Paella fried rice

Paella fried rice

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(46 ratings)

Prep: 5 mins Cook: 5 mins

Easy

Serves 4
A great dish when you fancy a taste of the med in an instant. This cheat's paella is as authentic as you can be in 10 minutes!

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal347
  • fat9g
  • saturates2g
  • carbs50g
  • sugars3g
  • fibre2g
  • protein20g
  • salt1.19g
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Ingredients

  • 1 tbsp vegetable oil
  • 2 small chorizo sausages, cut into slices

    Chorizo

    chore-reeth-oh

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

  • 1 onion, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • ½ tsp turmeric
  • 600g cooked plain rice
  • 200g frozen cooked prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 100g frozen pea
  • lemon wedges, to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat oil in a frying pan. Tip in the chorizo, onion and garlic, then cook for a couple of mins until softened. Stir through turmeric, followed by the rice, prawns and peas and 150ml boiling water.

  2. Keep stirring until everything is warmed through and the water has been absorbed. Serve with lemon wedges.

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Comments, questions and tips

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Comments (66)

Princesskdw7's picture

Can anyone advise if you add the cooked prawns whilst still frozen or do you have to defrost? Thanks

agreatcaterer's picture

Its a nice information to share with all. I think this dish is very delicious as seen in the picture. Thanks for the information. Wedding Venues Jacksonville Fl

nate's picture
3.75

Made this last night easy to make though I had a bit of difficulty get turmeric, got some in the end from asian grocers.
I added snap peas and red pepper. I agree with what someone else said that though nice seems to be missing something. Someone suggested paprika and chicken stock I try that next time.

masterfox_86's picture
4

Really liked this recipe. It made up very quickly for a speedy supper and was very tasty. Good for using up some odds and ends of veg in my fridge too.

melody0418's picture
5

Made this tonight ..... Used Marinara Mix instead of just prawns. I'm still on a high from all the compliments! Definitely one to try again.

the-cats-mother's picture
5

I had a lot of odds and ends in the fridge that needed using up, so I added celery, red pepper, extra garlic and a cubed chicken breast. I forgot the turmeric and the peas. It seemed a bit dry so a tin of chopped tomatoes seemed like a good idea, but reaching into the cupboard I knocked a jar of Arrabbiata pasta sauce to the floor. The jar broke but I salvaged half the sauce and - waste not want not - added it to the pan. With this tomato-and-chilli sauce, and without the turmeric, it wasn't paella so I added Cajun seasoning and - hey presto - jambalaya! Absolutely delicious.

chalky2501's picture
4

Forgot to rate it.

chalky2501's picture
4

Great mid week quick meal. Chicken stock and Paprika / Smoked Paprika helps set it off more. Lemon juice makes it taste great.

hhaskell's picture
1

This was very bland and was a big disappointment. The rice may have tasted better if some stock was added instead of water but def won't be making again as there are far nicer paella recipes available.

charlie0956's picture
3

Made this last night. But i added 2 chicken stock cubes to the rice water, glad i did or i think it would have been completely tasteless. As it was it was enjoyable, my partner had 2 bowls full. think next time i may add a tin of tomatoes or add some smoked paprika for extra flavor too.

joshje's picture
1

The recipe asks for cooked rice, but then tells you to add water whilst cooking.

I imagine you should use uncooked rice in this recipe, this needs changing.

grainne97's picture
5

Yum! Be careful with the water, I added too much the first time and washed out the taste a bit!

gill_david's picture
5

Definitely a 'keeper' as we say in our house. Really easy midweek meal, very tasty indeed.

largomjf's picture
4

Very very easy and very tasty. Really mustn't scrimp on the chorizo though and next time I'll add some mushrooms for a bit more veg

emilydickerson's picture

Lovely - but please bear in mind that it is 600g of COOKED rice, which is considerably less that 600g of uncooked rice!

24lol12's picture
5

Much quicker than authentic paella for midweek meal and just as tasty.

andylaff's picture

not a paella but really easy and quick

jessilou's picture

Paella or not, it is fab.
We had with chopped tomatoes, extra lemon and garlic, mixed veg instead of peas and 2 diced chicken breasts instead of chorizo. Basically, a different recipe, but defo try it - even the kids wanted more - great way to shove some veg down their beaks.

rebecca2424's picture
2

The dish was lovely but I am appalled at the calorie-counting. My daughter is ill and we have to check she gets a certain number of calories per day, she looked at this recipe and said there's no way this could be 347 calories so I worked it out from the packets, using 250g chorizo and only 400g rice and it came to 778 calories per portion?! Because of the I am VERY dissapointed.

wisedog's picture
4

forgot to rate

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Questions (3)

jaywalker's picture

Why does this recipe differ from the one in the book?

My book says to use "300g basmati rice which you then cover to with cold water to a finger tips depth and bring to the boil. season then cover and simmer for 10 minutes then stand for 10 minutes."
Well I did that.......twice!! it left me with a soggy hard mess!
Then we tried with plain rice to the same affect.
finally we used pasta!

Why does your book (GoodFood 500 triple-tested recipes) say one thing and your website say another?

Silver Cook's picture

Do you cook the rice first and then add the 150ml boiling water ??

goodfoodteam's picture

Hi there, thanks for your question. Yes, the rice is cooked first. You could use leftover cooked rice, cook your own, or buy pouches of ready-cooked rice. Enjoy!

BBC Good Food team

Tips (1)

geordielass78's picture

When they say "as authentic as you can be in 10 minutes" that's about right, it's about as much like real paella as a jam sponge. However, what it is is a tasty and very quick stir fry.

Cut down the fat a little more by heating the chorizo through (on it's own) fairly slowly until the fat runs (2-3 minutes, it's really fatty!) once you have about a tbsp of fat from them add the onion and garlic (I add a couple of extra cloves) and carry on with the recipe as above. Use fish, pork or chicken stock instead of water for extra taste.

NB The turmeric's just for colour, so if you don't already have it, don't worry about it. A real paella would use saffron anyway, which has a very different flavour (half a teaspoon of turmeric won't add enough flavour to be noticed either way).

Two more things to try - still 'authentic' with paella is adding a diced chicked breast or a couple of chicken thighs. Less authentic but very tasty is to add a few chopped semi-dried/sun-blush tomatoes, scattering them in a couple of minutes before the end just to warm through.

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