Back-On-The-Square Paella
Based on:
TypeMain course
Serves4 people
DateSeptember 29, 2026
Paella as protest square: a festive circle with mussel and lemon tents, back on the mat.
A generous paella, arranged in a circular shape with a central square of fried chorizo and peppers: the protest camp square. Around it, rice, mussels and lemon wedges as tents. A festive Spanish main course inspired by Maricarmen's return and the demonstrators on the square.
Ingredients
- 350 g paella rice
- 1 liter chicken stock
- 300 g boneless chicken thighs, cut into pieces
- 200 g chorizo, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 250 g large shrimp, peeled
- 250 g mussels, cleaned
- 150 g frozen peas
- 1 can diced tomatoes (400 g)
- 1 teaspoon smoked paprika
- 0.5 teaspoon saffron (threads)
- Olive oil
- 1 lemon, cut into wedges
- Salt and pepper
Method
- Warm the saffron in a little hot stock.
- Heat a large paella or frying pan with olive oil. Brown the chicken all over, remove from the pan.
- Fry the chorizo until golden. Remove half and set aside for garnish.
- Sauté the onion and garlic in the remaining fat. Add the peppers and fry for 2 minutes.
- Add the rice, fry briefly. Add the paprika and saffron stock.
- Stir in the diced tomatoes. Add the rest of the stock.
- Return the chicken and chorizo (except the reserved slices) to the pan. Simmer for 10 minutes.
- Add the peas. Distribute the shrimp and mussels over the rice, cover and cook for 10 minutes until the shells open and the rice is cooked.
- Season with salt and pepper.
- Spoon the paella in a large circle onto a flat platter. Make a square in the center with the reserved chorizo and diced peppers.
- Stand the mussels upright around the square like tents, interspersed with lemon wedges.
Serving notes
- Serve on a large platter so everyone can share.
- Add extra lemon wedges to the square for extra color.
- Serve with a fresh salad.