1 hr 45 mins
Andrew Sudron's Note:
During my time working in Spain I have sampled quite a few paellas. I have heard that originally paella was a meal made up of leftovers. Basically you would add rice, herbs and whatever vegetables you had left from yesterday. So use this principle – choose a favourite vegetable, providing it fits in. be versatile. I've also heard, that the paellas that came from Valencia in Spain were the original ones (I guess this is subjective) and that they contained meat as opposed to seafood/shellfish which has become the norm today. Anyway, many of my friends have nearly turned down my invitation to eat paella, believing that it contained seafood. When they learn there is an alternative, they are very happily surprised and I don't know anyone who hasn't enjoyed it.
My Private Note
Units: US | Metric
- 4 -8 chicken (portions and or or pork or both to suite 4 people, can be chicken breast, leg or thigh)
- 2 onions, chopped
- 1 -3 garlic clove (chopped or crushed or paste)
- 1 teaspoon turmeric
- 115 -250 g chorizo sausage, cooked (or other sausage, plain or spicy) (optional)
- 250 g rice (brown is nice, but does take longer)
- 1 liter stock (chicken or herb stock i.e. 'caldo')
- 4 tomatoes, peeled and chopped (or equivalent such as passata)
- 1 red pepper (or yellow pepper or green pepper, or all three)
- 1 cup peas (or any vegetable) or 1 cup carrot (or any vegetable)
- salt and pepper (to season)
- 1Season the chicken with paprika (optional). Brown the chicken in a pan.
- 2Move to one side.
- 3Fry the onions until cooked (You can cook the chorizo at this point if you wish).
- 4Add the turmeric and garlic, cooking for a couple of minutes more.
- 5Add the chorizo/sausage and fry a little (Never boil the chorizo).
- 6Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc.
- 7Add the tomato, peppers and vegetables (save some of the peppers to garnish)
- 8Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does.
- 9Garnish with peppers, bacon and parsley (optional).
- 10Serve with Spanish or French bread and white wine.
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Nutritional Facts for Paella for Those Who Don't Like Seafood
Serving Size: 1 (568 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1504.0
- Calories from Fat 625
- Total Fat 69.5 g
- Saturated Fat 19.8 g
- Cholesterol 340.1 mg
- Sodium 329.8 mg
- Total Carbohydrate 115.2 g
- Dietary Fiber 7.0 g
- Sugars 9.2 g
- Protein 96.6 g
The following items or measurements are not included: