Easy paella
- Jane Hornby
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.2 out of 5.219 ratingsRate
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Whip up this easy version of the traditional Spanish seafood dish using storecupboard staples. Add extras to paella rice such as chorizo and peas if you like
Egg-free
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Test Kitchen tips for making this paella:
- Once you've added the stock, don't stir the rice too much. Letting it cook undisturbed helps the grains absorb the liquid evenly and encourages a delicious golden crust on the bottom of the pan.
- If you fancy a heartier dish, you can add sliced chorizo (which isn't classic) and chickpeas. Cut 150g chorizo into slices the thickness of a £1 coin. Fry for 5 mins until golden, then set aside, leaving its red oil in the pan. Follow the recipe as before, frying everything in chorizo oil instead. Once the rice is almost tender, stir in 400g can drained chickpeas and the fried chorizo, then cook for 5 mins more until hot through.
- If you have leftovers, they should keep well in the fridge for up to two days. Reheat them gently in a pan with a splash of extra stock or water to stop the rice drying out, or in a microwave.
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 onion
chopped
-
1 tsp each hot smoked paprika
and dried thyme
-
300g paella or risotto rice
-
3 tbsp dry sherry
or white wine (optional)
-
400g can chopped tomatoes
with garlic
-
900ml chicken stock
-
400g frozen seafood mix
defrosted
-
1 lemon
½ juiced, ½ cut into wedges
-
handful of flat-leaf parsley
roughly chopped
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Nutrition: per serving
-
kcal457
low
-
fat9g
low
-
saturates1g
-
carbs66g
-
sugars7g
low
-
fibre4g
-
protein31g
high
-
salt1.79g
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Method
-
step 1
Heat the olive oil in a large frying pan or wok. Add the onion and soften for 5 mins.
-
step 2
Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.
-
step 3
Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.
-
step 4
Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.
-
step 5
Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.
Jane Hornby
After six years on the team at BBC Good Food magazine, Jane has gone on to write four cookbooks for Phaidon Press and create hundreds of tested recipes for leading food brands and publications. Her aim is to inspire people to cook with flavour-packed, achievable recipes that look great, whatever their skill level. See more recipes from Jane
Recipe from Good Food magazine, October 2010
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A star rating of 4.2 out of 5.219 ratings
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