This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Paella
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.
353 K 4.2/5 (56 reviews)
2 hours 60 min.
Easy
12 people
16 IngredientsLast modified on: February 21th 2011
For 12 people, you will need:
- 1
8 tomatoes - 2
2 onions - 3
6 cloves garlic - 4
8 chicken breasts - 5
1 Chorizo - 6
½ cauliflower - 7
300 g peas - 8
500 g mussels - 9
500 g prawns - 10
6 tablespoons olive oil - 11 6 tablespoons olive oil
- 12
1 kg rice - 13
2 litres water - 14
4 chicken stock cubes - 15
8 pinches saffron - 16
2 lemons - Total weight: 8,740 grams
Change measures:
Times for this recipe
Preparation: 1 hour 30 min.
Cooking: 1 hour 35 min.
All in all: 2 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 10 min.
Stage 3 - 10 min.
Cut 8 chicken breasts into pieces and slice 1 Chorizo (tip: remove skin from chorizo before cutting, then the skin will not shrivel and spoil the appearence during cooking).
Stage 4 - 5 min.
Prepare ½ cauliflower.
Stage 5 - 5 min.
Prepare 300 g peas.
Stage 6 - 5 min.
Wash and scrape 500 g mussels.
Stage 7 - 5 min.
Wash 500 g prawns.
Stage 8 - 3 min.
Put a large pan on high heat (even better, use a real paella pan if you can), and pour in 6 tablespoons olive oil. When really hot, tip in mussels all at once.
Stage 9 - 1 min.
They will spit, so cover pan with a sheet of aluminium foil.
Stage 10 - 3 min.
Cook like this for 2 or 3 minutes until the mussels open.
Remove from the heat, and lift out mussels with a skimmer. Set aside.
Remove from the heat, and lift out mussels with a skimmer. Set aside.
Stage 11 - 3 min.
Put the pan back on high heat and cook prawns 2 or 3 minutes on each side.
Stage 12 - 2 min.
Remove pan from heat, and lift out prawns with a skimmer and set aside.
Stage 13 - 3 min.
Empty remaining cooking juices out of the pan, then pour in 6 tablespoons olive oil and put back on high heat.
Add sliced chorizo and lightly brown 2 or 3 minutes.
Add sliced chorizo and lightly brown 2 or 3 minutes.
Stage 14 - 15 min.
Stage 15 - 3 min.
Add onion and garlic to remaining cooking fat, season, stir well and cook 2 or 3 minutes.
Stage 16 - 5 min.
Tip in 1 kg rice and stir well until "pearled", as for pilau rice.
Stage 17 - 2 min.
Add diced tomatoes, stir well.
Stage 18 - 3 min.
Then add chicken and chorizo, plus any juices that may have drained out while waiting, it all helps add flavour.
Stage 19 - 1 hour
Add 2 litres water mixed with 4 chicken stock cubes, then 8 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.
Turn down the heat, cover again with aluminium foil and leave to cook gently for about 1 hour, stirring from time to time.
Stage 20 - 15 min.
Meanwhile, shell mussels and peel prawns.
Stage 21 - 5 min.
5 minutes before serving, add peas, mussels and prawns, and squeeze 2 lemons 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.
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.
Remarks
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.
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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 730 RDI=280 % | 370 RDI=40 % | 450 RDI=70 % | 8,420 RDI=420 % | 35,250 RDI: 420 % |
| Per 100 g | 8 RDI=3 % | 4 RDI=0 % | 5 RDI=1 % | 100 RDI=5 % | 400 RDI: 5 % |
| Per person | 60 RDI=20 % | 30 RDI=3 % | 40 RDI=6 % | 700 RDI=40 % | 2,940 RDI: 40 % |
How much will it cost?
- For 12 people : 44.30 €
- Per person : 3.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Water
Like these other recipes: How to cook pasta properly, Quick chicken curry, Cornmeal baps for Anne, Special small breads, Sausage and lentils "en cocotte", ... See them all 136
Rice
Like these other recipes: Pilau rice, Rice pudding with chestnuts and poached pears, Pea risotto "Mantecare", Canadian rice pudding, How to cook rice in rice-cooker, ... See them all 21
Mussels
Like these other recipes: Mussels with arroz negro, Paimpol salad, Normandy seafood stew, Mussels marinière, Breton style shellfish and vegetable soup, ... See them all 10
Prawns
Like these other recipes: Seafood sauerkraut, Curried prawn risotto, Vietnamese prawns, Quick prawn curry, Prawn salad with a crunch, ... See them all 7
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020343 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011364 K4.0 1 hour 15 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016248 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.