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.
366 K 4.2/5 (56 reviews)
2 hours 60 min.
Easy
6 people
16 IngredientsLast modified on: February 21th 2011
For 6 people, you will need:
- 1
4 tomatoes - 2
1 onion - 3
3 cloves garlic - 4
4 chicken breasts - 5
½ Chorizo - 6
¼ cauliflower - 7
5.3 oz peas - 8
8.8 oz mussels - 9
8.8 oz prawns - 10
3 tablespoons olive oil - 11 3 tablespoons olive oil
- 12
1 lb + 3.0 oz rice - 13
2 lb + 3.2 oz water - 14
2 chicken stock cubes - 15
4 pinches saffron - 16
1 lemon
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 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).
Stage 4 - 5 min.
Prepare ¼ cauliflower.
Stage 5 - 5 min.
Prepare 5.3 oz peas.
Stage 6 - 5 min.
Wash and scrape 8.8 oz mussels.
Stage 7 - 5 min.
Wash 8.8 oz 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 3 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 3 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 lb + 3.0 oz 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 lb + 3.2 oz 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.
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 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.
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 | 360 RDI=140 % | 190 RDI=20 % | 220 RDI=30 % | 4,210 RDI=210 % | 17,630 RDI: 210 % |
| 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 6 people : 22.15 €
- 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: Sorrel soup, Butter cream, Turban of sole with langoustines, Ali Baba bread, Pistachio powder or paste, ... See them all 137
Rice
Like these other recipes: Sesame rice, Sushi, Rice pudding with fruit and nuts, Pilau rice, How to cook rice in rice-cooker, ... See them all 21
Prawns
Like these other recipes: Seafood sauerkraut, Spicy seafood plancha, Vietnamese prawns, Quick prawn curry, Curried prawn risotto, ... See them all 7
Mussels
Like these other recipes: Spaghetti with mussels and basil, Fillets of sole Dieppoise, Normandy seafood stew, Mussels marinière, Breton style shellfish and vegetable soup, ... See them all 10
Other recipes you may also like
Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing. April 8th 2012140 K5 55 min.
Rum babas
Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream). November 24th 2013111 K3.7 3 hours 35 min.
Stuffed cabbage leaves
The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven. February 1st 2015229 K5 1 hour 25 min.
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving. June 3rd 201883 K5 1 hour 15 min.
Firied fillet of sea bream with polenta
A fillet of blackspot sea bream (though you can use another fish), fried rapidly and served with a creamy cheese polenta and sautéed cherry tomatoes. September 4th 201671 K4.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.