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Paella

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Espanic Taste

Espanic Taste

Ingredients

Serves: 4-6

Metric Cups
  • 400 grams rice
  • 250 millilitres olive oil
  • 700 grams shrimp (big ones)
  • 1½ kilograms chicken (a big one, whole)
  • 700 grams calamari
  • 2 medium onions
  • 2 red peppers
  • 1 tin tomato (without skin)
  • 2 cloves garlic
  • 250 grams kidney beans
  • 250 grams green peas
  • saffron
  • cayenne pepper
  • black pepper
  • salt
  • 14 ounces rice
  • 8⅘ fluid ounce olive oil
  • 25 ounces shrimp (big ones)
  • 3⅓ pounds chicken (a big one, whole)
  • 25 ounces calamari
  • 2 medium onions
  • 2 red bell peppers
  • 1 tin tomato (without skin)
  • 2 cloves garlic
  • 9 ounces kidney beans
  • 9 ounces green peas
  • saffron
  • cayenne pepper
  • black pepper
  • salt

Method

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

  • Cook the rice, in big paella or a wok preheat oil, and prefry shrimp's gently, take them out of the wok, split the chicken on 8 pieces, pry fry it in the same wok, add diced onions, sliced in strip's paprika, sliced in disk's calamari, smashed garlic, tomatoes, bean's green peas, saffron and cook it on a small flame,15 under the cover.
  • Add rice and shrimps, sprinkle it witch cayenne, salt and black pepper, cover it with hot boiling water and put it in to the oven for 25 min at 220C.
  • Cook the rice, in big paella or a wok preheat oil, and prefry shrimp's gently, take them out of the wok, split the chicken on 8 pieces, pry fry it in the same wok, add diced onions, sliced in strip's paprika, sliced in disk's calamari, smashed garlic, tomatoes, bean's green peas, saffron and cook it on a small flame,15 under the cover.
  • Add rice and shrimps, sprinkle it witch cayenne, salt and black pepper, cover it with hot boiling water and put it in to the oven for 25 min at 220C.
  • Tell us what you think