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A delectable Paella recipe from Chef Boldwin Barlow at Park Inn by Radisson Cape Town, Newlands

Paella Recipe


50 g prawn meat

100g clams

50g sausage

450g shrimp, peeled and deveined

2 tbsp olive oil

1 tbsp paprika

2 tsp dried oregano

1 tbsp medium curry spice

1 tsp turmeric

Salt and black pepper to taste

2 tbsp olive oil, divided

3 cloves garlic, crushed

1 tsp crushed red pepper flakes

2 cups uncooked short-grain white rice (Par boiled Rice)

1 pinch saffron threads

1 bay leaf

½ bunch Italian flat leaf parsley, chopped & coriander

2 lemons, zested

2 tbsp olive oil

½ tsp truffle oil (optional)

1 spring onion, chopped

1 red bell pepper, coarsely chopped


30 mins (prep time)

1 hr (ready to serve)



In a medium bowl, mix together 2 tablespoons of olive oil, paprika, oregano, salt and pepper, turmeric, and curry spice.

Heat 2 tsbp olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, coriander, and lemon zest. Add in the spice mixture.

Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

Meanwhile, heat 2 tsbp olive oil and truffle oil (optional) in a separate skillet over medium heat. Stir in marinated chicken and spring onion; cook 5 minutes. 

Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

Spread rice mixture onto a serving tray. Top with meat and seafood mixture.