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Traditional Paella
Recipe by:
Christine
This traditional paella has a wide range of fresh meats and seafood including chorizo, chicken, squid, mussels and prawns; this is in saffron flavoured and coloured rice.
Ready in 1 hour 30 minutes
Saved as a favourite by 76 cook(s)
Ingredients
Serves: 6
- 3 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 1 red pepper, chopped
- 125g fresh chorizo sausage, casing removed and diced
- 2 skinless, boneless chicken breast fillets, diced
- 375g uncooked Arborio rice
- 1.25 litres (5 cups) chicken stock
- 1/2 cup (125ml) white wine
- 1 sprig fresh thyme, leaves only
- 1 pinch saffron
- salt and freshly ground black pepper, to taste
- 2 squid, cleaned and diced
- 2 tomatoes, seeded and chopped
- 100g frozen garden peas
- 12 large prawns, peeled and deveined
- 500g mussels, cleaned and debearded
- generous handful chopped parsley
- 8 wedges lemon to garnish
Similar Recipes
Preparation method
Prep: 45 minutes | Cook: 45 minutes1.
Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper. Cook and stir for a few minutes. Add chorizo, chicken and rice. Cook for 2 to 3 minutes.
2.
Stir in 1/2 of the stock, wine, thyme leaves and saffron. Season with salt and pepper. Bring to the boil and simmer for 15 minutes stirring occasionally.
3.
Taste the rice and check to see if it is cooked. If the rice is uncooked, stir in 1/3 of the remaining stock.
4.
Continue cooking, stirring occasionally. Stir in additional stock as necessary. Cook until rice is done.
5.
Stir in squid, tomatoes and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with aluminium foil and leave for 3 to 5 minutes.
6.
Remove the foil and sprinkle parsley over the top. Serve in paella pan garnished with lemon wedges.
Provided by: Allrecipes
Last updated:
06 Feb 2013
Reviews
Easy
Easy.. and perfect for the family. A one pan meal
Posted:
25 Jan 2012
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5 users found this review helpful
Easy
Loved this. Though added some (large squirt) tomato puree (paste) bay leaves, and used low GI Basmarti rice. For me life is too short to skin thinly sliced chorizo and to de-seed tomatoes. Personally I reckon the deliciousness of this meal would hardly be altered by doing so too. I'll make this a family regular. Enjoy this one.
Posted:
18 Dec 2010
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6 users found this review helpful
Used different ingredients.
quite authentic and good. italian boyfriend who has eaten paella many times said it tastes like those he had in spain. portions of ingredients are perfect. read another recipe on the net from someone in spain, added tomato puree, thyme and 2 bay leaves. very good flavour but my mussels and prawns didn't cook b/c they were stright out from the fridge. next time might add mussels and prawns together with the peas n tomatoes to make sure they cook.
Posted:
21 Jul 2008
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3 users found this comment helpful
RBLAIR
Used different ingredients.
Great paella recipe!. I don't like squid, so I replaced it with clams and also added chicken pieces to the dish. Being that I prefer a more "tomatoey" base, I also threw in some puree.
Posted:
21 Jul 2008
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1 users found this comment helpful
KATY20002000
Easy
If you love seafood and shellfish this dish is perfect for you. It's a bit of work to gather all of the ingredients, however once you have them all ready they come together like a dream. I first had this dish when I was in Spain -- this recipe tastes just like the original.
Posted:
21 Jul 2008
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0 users found this review helpful
JAIME83
Easy
I wouldn't ever use arborio rice for this recipe again, it's too creamy and once it's done the consistency isn't right - paella isn't supposed to be like a risotto.
Posted:
21 Jul 2008
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3 users found this review helpful
MARY K
Easy
This was my first try at paella. My husband loves paella and said it was better than the ones he has had in restaurants. I substituted tumeric for the saffron, and used dried thyme. I too substituded clams for the squid. And put the shellfish in a little sooner than the recipe called for. It was easy to make, and did not take that long to prepare, the only thing that took any time was the chopping of ingredients. I highly recomend this recipe to anyone wanting a good paella.
Posted:
21 Jul 2008
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2 users found this review helpful
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