Easy paella

Prep: 10 mins Cook: 30 mins


Serves 4
Whip up this traditional Spanish dish straight from the storecupboard - it's low-fat too

Nutrition and extra info

Nutrition: per serving

  • kcal431
  • fat5g
  • saturates1g
  • carbs66g
  • sugars5g
  • fibre3g
  • protein34g
  • salt2.14g
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  • 1 tbsp olive oil
    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 onion, chopped



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

  • 1 tsp each hot smoked paprika and dried thyme



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 300g paella or risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 3 tbsp dry sherry or white wine (optional)
  • 400g can chopped tomatoes with garlic



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 900ml chicken stock
  • 400g bag frozen seafood mix
  • juice ½ lemon, other half cut into wedges



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

  • handful flat-leaf parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the oil in a large frying pan. Add the onion and soften for 5 mins. Stir in the paprika, thyme and rice, stir for 1 min, then splash in the Sherry or wine, if using. Once it has evaporated, stir in the tomatoes and stock. Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.

  2. Stir the frozen seafood into the pan and cover with a lid. Simmer for 5 mins, or until the prawns are cooked through and the rice is tender. Squeeze over the lemon juice, scatter with parsley and serve with extra lemon wedges.

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Comments, questions and tips

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Comments (23)

AmandaHK's picture

Absolutely gorgeous and empty plates from all the family - Good portion size for 2 adults and a 6 year old and 8 year old. As the recipe says - simple to make, but you do need the patience to wait for the liquid to absorb and thicken - try not adding too much white wine/sherry!

stevesmith711's picture

Made this as per the ingredients. Totally rubbish. Could not eat it at all. It went in the bin and we went for a take away. How can anyone say this works is beyond me. It was just mush and gloop. Come on BBC up your game.

alexsousa's picture

It sounds like you didn't cook it properly.

lucy58468lu's picture

I must admit that I have never eaten paella before but I found this really easy to make and delicious. I added peas and found that they made the dish more interesting and I will probably be making this again (with peas).

Tom Sheldon Food Official's picture

Delicious! I swapped several of the ingredients and it was still very enjoyable. Will do again!

caroles21's picture

Very tasty and very easy. Needed a bit more liquid than suggested. Will try it with chorizo next time. Yummy!

comraich's picture

Great recipe and by doubling the quantities it makes an excellent meal for a large family gathering. I'm adding langoustines and scallops for a Mothers' Day family treat.

troni's picture

Excellent recipe. So straightforward and 5 star results. Probably the tastiest meal I have made and eaten in quite a while. I will definitely be making this again.

nikkijane1964's picture

Please don't waste lovely seafood on this recipe - it is truly awful.

nikkijane1964's picture

Please don't waste lovely seafood on this recipe - it is truly awful.

rosievimes's picture

I have also made this recipe a few times, and really recommend it, especially if you're looking to make paella for the first time. It's straight forward and fairly quick to do. Similar to the comments below, I sometimes subsitute chicken and chorizo instead of the seafood, which works very well. If you are using seafood I would say fresh is best if you can get it, otherwise frozen is perfectly fine. It's definitely a recipe I keep coming back to.

CookingCopper's picture

I've used this recipe several times and it always works a treat. Added prawns, chicken and chorizo today. Really easy to make, tastes great and highly recommended.

jennykw's picture

Very nice!
Tried this with chicken breast, chorizo and prawns. Served to friends (one being a sea food hater) and they all loved it!
I also added a tsp of chilli powder and peas at the end.

vike87's picture

Made this for our Valentines meal. We both loved it, so easy to make and tasty. We substituted the fish mix for prawns chicken and chorizo. Delicious.

ceciln's picture

Felt a bit peckish & decided to give it a go.
Started with browning some diced chicken breast & added sweet peppers, peas & a little extra chilli.
Must of eaten about 4lb rice in 24 hours. EXCELLENT.

sywookes's picture

Really enjoyed this.

robertwormald's picture

this was so easy, took just a few minutes prep everything. It got good comments too from the friends who ate it.

I added about 150g of chorizo, as described in the "Try" tip, but not the chickpeas :)

ginpop's picture

Very good. Added some peppers and peas, quick easy menu after coming in from shopping.


Questions (3)

chipchap's picture

When cooking a Paella do you boil the rice first.

AmandaHK's picture

If I'm using 'dry' rice (not the microwave packet stuff), I tend to rinse it under cold water until the water is clear before adding to the recipe/cooking to remove any excess starch. I find this helps to stop the rice becoming to 'stodgy' or 'clogged'

lucy58468lu's picture

No, it will cook in the stock, good luck. I really enjoyed this meal when I made it.

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