Easiest ever paella

Easiest ever paella

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(270 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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16th Mar, 2013
I like to add white wine, chopped red peppers and chicken. Delicious.
12th Mar, 2013
Very simple and tasty dish with very little preparation needed. Never thought I would be able to make a paella but this recipe really is fool-proof!
8th Mar, 2013
Good basic paella recipe but surprised that there is no mention of garlic as an ingredient and would definitely recommend using paella rice as this gives the authentic paella consistency. In Spain, Saffron paella mix is used to colour/flavour paella
23rd Feb, 2013
3rd Feb, 2013
Very tasty... I used paella rice instead of long grain, and added a red pepper. For some reason had to add a lot more stock, and it took much longer to cook, but well worth making. Serves 4, yes... Seconds for both of us!!
hobbychef's picture
24th Jan, 2013
I've tried making paella several times but it always tasted a bit bland. This time I used Kallo organic chicken stock cubes and the difference in taste was amazing!
5th Jan, 2013
As a bit of a novice, this was really easy to make with good results. Had no seafood mix, so used king prawns. Very generous portions. Will definitely make again. Husband, sister and brother-in-law raved about it!
4th Dec, 2012
Delicious, and very easy. Good-sized portions. Raw king prawns are a great substitute for seafood mix.
28th Nov, 2012
This really is the easiest paella you could ever hope to make. If youre actually a fan of cooking like me, you will probably find this a tad boring to make. Tastes great though!
15th Oct, 2012
Super easy and tasty


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