Spanish Paella
Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don't get hung up about having the exact same seafood I've used - see Notes. And don't be scared of making paella - it is actually very forgiving if you have the right liquid/ric
Ingredients
5 servings
Instructions
- Chorizo - Heat 1 tbsp oil in a 30cm / 10" paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.
- Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
- Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.
- Add Rice - Add rice and mix until the grains are coated in oil.
- Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.
- Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.
- Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).
- Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.
- Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
- Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).
- Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!
Nutrition per serving
Protein56.3g
Carbs55.7g
Fat25.6g
692kcal
56.3gProtein
55.7gCarbs
25.6gFat
💰 Cost Estimate
Total Ingredients
$2804.00
$2804.00
Per Serving
$561.00/serving
$561.00/serving
🏠 Savings
~$5608.00 vs buying!
~$5608.00 vs buying!
📋 Price Breakdown (63% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| - 2 tbsp olive oil | 1 | $140.00 |
| / 200g chorizo | 7 oz | - |
| / 6 oz squid | 200 g | - |
| onion | 1 | $50.00 |
| arlic cloves | 3 g | $4.00 |
| red capsicum / bell pepper | 1 | $88.00 |
| paella rice | 0.5 cups | $30.00 |
| juicy ripe tomatoes | 2 | $29.00 |
| / 10 oz chicken thigh fillets | 300 g | $264.00 |
| chicken broth/stock | 1.5 cups | $25.00 |
| saffron threads | 1 tsp | - |
| frozen peas | 1 cup | - |
| - 16 medium / large prawns | 12 | $998.00 |
| mussels | 12 large | - |
| Fresh parsley | - | - |
| Lemons | 2 | $1176.00 |
*Estimated market prices, may vary by region
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