Hey presto paella

Hey presto paella

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(2 ratings)

Takes 15 minutes


Serves 6
Paella in a rush with all of the flavour

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • generous pinch saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 200g frozen pea
  • 3 x 275g packets pre-cooked basmati rice
  • 3 roasted chicken breasts, skinned and torn into pieces
  • 454g bag frozen luxury seafood cocktail (cooked prawn, squid rings and mussles), thawed and rinsed



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 3 roasted red peppers (in oil, not vinegar), cut into large pieces
  • 175g black olives
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • handful chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 lemon, cut into wedges



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. This is really a construction job and a very clever cheat, as nearly everything is pre-cooked, from the rice to the chicken, peppers and seafood.

  2. Bring 400ml/14fl oz water to the boil in a large pan with the saffron, then add the peas and simmer for 2-3 minutes until they are just cooked and the saffron is infused. Tip in the rice and gently stir round the pan until it turns yellow, then stir in the chicken, seafood, peppers and olives. Cover and cook for a minute or so stirring occasionally over a medium heat until everything has heated through completely, then toss in the parsley.

  3. Arrange and serve. Pile on to a large warm platter and serve with lemon wedges round the sides.

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Comments, questions and tips

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20th Jul, 2015
Thanks for this information. Nice post. cheap instagram followers = http://www.instalikes.org/
8th Jun, 2015
Hi I just wondered if you could make this in advance and then reheat it later or the following day
24th Jul, 2009
Adapted this slightly by starting with uncooked chicken and carrying on from there. Probably takes about 20-25 minutes that way. Tasted lovely and was very easy. I think you'd need quite a lot of saffron to make it as yellow as the picture though!
6th Aug, 2013
if you MUST change a recipe then by all means do so but DO NOT comment once you have changed it
7th Apr, 2014
I've found some people's changes v helpful
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