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.
340 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
1 1⁄3 cup peas - 8
2 cups + 2 tablespoons mussels - 9
2 cups + 2 tablespoons prawns - 10
6 tablespoons olive oil - 11 6 tablespoons olive oil
- 12
4 2⁄3 cups rice - 13
8 ½ cups water - 14
4 chicken stock cubes - 15
8 pinches saffron - 16
2 lemons
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 1 1⁄3 cup peas.
Stage 6 - 5 min.
Wash and scrape 2 cups + 2 tablespoons mussels.
Stage 7 - 5 min.
Wash 2 cups + 2 tablespoons 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 4 2⁄3 cups 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 8 ½ cups 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 seal a terrine or casserole dish, Bacon rolls, Naan, Mojito peaches, Turnip top soup, ... See them all 132
Rice
Like these other recipes: Pilau rice, Koulibiak in pie dish, Canadian rice pudding, Rice pudding with chestnuts and poached pears, Mussels with arroz negro, ... See them all 21
Mussels
Like these other recipes: Mussels marinière, Normandy seafood stew, Quiche Bretonne, Spaghetti with mussels and basil, Breton style shellfish and vegetable soup, ... See them all 10
Prawns
Like these other recipes: Seafood sauerkraut, Vietnamese prawns, Crispy prawn rolls, Spicy seafood plancha, Curried prawn risotto, ... See them all 7
Other recipes you may also like
Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.June 19th 2011134 K4.3 1 hour 20 min.
Tarte Normande
This tart showcases ingredients from Normandy: the sweet pastry case is baked blind, then filled with apple sticks sautéed in Calvados, and a cream-egg mixture. The tart is then baked and dusted with icing sugar when cold.December 30th 201945 K 1 hour 30 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011353 K4.0 1 hour 15 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021337 K5 50 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.March 10th 2019302 K3.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.