Paella served in a casserole dish

Paella in the oven

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(5 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Makes 4 easily halved or doubled

Try this foolproof way of cooking paella in the oven. You can adapt it according to what you have in the fridge – in this case, chicken, chorizo and prawns

Nutrition and extra info

Nutrition: Per serving

  • kcal642
  • fat25g
  • saturates10g
  • carbs68g
  • sugars4g
  • fibre6g
  • protein34g
  • salt2.8g
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Ingredients

  • 400g can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 600ml chicken stock
  • 1 tsp smoked paprika
  • good pinch of saffron
    Saffron

    Saffron

    sah-fron

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

  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 1 garlic clove, crushed or finely chopped
  • 2 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…

  • 300g paella rice
  • 4 chicken thighs (skin on or boneless), cut in half
  • 200g chorizo, sliced
    Chorizo

    Chorizo

    chore-reeth-oh

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

  • 150g raw king prawns, leave the shell on a few if you prefer
  • good handful of frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 lemon, quartered (optional)
    Lemon

    Lemon

    le-mon

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

Method

  1. Heat oven to 220C/200C fan/gas 8. Put the chopped tomatoes (including their juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for about 5 mins on high until steaming hot.

  2. Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle over the oil and mix to coat. Cook in the oven for 20 mins until beginning to brown.

  3. Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover).

  4. Stir in the peeled prawns and peas, dot any shell-on prawns on top, and return to the oven for 5-10 mins until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop the lemon slices on top of the paella for the last 5 mins of cooking, to make them hot and juicy. Check the seasoning and serve at once.

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Comments, questions and tips

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arkansasrazorback
19th Feb, 2018
5.05
It may not be the most authentic method, but it is tasty and couldn't be easier. Great for a quick-ish weeknight dinner.
suzieq1601
12th Feb, 2018
5.05
Absolutely delicious! My husband and I adore paella but often don’t have the time to stand and stir. This was as good as the real thing. Making it tonight for the 3rd time in as many weeks!
hazine124's picture
hazine124
4th Feb, 2018
5.05
Easy and delicious. It's not an authentically made paella but it's not pretending to be. It is however an excellent easy version and I expect it to become a dish we make often. And it had a crust at the edges!
catie74
26th Jan, 2018
I'm sure as a meal this is very nice but I'd be left a little disappointed if I was expecting a paella and got this. An authentic paella is a meal of pure joy. It needs the soccarat to complete it.
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