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Premier Paella

Can't choose between all our delicious products? Then make this paella! A real showstopper to enjoy with family and friends.
premier paella
Gang Main course
Porties 6 persons


  • 1 paella pan for best effect


  • 500 gram paella rice
  • 1,5 liter chicken stock
  • 400 gram tomato sauce
  • 2 shallots
  • 5 cloves garlic
  • 1 tl fennel seed
  • 10 gram fresh thyme
  • 1 tl fresh turmeric
  • 1 knife tip saffron threads
  • 1 tl paprika powder
  • 1 tl cayenne pepper
  • 1 glass dry white wine
  • 1 kg mussels
  • 1 kg cockles
  • 1 kg vongole from palourdes
  • 15 gram leaf parsley
  • 2 lemons in wedges


  • Light the barbecue and make sure the heat is evenly distributed.
  • Place the paella pan on the grill of the barbecue
  • Finely chop the shallots, turmeric and garlic. Heat the olive oil in the paella pan and add the shallots, turmeric and garlic and sauté gently for a few minutes until everything is translucent.
  • Add the rice and cook with it until the rice also looks glassy (compare it to risotto). Deglaze with white wine and stir well a few times until the wine has evaporated.
  • Then add the tomato sauce, fennel seeds, thyme, saffron, paprika, cayenne bell pepper, pepper and salt. Stir well and allow to come to temperature.
  • Then add the hot broth. Let it cook until the rice has absorbed about half the liquid. During this process, stir everything regularly.
  • After about 15 minutes, the clams can be added. Keep the pan on the barbecue and heat until the clams are open.
  • The paella is good when the rice is soft, the shellfish are open and there is enough liquid left to make the dish creamy.
  • Garnish the paella with parsley and lemon.


Tip: Cook or grill a few lobsters, prawns or langoustines beforehand and place them on top of the paella.
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