Harissa Chili Spiced Paella

Ever since we travelled to Spain 5 years ago, our family really enjoys Paella. Not only do we love the flavours and how creative you can get, sausage, chicken & your favourite seafood but for the eating experience. The girls love how we all scoop our own portions from a large round pan in the centre of our family table. It encourages family conversation and of course battles for who gets the last scoop. I always pair it with some of Spain’s traditional tapas sides that go along with it, Olives, Manchego which is a Spanish Sheep’s Milk Cheese & Serrano dry-cured Spanish Ham. Our family loves it when I kick up the heat for our Paella. In this recipe, I have substituted the Saffron for ENTUBE’s Harrisa Chili Paste. It has just the right amount of kick and brings out a lot of flavour in my version of a Spanish Paella. Enjoy! xox


4 fresh Chorizo Sausages, ¼ inch sliced

1 large cooking onion, diced

1 tbsp. olive oil

2 large garlic cloves, minced

1 red pepper, diced

1 cup cherry tomatoes, whole

6 squid tentacles

1½ cup Spanish rice (Bomba or Italian Arborio Rice)

3 ½ cup vegetable stock

2 tbsp. ENTUBE Harissa Chili Paste

1 cup frozen peas

12 large Shrimp, whole, shells on

12 large mussels

½ cup Italian flat-leaf parsley, chopped



Heat a paella pan or large skillet over high heat. Add chorizo and cook until browned, remove with a slotted spoon and set aside.

Add oil, garlic and onion to the pan and sauté for 2-3 minutes until translucent. Add red pepper and sauté for an additional 2-3 minutes until softened.

Add tomatoes and cook for 1-2 minutes to soften.

Add squid tentacles and cook for 2 minutes.

Add rice and chorizo mixing until the rice is coated well with oil.

Mix vegetable stock with Harissa paste and add to pan stirring only once.

Bring to a simmer and reduce heat to medium and cook for another 7 minutes.

Add the peas and place the shrimp into the rice, immersing them in the liquid. Then add the mussels and insure they are immersed slightly in the liquid as well.

Cook for 5 - 8 minutes or until prawns are opaque, mussels have opened and most of the liquid has evaporated. Discard any mussels that have not opened.

Top with parsley and serve with lemon wedges.



Copyright © 2016 Irene Matys.

All Rights Reserved.

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