• PREP: 1M
  • COOK: 10M
  • SERVINGS: n/a


  • 200 g prawn, deshelled
  • 100 g mussels
  • 100 g dry chorizo, 0.5 cm diced
  • 2 garlic, chopped
  • 1 onion, small cubes
  • 1/2 red bell pepper, deseed, cut strips
  • 1/2 green bell pepper, deseed, cut strips
  • 1/2 orange bell pepper, deseed, cut strips
  • 2 tbsp WORLDFOODS Panang Curry Paste
  • 2 tsp WORLDFOODS Harissa Paste
  • 750 ml water (or chicken stock)
  • 300 g paella (or basmathi) rice, pre-washed and drained
  • 15 g parsley, chopped
  • 1 lemon, cut wedges
  • Salt, pepper to taste
  • 2 tbsp olive oil


  1. In a big skillet, heat up the olive oil, saute the chorizo garlic and onion until fragrant, fish out the chorizo. Then in the same skillet, sauté the prawns and mussels. Stir fry for a minute until the prawn is cooked. Transfer to a plate and set aside.
  2. In the same skillet, sauté the bell peppers, add 2 tablespoons of WORLDFOODS Panang Curry Paste and 2 teaspoons of WORLDFOODS Harissa Paste. Add the rice and the chrorizo, stir for 5 minutes. Season with salt and pepper quite generously.
  3. Add the water (or chicken stock) and let it cook until the liquid absorb into the rice. It should take about 25 minutes. Let it cook in a low heat and cover the skillet with its lid.
  4. The last 5 minutes, add the prawns and mussels. Taste the rice, if its not hard in the middle then it's done. Let the rice steam for another 5 minutes, cover with lid.
  5. Garnish with the chopped parsley and lemon wedges.