How To Make Spanish Seafood Paella

Here's some diced chicken, I've got some nice king prawns, I've got some plump peppers, I've got some south coast fish, I've got some salmon, I've got some cod and I've got some smoked haddock. Also, I've got some Spanish risotto rice - short grain, but it doesn't matter, you can use a basmati or Thai rice, it doesn't really matter. The key thing here today is just to make sure you've got all your ingredients ready.

You know, you've got to have your prep ready. Hence, I've got the onions chopped, I've got the peppers ready, I'm ready to go, I want it in the pan and I want it out. So, here we go.

So, the first step I'm going to do today is just chuck in my onions, straight in, nice hot pan there. Hear that sizzle, get it in there. Get my peppers in there.

Already, I'm getting that aroma coming from my onions and the peppers, getting that flavour coming through now. Nice hot pan, you want it nice and hot just to seal the onions and peppers through, get it going, really good. Get the other peppers in now, for a bit of colour.

The Spanish would use saffron. Today, I'm going to use a bit of turmeric, to give it a bit of colour, just to get a different edge in there as well. So, in goes my chicken.

It's all about the flavour, get it in there, fry it off, getting that flavour. In goes my turmeric. If you're using saffron, I would say you probably need to add it to the end of your dish.

It's a very delicate dish, you don't want to over spoil. So, I've got my onions in there, I've got my peppers in there, I've got my garlic in there, I've got my chicken in there. Cook it down quite nicely.

I'm getting a nice little colour there. You can use a fish stock, you can use a chicken stock, today I'm using an organic vegetable stock to give it a little flavour, very good. So, in goes my rice, sweat that down, plenty of colour in there, a lot of smells coming from my dish now.

It's looking really good. I'm cooking the chicken through, because what I want to do right at the end is to just add my fish, just to finish it off. All I need to do is for the fish to sit in that rice for not even a minute.

There's the stock going straight in. Beautiful. Don't want to be over-cooking this rice, maybe roughly about 10 to 15 minutes cooking this and if it needs to have more liquid, then you add it as you go along.

So we've come to the final part of our paella dish. Rice is nearly ready, got my fish, these will take literally a minute to cook, so in they go. My haddock, my smoked haddock and my salmon and my prawn in there, just to add that final touch to my dish, as I said, fish is coming to that stage where it's not going to over-cook for me.

I can put it straight on to my plate. My rice is nice and yellow. This is how I cook my paella, so I'm just going to put it on my plate and show you guys how it's come up.

Absolutely fantastic. Fish is just cooked right for me; I've got the prawns in there. Just finishing off there as well.

Absolutely happy with that. And that's how I cook my paella. .