Easiest ever paella

Easiest ever paella

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(297 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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26th Apr, 2014
This is a good basic recipe but I found it too bland for my taste when I followed the recipe as is for the first time. However it's quite flexible so I'd still recommend it. The second time I made this, I used onions (instead of the leek), added some crushed garlic, diced red peppers as well as some smoked paprika and a little extra olive oil before adding the uncooked rice. Then I added stronger stock with a few tablespoons of tomato paste (tomato purée) and the outcome was notably tastier. The next time I make this, I'll replace some of the stock with a tin of diced tomatoes or else add a few dashes of white wine as others have suggested. EDIT: Found another paella recipe on this site which is similar to this with the modifications above - http://www.bbcgoodfood.com/recipes/764637/easy-paella
7th Jun, 2014
Cooked this recipe with the additions you suggested; also began by frying two chicken breasts cut into pieces then adding the pieces after the stock etc. Was absolutely bloody delicious. Made a massive amount which was still devoured in full by four people. Thanks for your tips, I'll definitely make this again!!!!
24th Apr, 2014
Very easy recipe to follow and very tasty!
don paella
7th Feb, 2014
GREAT AND YUMMY RECIPE! if you like original paella in www.paellafromvalencia.com you have others original paella recipes and much more, enjoy it! www.originalpaella.com
26th Jan, 2014
As someone who is terrible at cooking rice, I absolutely love this recipe! So simple and so adaptable. I usually cook off some chicken fillet in the pan first, put it aside and then go from step one (I use prawns and not seafood mix). Have used all sorts of veggies in this and everything works. I also use brown rice to up our fibre intake and my teenage son (who'd run a mile from a healthier alternative!!) has never noticed. Five stars.
20th Jan, 2014
Fab little recipe, I recommend adding extra prawns and some chicken!
15th Sep, 2013
I added kallo chicken stock, a red pepper and garlic and saffron to mine. It was brilliant!!!
8th Sep, 2013
Very easy. Big hit with all the family. Will make again.
27th Jun, 2013
AMAZING! first time I have ever made paella and it scored top marks in my house! highly recommended recipe. love love love it!
7th Jun, 2013
REALLY LOVELY. I cooked this on a barbecue table in the garden and it was perfect. It looked fantastic and tasted divine. I was cooking for friends and left out the chorizo because one person only ate fish food. I added some paprika and it worked perfectly. Will DEFINITELY cook this again.


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