Spanish Paella

Spanish Paella Recipe

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 chicken breast fillets, diced
  • 5 cups chicken stock
  • 1 pinch saffron threads, dissolved in 1 tablespoon water (Or turmeric powder ½ teaspoon, if you can’t get saffron)
  • 2 chorizo sausages, thickly sliced
  • 3 cup long grain rice
  • 8 prawns (remove shells, keep head and tail)
  • 1 calamari (clean and cut into ring)
  • 8 mussels (cook in water until shells opened, then remove half of the shells that is empty)
  • 2 medium tomatoes, diced
  • 1 red and 1 green bell pepper, cut into rings
  • 1 lemon (cut into wedges)
  • 2 tbsp chopped parsley
Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is a typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. Even though you can taste this food all over Spain and even world-wide, its true origin is the area of Valencia and Alicante.
There are three widely known types of paella: Valencian paella (Spanish: paella Valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta).
But paella is very flexible, if you can’t have the exact ingredients, always substitute them for something similar.
  • Heat olive oil in a paella pan or large heavy-based skillet. Sauté onion, garlic, tomatoes, chorizo sausages, calamari and chicken. Cook until chickens are slightly browned.
  • Add rice and coat in the oil.
  • Add chicken stock and saffron (or turmeric powder). Mix well then smoothes out the surface of the paella.
  • Scatter the prawns, bell peppers and mussels on top.
  • Simmer over a gentle heat for 20 minutes or until all the stock has been absorbed.
  • Sprinkle the chopped parsley and lemon juice over the paella and serve.