Easiest ever paella

Easiest ever paella

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(266 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

    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



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

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


  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, questions and tips

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14th Feb, 2019
Really tasty and filling meal. A great recipe!
12th Feb, 2019
LOVED this. Used 2 onions, added 3 peppers (to up the 5-a-day factor and colour), 2tsp frozen garlic, 1/2tsp smoked paprika and paella rice instead of long grain. Also used 700g mixed frozen seafood rather than 400g, which admittedly was indulgent and could easily have been as per the recipe. It's a shame there are a lot of negative comments about it's authenticity. This is yummy and foolproof, even if die-hard traditionalists can't see past the ingredients list!
21st Mar, 2018
My children love this. I use chorizo, chicken and prawns as my family are funny about seafood with legs etc. A definite keeper so easy and tasty
20th Mar, 2018
Always a hit in our house and so easy to do! I use paella rice rather than long grain and paprika rather than turmeric. I also add some mixed dried herbs, a few diced peppers and a couple of crushed garlic cloves to give it a bit of a kick.
20th Jul, 2017
A family favourite. I substitute the seafood for chicken and find it works well with both long grain and risotto rice.
11th Jun, 2017
Made this using Arborio Risotto rice, fish stock and an onion and then followed the recipe exactly. The result was delicious (even if not an authentic paella)...
19th Dec, 2016
Delicious and a firm family favourite. Always try to use fresh shellfish and/or firm white fish (e.g. monkfish or smoked cod), and recommend paella rice (not long grain) as it absorbs the complex flavours better and gives it that suitably sensual texture. I'd also recommend adding a generous helping of white wine to the fish or chicken stock. Ok, so it's not authentic Paella. Mind you, I still call my Sebo, a Hoover! What a heathen I am!
27th Oct, 2016
I wouldn't necessarily call this a paella, but it was definitely delicious and I will be making it again!
15th Oct, 2016
Made it last night, best paella I've ever had. Really great because it's so simple. 5 stars!
Jose Luis gomez
24th May, 2016
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". Jose


10th Jan, 2018
Can the paella be frozen? if so, how can it be reheated to serve?
goodfoodteam's picture
12th Jan, 2018
Thanks for your question. We do not recommend freezing this dish. All our freezable recipes are marked with a blue star above the nutritional information. Hope this helps in future.
Rebecca Lloyd
20th Aug, 2016
How much water to make the stock
goodfoodteam's picture
26th Aug, 2016
Hi there, if using stock cubes, follow the guidelines on the side of the pack for best results. Thanks for your question.
24th Jan, 2015
Has anyone tried this with pearl barley and had a good result? Did you change the liquid ml?
9th Sep, 2013
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.
1st Aug, 2013
Is the rice in Step 1 supposed to be cooked first?
5th Sep, 2013
31st Jul, 2013
Is the rice cooked (or uncooked) when poured in in Step 1?
31st Jul, 2013
Is the rice supposed to be cooked (or uncooked) when it is poured in in Step 1?
Ator Navas's picture
Ator Navas
30th Apr, 2019
Such a good paella, and quick to make the only problem of a Spanish paella is that doesn't have chorizo is not something that we put in our paellas just look to this link it´s the original recipe https://paellarecipes.org/valencian-paella, but for the rest, it was nice to try it ;)
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