Seafood and Chorizo Paella with Tempranillo

This month’s cooking series recipe feature is Seafood and Chorizo Paella matched with Oliver’s Taranga Tempranillo

This paella recipe is fantastic as Autumn begins.  It’s nice to share in a hearty dish during a gathering but it’s still mild enough to cook and socialise outside.  Paella pans are easy and inexpensive to get these days and you can do a slow cook down with a glass of Tempranillo in hand (of course)

Seafood & Chorizo Paella


  • 5 x tomatoes 
  • 2 x capsicums 
  • 8 x garlic cloves 
  • 1/2 bunch of thyme 
  • 1 bunch of chives 
  • 1 tsp saffron threads
  • 2 tbs smoked paprika 

For the pan

  • 2 cups of calaparra rice
  • 2L chicken stock 
  • 10 black mussels 
  • 4 king prawns 
  • Calamari hoods
  • 2 x spanish chorizo 


  1. Place all ingredients for sofrito in blender or food processor (you may need to chop capsicums and tomatoes up first). Blend until smooth 
  2. Heat 2/3 cups of olive oil in a large paella pan over high heat. Add the rice and cook, stirring until it changes colour from white to transparent 
  3. Stir in the sofrito and cook until fragrant 
  4. Reduce the heat to medium and add in the stock until simmering then add all the seafood and cook until all the stock has been reduced 
  5. Pan fry the chorizo and add to the paella. Serve with lots of lemon juice, salt & pepper and chives

* This recipe is inspired by Miguel Maestre’s ‘Paella A La Maestre 2021’ and using a more risotto style of cooking to achieve a faster cooking time

A bit more about Paella –

Originating in the rice-growing areas on Spain’s Mediterranean coast, the dish is especially associated with the region of Valencia. Paella takes its name from the paella, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

Spoil your guests with our earlier recipe tapas starter –Spanish Poppers.  I am yet to try a Spanish dessert – Any suggestions?

We have recently emailed with our 2021 Tempranillo release.  Grab a bottle if you haven’t already.  Our quantities of this variety get whipped up quickly.

​Remember to take a pic and share on socials using hashtag #oliverstarangacookingseries

Cheers, Nicky and the OT crew

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