Easiest ever paella

Easiest ever paella

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(217 ratings)

Prep: 5 mins Cook: 25 mins

Easy

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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Ingredients

  • 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
    Leeks

    Leek

    lee-k

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

  • 110g pack chorizo sausage, chopped
    Chorizo

    Chorizo

    chore-reeth-oh

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

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    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

Method

  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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Alleypussycat
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!
zoe_johnson1806
27th Oct, 2016
5.05
I wouldn't necessarily call this a paella, but it was definitely delicious and I will be making it again!
JW13
15th Oct, 2016
5.05
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
Jose Luis gomez
24th May, 2016
I am Jose anI am spanish. Please STOP to put chrizo and onions in any paella and ofcourse Never frozen fish or any component. The paella NEVER NEVER have chorizo or onions. If you want to put it please dont call it paella. Where on earth did anyone think that every food in Spain we us Chorizo. Please stop spoil the wonderfull original spanish paella. Jose
Honeygran
26th Sep, 2015
3.8
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
14th Sep, 2015
Despite the comments by Paella snobs, this is simple and most importantly, delicious.
amichelles17
8th Aug, 2015
5.05
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
12th Jun, 2015
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
22nd May, 2015
5.05
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! www.64skidoo.co.uk

Pages

Rebecca Lloyd
20th Aug, 2016
How much water to make the stock
goodfoodteam's picture
goodfoodteam
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.
saschlet
24th Jan, 2015
Has anyone tried this with pearl barley and had a good result? Did you change the liquid ml?
claret90
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.
AngrodT
1st Aug, 2013
Is the rice in Step 1 supposed to be cooked first?
Doobrie
5th Sep, 2013
5.05
No
AngrodT
31st Jul, 2013
Is the rice cooked (or uncooked) when poured in in Step 1?
AngrodT
31st Jul, 2013
Is the rice supposed to be cooked (or uncooked) when it is poured in in Step 1?
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