fishpool inn food

Inspired by our Summer Dish competition winner Karen Clarke, here is our Fishpool spin on this classic Mediterranean dish.


2 x cloves garlic

2 onions diced

2 carrots diced

80g chorizo diced

4 chicken breasts diced

Equivalent of 2 portions of belly pork diced

1 teaspoon smoked paprika

1 tablespoon tomato puree

1.5ltr chicken stock

300g paella rice

200g tiger prawns

200g sandwich prawns


2 bunch spring onion

1 x red chilli sliced on the bias angle



In a paella pan or large frying pan, first gently fry the chorizo to create an oil, and then add the garlic and onion

Continue by adding the carrot and lightly frying on a medium to low heat

Slowly add the stock and rice to the pan, followed by the tomato puree, smoked paprika, diced chicken and belly pork

Continue to cook slowly reducing the heat until the rice is al dente

You can choose to add the prawns later on, or fry lightly in butter and add at the end

Finished with lemon, parsley and finely chopped spring onion and red chilli


For an extra touch, we recommend adding…

1 x langostine

5-6 squid rings tossed in salt, pepper and flour with a touch of saffron or tumeric

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