Simply Paella

10/07/2026

🥘 PAELLA DAY – SATURDAY 1ST AUGUST 2026 🥘
From our kitchen in Condell Park, we’re bringing you another Simply Paella Day and we’d love for you to be part of it!
After the amazing support from our local community, we’re firing up the paella pans again and preparing a limited number of authentic Spanish-style paellas made with quality ingredients, traditional techniques, and plenty of flavour.
🇪🇸 On the menu:
🥘 Seafood Paella – packed with prawns, squid and fresh seafood flavours
🥘 Chicken & Chorizo Paella – rich, smoky and full of Spanish goodness
🍮 Homemade Flan – the perfect sweet finish
Each paella is freshly cooked and ready for collection on the day.
📦 Limited quantities available:
• 30 serves of Seafood Paella
• 30 serves of Chicken & Chorizo Paella
• Limited homemade flans available
📍 Pick up: Condell Park
🕒 Collection time: 3pm–5pm
Whether you’re feeding the family, sharing with friends, or just craving a taste of Spain, we’d love to see you there.
Bookings are essential as quantities are limited. ❤️🥘🇪🇸

09/07/2026

🎥 Video 8 – Serving the Perfect Paella (Final Reel)
“This is the moment we’ve been building towards. After allowing the rice to absorb the rich stock, we’ve added our perfectly cooked chicken, chorizo, prawns, squid and mussels back into the pan. Everything is gently warmed through so the proteins stay tender while the rice finishes cooking.”
“Now it’s time to serve. Every spoonful delivers the perfect balance of saffron-infused rice, smoky chorizo, juicy chicken and fresh seafood. And don’t forget the best part—the socarrat. That’s the golden, crispy layer of rice on the bottom of the pan that every paella lover fights over. It’s a sign of a properly cooked authentic paella.”
“Thanks for following our step-by-step paella series from setting up the burners right through to the final serve. We hope you’ve enjoyed learning the process as much as we’ve enjoyed sharing it.”
🥘 Paella Day is almost here!
Join us on the first Saturday of August for freshly cooked Chicken & Chorizo Paella, Seafood Paella, and our homemade Dulce de Leche Flan.
🎟️ Pre-order now: https://www.trybooking.com/DNWJE
“See you on Paella Day, and remember… great paella isn’t rushed—it’s made with patience, passion, and shared with family and friends. ¡Buen provecho!”

09/07/2026

Video 7 – Bringing It All Together 🥘🔥
Now comes one of my favourite parts of the cook.
The rice has been simmering away, absorbing all that rich stock, saffron and flavour from the sofrito. At this stage, we’re not stirring the rice anymore—we let it do its thing so it cooks evenly and begins to develop the prized socarrat, the delicious crispy layer on the bottom of the pan.
Now it’s time to return all those beautifully pre-cooked proteins to the paella. The chicken, chorizo, prawns and squid are carefully arranged on top rather than mixed through. This lets them gently heat through without overcooking, while their juices drip back into the rice, adding even more flavour.
The final simmer allows everything to come together into one incredible dish. Every grain of rice soaks up the last of the stock, the seafood finishes perfectly, and the paella transforms into the authentic Spanish classic we’ve been building from the very beginning.
Next up... the final reveal and, of course, the best part—serving it up!

09/07/2026

Video 6 – The stock & the rice: where the paella comes together 🥘
Now that the sofrito has done its job, it’s time to bring everything together.
The stock is where all those flavours we built earlier come alive. The juices from the chicken, chorizo and seafood have been captured in the pan, and now the stock carries those flavours through the rice.
For a paella, the rice is not stirred like a risotto. Once the rice goes in, we spread it evenly through the pan and let it absorb the flavour while it cooks.
This is where the magic happens:
🔥 The rice absorbs the stock
🔥 The saffron and spices colour the grains
🔥 The flavours from the sofrito become part of every bite
Once the rice has started cooking, the remaining seafood and roasted capsicum are placed on top. This keeps the seafood tender and lets it finish cooking gently while becoming part of the final presentation.
Next step… letting the paella rest and develop that beautiful socarrat underneath. 🥘🔥

08/07/2026

🎥 Video 4: Building the flavour
In a traditional paella, the proteins are cooked before the rice goes in. First, I brown the chicken and chorizo directly in the paella pan.
As they cook, the chicken develops colour and the chorizo releases its smoky oils and paprika-rich juices. Those browned bits stuck to the bottom of the pan are liquid gold — that’s where a huge amount of the paella’s flavour comes from.
Next, I move to the seafood side and quickly cook the prawns and squid. They don’t need long — just enough to release their natural juices and start developing flavour without becoming tough.
The best part? Nothing is wasted. All the juices from the chicken, chorizo, prawns and squid stay in the pan. When the stock and rice are added, those flavours are captured and absorbed into every grain, creating the rich, deep taste that makes a great paella.
🔥 Brown the proteins first. Capture the juices. Build the flavour.
Foodie SydneyFood OutdoorCooking

07/07/2026

Part 2 of making a paella. Marinating proteins the day before allows for greater flavour in the proteins and in the paella too. We use chorizo from Rodriguez Brothers, our chicken from YCC poultry and seafood from North Terrace Seafood. Fresh is always best.

07/07/2026

Part 1 of making paella.
It starts with the best and freshest ingredients. If you’d like to know how to make paella. Get 10 friends together and make an afternoon or evening out of it. A tailored cooking lesson cost $90 per person and you get to take your own paella home as well as knowing how to make it from scratch. Reach out to me if that is something you’d like. I come to you, so it’s completely on your schedule and location.

06/07/2026

05/07/2026

See you next month and thank you to all that supported.
From Simply Paella…