Traditional Paella

    Traditional Paella


    171 people made this

    About this recipe: A very traditional paella with chorizo, chicken, peas, squid, mussels and prawns. The saffron and chorizo give this one-pan meal a gorgeous red hue. A paella pan is recommended.

    Serves: 6 

    • 45ml (3 tablespoons) olive oil
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 1 red pepper, chopped
    • 125g fresh chorizo sausage, casing removed and diced
    • 2 skinless, boneless chicken breast fillets, diced
    • 375g uncooked Arborio rice
    • 1.25 litres (5 cups) chicken stock
    • 135ml (1/2 cup) white wine
    • 1 sprig fresh thyme, leaves only
    • 1 pinch saffron
    • salt and freshly ground black pepper to taste
    • 2 squid, cleaned and diced
    • 2 tomatoes, seeded and chopped
    • 100g frozen garden peas
    • 12 large prawns, peeled and deveined
    • 625g mussels, cleaned and debearded
    • generous handful chopped parsley
    • 8 wedges lemon to garnish

    Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

    1. Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper. Cook and stir for a few minutes. Add chorizo, chicken and rice. Cook for 2 to 3 minutes.
    2. Stir in 1/2 of the stock, wine, thyme leaves and saffron. Season with salt and pepper. Bring to the boil and simmer for 15 minutes stirring occasionally.
    3. Taste the rice and check to see if it is cooked. If the rice is uncooked, stir in 1/3 of the remaining stock.
    4. Continue cooking, stirring occasionally. Stir in additional stock as necessary. Cook until rice is done.
    5. Stir in squid, tomatoes and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with aluminium foil and leave for 3 to 5 minutes.
    6. Remove the foil and sprinkle parsley over the top. Serve in paella pan garnished with lemon wedges.

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    Reviews (1)


    Delicious made it for dinner except I added scallops, very good, not very hard to prepare. - 10 Nov 2012

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