Go Back
–+ servings
Our Paella

Our Paella

Favourite
Paella combines two flavours: Meat and seafood. It is also one of the most popular dishes in Spain and is usually cooked in every house.
Print Recipe Pin Recipe Start Cooking
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Spanish
Calories: 470
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Chicken Fillets
  • 2 tbsp Olive Oil, plus extra to drizzle
  • 1 Onion, peeled and chopped finely
  • 2 Red Peppers, one deseeded and diced and one deseeded and cut into thin strips for garnish
  • 4 Garlic Cloves, peeled and thinly sliced
  • 2 Red Chillies, deseeded and cut thinly on the diagonal
  • 1 tsp soft Thyme leaves
  • Sea salt & Freshly Ground Black Pepper
  • 50g Chorizo Sausage, cut into 5 mm slices
  • 1 tsp Paprika
  • 200 g Paella Rice or Long Grained Rice
  • A few Saffron strands
  • 400ml Chicken Stock
  • 80ml Dry White Wine
  • 2 Bay Leaves
  • Zest and juice of 1 Lemon, plus 2 Lemons to serve
  • 3 Tomatoes, chopped roughly
  • 150g Cooked King Prawns
  • 80g White Crab Meat
  • 60g Frozen Peas
  • 8 Asparagus Spears, chopped
  • 1 tbsp Flat Leaf Parsley, chopped finely
  • Pinch of Cayenne Pepper

Method
 

  1. Place Chicken Stock and Saffron strands in a saucepan and bring to the boil.
  2. Turn heat off and leave for 20 minutes for flavours to combine
  3. Cut the Chicken into bite sized pieces.
  4. Heat a splash of Olive Oil in a large Paella Pan, then add Onions, diced Red Peppers, Garlic, Chillies and Thyme and cook over a medium heat for 5 minutes until vegetables start to soften
  5. Season the Chicken with Salt & Black Pepper; add to the pan with Chorizo and Paprika.
  6. Fry, stirring frequently, over a high heat to lightly brown the Chicken pieces
  7. Tip in the Paella Rice and bay Leaves and stir continuously for 2-3 minutes, then add the White Wine and Lemon Juice before pouring in enough of the Saffron infused Chicken Stock to cover the Paella Rice by about 1 cm
  8. Add the Tomatoes and season well with Salt & Black Pepper.
  9. Bring to the boil and then simmer for about 10-12 minutes
  10. Stir in the Peas and Asparagus and cook for a further 3-4 minutes
  11. Add the Prawns with a little more Stock or boiling water if needed and stir through.
  12. Cook over a medium heat for 2 minutes until the Prawns are warmed through
  13. Add the Crabmeat and cook for a further 1 minute
  14. Taste and adjust the seasoning
  15. Take the pan off the heat, sprinkle over the Lemon zest and Parsley and cover with foil.
  16. Leave to stand for 5 minutes to allow the flavours to combine
  17. Drizzle with a little Olive Oil and serve immediately, scattered with cayenne Pepper, Red Pepper strips and Lemon wedges

Nutrition

Calories: 470kcalCarbohydrates: 29gProtein: 43gFat: 18gSaturated Fat: 4gSodium: 580mgFiber: 4gSugar: 8g

Notes

It's crucial to stir continuously for the specified time to prevent the rice from sticking and ensure it absorbs the flavours evenly. Adding the stock gradually helps achieve the perfect consistency without making the paella too wet.
Once the paella comes to a boil, reduce the heat to a gentle simmer. Over-boiling can cause the rice to cook unevenly and break down. The goal is a steady, gentle cooking process.
Covering the paella with foil allows the rice to steam gently and the flavours to meld beautifully. This resting period is essential for achieving a perfect texture and a well-rounded dish.

Tried this recipe?

Let us know how it was!