Easiest ever paella

Easiest ever paella

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(212 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal518
  • fat12g
  • saturates0.4g
  • carbs75g
  • sugars5g
  • fibre5g
  • protein32g
  • salt1.29g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 leek or onion, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 110g pack chorizo sausage, chopped



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tsp turmeric
  • 300g long grain rice
  • 1l hot fish or chicken stock
  • 200g frozen pea
  • 400g frozen seafood mix, defrosted

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  1. Heat the oil in a deep frying pan, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.

  2. Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

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Comments (255)

vrog's picture

Simple and good. Didn't use chorizo as I'd forgotten to buy it, but did use a mix of mussels (shelled) and prawns and a red pepper. Mine needed some extra seasoning to make up for the chorizo.
Make it, then play around with the ingredients!

jeznosts's picture

Despite the comments by Paella snobs, this is simple and most importantly, delicious.

amichelles17's picture

This dish went down a storm. We added some strips of chicken, which worked very well. It may not be a traditional paella but it was certainly very delicious and simple.

marc0's picture

what happened to the sofrito ?long grain rice ??? Saffron optional maybe ? I have mentioned this before this is a rice dish not paella there is nothing here that you would or originates in a paella even if you took out the meat and fish as for chorizo never should you put chorizo in a paella and never fry pimenton (cayen pepper it goes bitter any half decent chef will tell you boil in water or liquid but don't fry in oil only Sorry to be such a downer

64Skidoo's picture

Another great recipe from BBC Good Food! It makes an enormous amount and it also freezes very well too. I was looking for a quick, easy and tasty Paella and I wasn't disappointed. I've made it 3 times now and it always goes down well!

mandybrain's picture

Brilliant recipe, the only one I use for paella. Can readily be changed to include a mix of chicken, seafood, etc. We always like this. Quick to make for tea too.

carwil13's picture

Far too bland even with extra smoked paprika. I even tried wine and that didn't work.

LaurenceCarr's picture

As soon as I saw 'Long grain rice' this recipe has to be one star. Sorry, you cannot use long grain for paella

betsyvriend's picture

If you haven't even tried cooking this dish you should remove your comment. It's completely irrelevant and unhelpful; it just makes you sound like a snooty know-it-all.

Paellamaker's picture

Why? You could name this "yellow rice with stuff" but it never can be called "paella"
First: Spanish people dont add chorizo to everything, and of course you never add it to the paella, ever. Any kind of paella has chorizo as an ingredient. Never.
Second: paella has not onion -.- but instead you add a little of tomato sauce.
Third: paella is never made with long rice. Long rice it doesnt take the paella flavour.
Same easiness and much nicer than this, and you could call it "paella".

mellie11's picture

This is a really good store-cupboard (and freezer) recipe. Like others I usually add a pepper but it's fine without when the fridge is empty! There are more interesting and elaborate paella recipes out there but this is so quick and tasty it gets 5* as an easy healthy mid-week supper.

meanie303's picture

Pretty good recipe. I was making this for a pescatarian so I dropped the chorizo and added Paprika to jazz it up a little instead. Like some of the other commenters I also added additional veg - red peppers and runner beans - after the onion browning phase. It worked well.

meanie303's picture

Pretty good recipe. I was making this for a pescatarian so I dropped the chorizo and added Paprika to jazz it up a little instead. Like some of the other commenters I also added additional veg - red peppers and runner beans - after the onion browning phase. It worked well.

lucybeth27's picture

I have lost count the amount of times I've cooked this recipe. First time around I cooked it using the ingredients in the recipe plus garlic but minus tentacles as not a fan.

The best thing about this recipe is that it's a great base for anything else you want to chuck in. I've put in some or all of the following since:
White wine

Love cooking it outside in a paella pan on the gas BBQ. Love it.

stingrayting's picture

This is a good basic recipe but I found it too bland for my taste when I followed the recipe as is for the first time. However it's quite flexible so I'd still recommend it.

The second time I made this, I used onions (instead of the leek), added some crushed garlic, diced red peppers as well as some smoked paprika and a little extra olive oil before adding the uncooked rice. Then I added stronger stock with a few tablespoons of tomato paste (tomato purée) and the outcome was notably tastier.

The next time I make this, I'll replace some of the stock with a tin of diced tomatoes or else add a few dashes of white wine as others have suggested.

EDIT: Found another paella recipe on this site which is similar to this with the modifications above -

betsyvriend's picture

Cooked this recipe with the additions you suggested; also began by frying two chicken breasts cut into pieces then adding the pieces after the stock etc. Was absolutely bloody delicious. Made a massive amount which was still devoured in full by four people. Thanks for your tips, I'll definitely make this again!!!!

rgover90's picture

Very easy recipe to follow and very tasty!

edel72's picture

As someone who is terrible at cooking rice, I absolutely love this recipe! So simple and so adaptable. I usually cook off some chicken fillet in the pan first, put it aside and then go from step one (I use prawns and not seafood mix). Have used all sorts of veggies in this and everything works. I also use brown rice to up our fibre intake and my teenage son (who'd run a mile from a healthier alternative!!) has never noticed. Five stars.


Questions (6)

saschlet's picture

Has anyone tried this with pearl barley and had a good result? Did you change the liquid ml?

claret90's picture

Absolutely delicious and easy to make! I added some garlic, mushrooms and tomatoes last time to bulk it up, but is perfect with or without extra veg.

AngrodT's picture

Is the rice in Step 1 supposed to be cooked first?

AngrodT's picture

Is the rice cooked (or uncooked) when poured in in Step 1?

AngrodT's picture

Is the rice supposed to be cooked (or uncooked) when it is poured in in Step 1?

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