Grapefruit paella

June 30, 2017
Grapefruit paella

Grapefruit paella

Serves: 6 - 8
Cooking Time: 1 hr


  • 45ml (3 tbsp) olive/avocado oil, to fry + extra, if needed
  • 4 chicken drumsticks, skins removed
  • 4 chicken thighs, skins removed
  • 800g king prawns, cleaned
  • 220g chorizo, chopped
  • 1 red onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 5ml (1 tsp) paprika
  • 1kg bomba (paella) rice
  • 1,5L (6 cups) chicken stock
  • 60ml (¼ cup) grapefruit juice
  • 10ml (2 tsp) white sugar
  • 3 x 400g tins chopped tomatoes
  • 3 medium grapefruits, peeled and cut into segments
  • handful fresh coriander, to garnish



Heat the oil in a large frying pan over medium-high heat and brown the chicken drumsticks and thighs on both sides, about 15 minutes, adding a little more oil if needed. Place in a bowl and set aside until needed.


In the same pan, fry the prawns, about 3 minutes. Remove from heat and set aside in a bowl until needed.


In the same pan, fry the chorizo until crispy, about 10 minutes. Remove from heat and set aside in a bowl until needed.


Heat a little oil in a clean, deep saucepan over medium heat, add the onion and garlic, stir in the paprika and cook, 2 minutes. Add the rice and stir until combined. Add the stock, juice, sugar, chicken and tomatoes and bring to a boil. Season to taste, lower the heat to medium and let it simmer away, 20 minutes.


Add the prawns and cook for about 5 minutes. Remove from heat and stir in the chorizo.


Mix in some of the grapefruit segments, keeping the rest for a topping. Garnish with coriander and the remainder of the grapefruit.

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