Easiest ever paella

Easiest ever paella

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(219 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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9th Feb, 2011
Really easy and very tasty. Going to add some diced chicken next time.
29th Jan, 2011
so tasty and so easy, used chicken instead of seafood and worked well. put in small chilli for an extra kick, will def do again.
26th Jan, 2011
...Oh, and I use paella or risotto rice not long grain rice.
26th Jan, 2011
I put mussels cooked in cream and white wine on top to serve- I buy them ready cooked and vacuum packed from Sainsburies. I use saffron instead of turmeric and add frozen fruites de mer when the rice is nearly cooked so that they don't get over cooked and chewy. It is popular with all members of my young family. Really easy to cook well.
16th Jan, 2011
Made this for supper two days ago - very easy to do, although the rice was a little stickier than I'd hoped for. Would make again.
9th Jan, 2011
Very easy to make, we loved it
9th Jan, 2011
Very easy to make, we loved it
3rd Jan, 2011
V. easy. Not amazing but perfect if you don't know what to make - I always have risotto/rice, frozen seafood and peas...and you can easily substitute with leftover meat. I used arborio risotto rice instead of long grain. I omitted the chorizo as I had leftover cubetti di pancetta and chicken from last night. Went really well together. Also added a splash of dry vermouth. Next time I might use saffron instead of turmeric for a little more authenticity.
20th Dec, 2010
this is not a paella or similar, in Sapin we do not do such an horrible combination and you don´t cook a paella this way
11th Dec, 2010
This is a lovely recipe and we make it a lot in our house. But I use a small finely chopped onion instead of the leek and miss out the chorizo. I use 2 small sliced breast fillets instead. I add a teaspoon of hot smoked paprika with the turmeric and then add the sliced chicken turning it over in the spices. Then I just proceed as the recipe given. It is yummy!


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