Paella fried rice

Paella fried rice

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(50 ratings)

Prep: 5 mins Cook: 5 mins


Serves 4
A great dish when you fancy a taste of the med in an instant. This cheat's paella is as authentic as you can be in 10 minutes!

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal347
  • fat9g
  • saturates2g
  • carbs50g
  • sugars3g
  • fibre2g
  • protein20g
  • salt1.19g


  • 1 tbsp vegetable oil
  • 2 small chorizo sausages, cut into slices



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 600g cooked plain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 200g frozen cooked prawn



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

  • 100g frozen pea
  • lemon wedges, to serve



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


  1. Heat oil in a frying pan. Tip in the chorizo, onion and garlic, then cook for a couple of mins until softened. Stir through turmeric, followed by the rice, prawns and peas and 150ml boiling water.

  2. Keep stirring until everything is warmed through and the water has been absorbed. Serve with lemon wedges.

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Comments, questions and tips

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4th Jan, 2018
Made this last night. It went down really well with my family. Nice quick recipe for a midweek meal. Next time I will probably add some peppers to increase the veg.
18th Jun, 2016
Can anyone advise if you add the cooked prawns whilst still frozen or do you have to defrost? Thanks
27th Aug, 2014
Made this last night easy to make though I had a bit of difficulty get turmeric, got some in the end from asian grocers. I added snap peas and red pepper. I agree with what someone else said that though nice seems to be missing something. Someone suggested paprika and chicken stock I try that next time.
11th Aug, 2013
Really liked this recipe. It made up very quickly for a speedy supper and was very tasty. Good for using up some odds and ends of veg in my fridge too.
19th May, 2013
Made this tonight ..... Used Marinara Mix instead of just prawns. I'm still on a high from all the compliments! Definitely one to try again.
19th May, 2013
I had a lot of odds and ends in the fridge that needed using up, so I added celery, red pepper, extra garlic and a cubed chicken breast. I forgot the turmeric and the peas. It seemed a bit dry so a tin of chopped tomatoes seemed like a good idea, but reaching into the cupboard I knocked a jar of Arrabbiata pasta sauce to the floor. The jar broke but I salvaged half the sauce and - waste not want not - added it to the pan. With this tomato-and-chilli sauce, and without the turmeric, it wasn't paella so I added Cajun seasoning and - hey presto - jambalaya! Absolutely delicious.
15th May, 2013
Forgot to rate it.
15th May, 2013
Great mid week quick meal. Chicken stock and Paprika / Smoked Paprika helps set it off more. Lemon juice makes it taste great.
12th Apr, 2013
This was very bland and was a big disappointment. The rice may have tasted better if some stock was added instead of water but def won't be making again as there are far nicer paella recipes available.
4th Dec, 2012
Made this last night. But i added 2 chicken stock cubes to the rice water, glad i did or i think it would have been completely tasteless. As it was it was enjoyable, my partner had 2 bowls full. think next time i may add a tin of tomatoes or add some smoked paprika for extra flavor too.


jaywalker's picture
26th Mar, 2015
Why does this recipe differ from the one in the book? My book says to use "300g basmati rice which you then cover to with cold water to a finger tips depth and bring to the boil. season then cover and simmer for 10 minutes then stand for 10 minutes." Well I did that.......twice!! it left me with a soggy hard mess! Then we tried with plain rice to the same affect. finally we used pasta! Why does your book (GoodFood 500 triple-tested recipes) say one thing and your website say another?
Silver Cook
28th Jan, 2014
Do you cook the rice first and then add the 150ml boiling water ??
goodfoodteam's picture
7th Feb, 2014
Hi there, thanks for your question. Yes, the rice is cooked first. You could use leftover cooked rice, cook your own, or buy pouches of ready-cooked rice. Enjoy!BBC Good Food team
7th Feb, 2015
When they say "as authentic as you can be in 10 minutes" that's about right, it's about as much like real paella as a jam sponge. However, what it is is a tasty and very quick stir fry. Cut down the fat a little more by heating the chorizo through (on it's own) fairly slowly until the fat runs (2-3 minutes, it's really fatty!) once you have about a tbsp of fat from them add the onion and garlic (I add a couple of extra cloves) and carry on with the recipe as above. Use fish, pork or chicken stock instead of water for extra taste. NB The turmeric's just for colour, so if you don't already have it, don't worry about it. A real paella would use saffron anyway, which has a very different flavour (half a teaspoon of turmeric won't add enough flavour to be noticed either way). Two more things to try - still 'authentic' with paella is adding a diced chicked breast or a couple of chicken thighs. Less authentic but very tasty is to add a few chopped semi-dried/sun-blush tomatoes, scattering them in a couple of minutes before the end just to warm through.
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