handful of flat-leaf parsley, finely chopped, to garnish

Lemon wedges, to serve


Put the prawns in a bowl and then add the garlic, the pinch of paprika, black pepper and olive oil. Stir to coat the prawns and then set aside to marinate. Meanwhile, dry fry the chorizo in a frying pan over a high heat until the discs are sizzling and coloured. Remove them from the pan using a slotted spoon and place on a plate lined with kitchen paper. Save the oil the chorizo has produced in the pan.

Cook the onion in the chorizo oil for about six minutes until softened, then add the rice, thyme, turmeric, cayenne and the remaining one teaspoon of paprika.

Cook for three minutes, then pour in the wine and cook for one minute before adding the tomatoes and stock. Simmer for about 15 minutes, without stirring, then add the prawns (with the marinade) together with the squid, peas and chorizo. Simmer for five minutes.

Before serving, sprinkle over the parsley and tuck lemon wedges in around the sides. Serve straight to the table.

Follow Donal

Tune in to my new Food Network UK series Follow Donal on Monday at 6.30pm so you can track my culinary journey through Vietnam, and check out my YouTube channel where you can see a series of behind the scenes vlogs that I filmed there!


The Organic Supermarket

The Organic Supermarket is a brilliant initiative set up by Darren Grant, a man on a fruit and veg mission. Having set up Ireland’s first organic supermarket back in 2008, Darren and his team have made it even easier to eat healthy, organic produce and will now deliver it straight to your door. This simple subscription service means you can have fresh, organic, seasonal fruit and veg at the click of a button and that’s the kind of food shopping I can get excited about!


Dublin Bay Prawn Festival

The Dublin Bay Prawn Festival is taking place this weekend in my hometown of Howth, Co. Dublin. The annual festival is packed full of family events, fishery demos and a huge array of fresh seafood cooked by the local eateries of Howth. Whether you’re a fan of prawns or not, a day at the Dublin Bay Prawn Festival won’t be wasted!


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