Where does paella come from?
Paella originated in Valencia, Spain and traditionally would be made over an open fire with chicken or rabbit, green beans, tomato, rice and saffron (surprisingly seafood did not feature). Modern versions make use of different regional produce so duck, pork and seafood will all feature depending on where you are. Chorizo gives a lovely smoky edge but isn’t strictly traditional either.
Do you need a paella pan?
The dish takes its name from the large flat pan which feeds a big crowd and allows the rice and meat to cook evenly and develop the classic ‘socarrat’ crispy crust on the bottom. At home a deep-ish wide frying pan will do a similar job.
Which rice do you use in paella?
Paella uses short grain rice which soaks up the flavoured cooking stock becoming plump but still keeping its shape. Look for Bomba or Calasparra on packaging. Rice sold simply as paella rice is also fine to use – just avoid using long grain or basmati – it doesn’t have the same absorbing properties so you won’t get the right result.
- Total time 50 minutes
- Difficulty Easy
- skinless chicken thigh fillets 6, cut into large chunks
- olive oil
- cooking chorizo 250g, sliced
- cubetti di pancetta 75g
- onion 1 large, halved and sliced
- garlic 2 cloves, sliced
- red pepper 2, cut into pieces
- green beans 150g, cut into pieces
- smoked paprika 2 tsp
- paella rice 500g
- chicken stock 1.25 litres, mixed with a large
- saffron a pinch
- raw shell-on prawns 300g
- mussels 1kg, cleaned (discard any that don’t close when tapped)
- flat-leaf parsley chopped to serve
- lemon wedges to serve
Cook the chicken in a little oil a large, wide frying pan or paella pan until browned all over. Scoop out and add the chorizo and pancetta and cook until crisp at the edges. Add the onion, garlic and pepper and cook until softened, then add back the chicken with the green beans. Stir in the paprika and cook for a minute then add the rice and stir to coat. Pour in the chicken stock, put on a tight lid or cover with foil and cook for 15-20 minutes until rice is just tender.
Sit the prawns and mussels on top and keep cooking for a few more minutes with the lid on until the mussels are open and prawns are cooked through. Stir in the parsley and serve with lemon wedges.
Try these three variations on a classic paella:
Full of antipasti favourites like peppers, sunblush olives and artichokes, this plant-based paella is packed with punchy flavour and will impress the whole family.
[image id=”106244″ size=”landscape_thumbnail” align=”none” title=”Vegan Paella Recipe” alt=”Vegan Paella Recipe” classes=””]
Centuries ago, Sardinia was occupied by the Spanish. As a result, the island is famous for its paella, albeit with an Italian twist (orzo or fregola is used instead of rice). This prawn and chorizo version has been created especially for your slow cooker, and is a great reason to dust it off over the summer months.
[image id=”109735″ size=”landscape_thumbnail” align=”none” title=”Slow Cooker Paella Recipe” alt=”Sardinian prawn and chorizo paella” classes=””]
- kcals 667
- fat 20.4g
- carbs 72.8g
- fibre 2.5g
- protein 52.6g
- salt 4.57g