Easy paella

Easy paella

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(46 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

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 or wok. 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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22nd Apr, 2018
Its more like risotto than paella but stilltastes good with a few tweaks - needs more paprika, garlic & chorizo. Otherwise I'd definitely make again as really quick. Disagree with previous comment about timings - they were spot on. The rice was nearly ready to eat after 15mins simmering so after another 5 once seafood goes in is perfect. Use a non stick pan.
Izzi Howes's picture
Izzi Howes
2nd Jan, 2018
Made this recipe multiple times but I always add about x3 as much paprika as it states as well as saffron, and also sometimes fry a little garlic with the onion at the beginning. It takes alot longer than the stated 20 minutes cooking time, but the rice does eventually absorb all the stock and it is delicious, lots of lemon and parsley finish if off well..
Chris Hall
27th May, 2017
This isn't paella, it's kind of tomato rice with seafood in it. It's OK but I'll try a different recipe in future.
24th Apr, 2017
Delicious paella! I have been making it for quite some time now! Easy to make and so tasty! 5stars from us!
29th Mar, 2017
Nothing like a real Spanish paella - too much tomato and not enough saffron? An far too moist - too much liquid for the rice :(
29th Jan, 2017
Whole family hated it. Easy to make but bland and too much stock.
4th Oct, 2016
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!
24th Aug, 2016
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.
30th Aug, 2016
It sounds like you didn't cook it properly.
9th Nov, 2015
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).


22nd Jun, 2014
When cooking a Paella do you boil the rice first.
4th Oct, 2016
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'
9th Nov, 2015
No, it will cook in the stock, good luck. I really enjoyed this meal when I made it.
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