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Manu's Real Recipe

Manu’s paella

Serves: 4 people
Prep time:



  • 400 gm canned tomatoes
  • 5 garlic cloves
  • 2 tbs Smoked Paprika
  • ½ bunch Parsley
  • ½ bunch coriander
  • ½ bunch mint
  • 3 escallots
  • 1 red chilli (optional)
  • 2 tbs olive oil
  • 1 1/3 cups Arborio rice
  • 2 cups (500ml) Campbell’s Real Stock – Chicken
  • 1 chorizo sausage, sliced
  • 4 chicken thigh fillets, thin strips
  • 6 prawns peeled, de-veined
  • 12 mussels
  • ½ cup peas
  • Lemon wedges to serve



  1. Place all ingredients in a food processor and blend until very smooth, reserve and set aside.


  1. Heat size a 25 cm paella or frypan over medium heat, add olive oil, brown chicken and chorizo until golden brown, set aside.
  2. Using the same pan, add the rice and stir until coated in oil for a few minutes until transparent.
  3. Add 1 cup of the Sofrito, cook for 1-2 minutes, return chicken and chorizo. Add the prawns and the mussels then the Campbell’s Real Stock, bring to the boil then reduce the heat to a simmer and cook until the stock has been absorbed by the rice. Do not stir.
  4. Add the peas and then turn the heat up a little so you can get a nice crispy bottom (socarrada), remove from the heat and rest in the pan for 2 minutes before serving.  Squeeze lemon juice over the paella and any leftover fresh herbs.