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Spanish Paella

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my favourite dish from Spain.

This is my favourite dish from Spain.

Ingredients

Serves: 2-3

Metric Cups
  • 300 grams spanish paella rice (or basmati rice)
  • 2 packets pancetta cubes
  • 1 chorizo (sliced)
  • 100 grams frozen peas
  • ½ teaspoon saffron strands
  • 500 millilitres chicken stock
  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper (ground)
  • 4 chicken breasts (cut into cubes)
  • 100 grams king prawns (frozen)
  • ½ lemon (juice of)
  • 11 ounces spanish paella rice (or basmati rice)
  • 2 packets pancetta cubes
  • 1 chorizo (sliced)
  • 4 ounces frozen peas
  • ½ teaspoon saffron strands
  • 17½ fluid ounce chicken broth
  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper (ground)
  • 4 chicken breasts (cut into cubes)
  • 4 ounces king shrimp (frozen)
  • ½ lemon (juice of)

Method

Spanish Paella is a community recipe submitted by James6642 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat the oil in a wide paella dish on a medium heat and add the onion. Cook the onion for about 4 minutes then add the chopped garlic.
  • Stir in the chorizo and pancetta and cook for another 5 minutes. Add the chicken and cook for 10 minutes until the chicken is cooked.
  • Season with salt and pepper and the saffron-scented chicken stock, rice, frozen peas and prawns. Cook it for 15-25 minutes on a medium heat until the rice has absorbed the stock and the peas and prawns have defrosted, stirring occasionally.
  • Stir in the lemon juice, give it a little stir and serve.
  • Heat the oil in a wide paella dish on a medium heat and add the onion. Cook the onion for about 4 minutes then add the chopped garlic.
  • Stir in the chorizo and pancetta and cook for another 5 minutes. Add the chicken and cook for 10 minutes until the chicken is cooked.
  • Season with salt and pepper and the saffron-scented chicken broth, rice, frozen peas and prawns. Cook it for 15-25 minutes on a medium heat until the rice has absorbed the stock and the peas and prawns have defrosted, stirring occasionally.
  • Stir in the lemon juice, give it a little stir and serve.
  • Additional Information

    If you don't have a paella dish, a casserole dish will be a good substitute. It's really important that you stir it otherwise the rice will stick to the bottom of the dish and burn. You can also find chorizo sausage already sliced in shops.

    If you don't have a paella dish, a casserole dish will be a good substitute. It's really important that you stir it otherwise the rice will stick to the bottom of the dish and burn. You can also find chorizo sausage already sliced in shops.

    Tell us what you think

    What 2 Others have said

    • Great recipe! I used chicken thighs instead of breast, as I always manage to turn breasts into something dry and rubbery. Beautiful flavour profile, nice one pot meal . Fed a crowd. Looked great, tasted great. Don't really care about the authenticity mentioned in the other comment - it was awesome. Told everyone we were having paella, and it got devoured by happy, hungry people. It doesn't get any better!

      Posted by sooty59 on 31st March 2015
    • Please... Chorizo has no place in paella. Not in Spanish paella. If it has chorizo it is rice with chorizo, not paella...

      Posted by vrubiobarbero on 1st February 2015
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