956 easy and fully explained recipes, with 20,595 photos and 77 videos



Paella is a traditional Spanish dish made with round rice, associated mainly with the Valencia region. The name comes from the large two-handled pan in which it is traditionally prepared. This is an adapted version with a mix of meat, vegetables and shellfish.


Grade this recipe :

Last modified on: February 21th 2011

For 6 people, you will need:

How long does it take?

PreparationCookingStart to finish
1 hour 26 min.1 hour 32 min.2 hours 58 min.
Preservation: Several days in the fridge, in a closed jar.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Paella : Photo of step #1Peel 4 tomatoes and dice small. 15 min.
2 Paella : Photo of step #2Peel 1 onion, peel 3 cloves garlic and chop. 10 min.
3 Paella : Photo of step #3Cut 4 chicken breasts into pieces and slice ½ Chorizo (tip: remove skin from chorizo before cutting, then the skin will not shrivel and spoil the appearence during cooking). 10 min.
4 Paella : Photo of step #4Prepare ¼ cauliflower. 5 min.
5 Paella : Photo of step #5Prepare 150 g peas. 5 min.
6 Paella : Photo of step #6Wash and scrape 250 g mussels. 5 min.
7 Paella : Photo of step #7Wash 250 g prawns. 5 min.
8 Paella : Photo of step #8Put a large pan on high heat (even better, use a real paella pan if you can), and pour in 3 tablespoons olive oil. When really hot, tip in mussels all at once. 3 min.
9 Paella : Photo of step #9They will spit, so cover pan with a sheet of aluminium foil. 1 min.
10 Paella : Photo of step #10Cook like this for 2 or 3 minutes until the mussels open.

Remove from the heat, and lift out mussels with a skimmer. Set aside.
3 min.
11 Paella : Photo of step #11Put the pan back on high heat and cook prawns 2 or 3 minutes on each side. 3 min.
12 Paella : Photo of step #12Remove pan from heat, and lift out prawns with a skimmer and set aside. 2 min.
13 Paella : Photo of step #13Empty remaining cooking juices out of the pan, then pour in 3 tablespoons olive oil and put back on high heat.

Add sliced chorizo and lightly brown 2 or 3 minutes.
3 min.
14 Paella : Photo of step #14Remove chorizo slices using a skimmer, and tip in chicken pieces. Fry until golden brown on all sides.

These are likely to spit, so you can partially cover again with foil to avoid making a mess of your kitchen.

Remove chicken pieces and set aside.
15 min.
15 Paella : Photo of step #15Add onion and garlic to remaining cooking fat, season, stir well and cook 2 or 3 minutes. 3 min.
16 Paella : Photo of step #16Tip in 500 g rice and stir well until "pearled", as for pilau rice. 5 min.
17 Paella : Photo of step #17Add diced tomatoes, stir well. 2 min.
18 Paella : Photo of step #18Then add chicken and chorizo, plus any juices that may have drained out while waiting, it all helps add flavour. 3 min.
19 Paella : Photo of step #19Add 1 litre water mixed with 2 chicken stock cubes, then 4 pinches saffron and stir thoroughly. Add cauliflower florets, season and stir again.

Turn down the heat, cover again with aluminium foil and leave to cook gently for about 1 hour, stirring from time to time.
1 hour
20 Paella : Photo of step #20Meanwhile, shell mussels and peel prawns. 15 min.
21 Paella : Photo of step #215 minutes before serving, add peas, mussels and prawns, and squeeze 1 lemon over.

Stir again and leave to cook a further 5 minutes. Check seasoning. To serve, take the pan to the table so that guests can help themselves, and come back for more.
5 min.


To get closer to the "true" paella, I encourage you to use round Spanish rice rather than classic long grain.

Paella is one of those dishes that gets better each time you reheat it, so don't hesitate to make plenty at a time. It freezes very well.

It's important, in my opinion, that all the elements of a paella should be ready to eat, so no mussels, prawns or scampi still in their shells, or chicken with skin or bones. It takes longer, no doubt getting away from the true paella, but it's much more enjoyable to eat.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
4210363 gr186 gr224 gr
210 %140 %18 %34 %
Per 100 g
CaloriesProteins CarbohydratesFats
968 gr4 gr5 gr
5 %3 %<1 %1 %
Per person
CaloriesProteins CarbohydratesFats
70160 gr30 gr37 gr
35 %23 %3 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 22.14 €
Per person : 3.69 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Couscous, How to cook rice in rice-cooker, French croissants, Mixed seed grissini, Chocolate eclairs, ... [All]
RiceRice: You can check-out other recipes which use it, like for example: Pilau rice, Pea risotto "mantecare", Morel risotto with Vin Jaune and Mont d'Or, Chicken with rice and leeks, How to cook rice in rice-cooker, ... [All]
PrawnsPrawns: You can check-out other recipes which use it, like for example: Spicy seafood plancha, Prawn salad with a crunch, Vietnamese prawns, Curried prawn risotto, Crispy prawn rolls, ... [All]
MusselsMussels: You can check-out other recipes which use it, like for example: Spaghetti with mussels and basil, Fillets of sole Dieppoise, Mussels marinière, Quiche Bretonne, ... [All]

visitors have also looked at

French baguettes
French baguettes
Potted meat (rillettes)
Potted meat (rillettes)
Pâté de campagne
Pâté de campagne
Boeuf (beef) bourguignon
Boeuf (beef) bourguignon
Chestnut cake
Chestnut cake

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page