Main
Paella
MainOrigin: Spain
Spanish rice dish with chicken, prawn, tomato and saffron.
Prep
20 min
Cook
40 min
Total time
1 hr
Portions
6
Total weight
2203.3 g
Per portion
367.2 g
Ingredients
Method
Brown the chicken
- Warm oil in a wide paella pan or large frying pan over medium-high heat.
- Season the chicken pieces; brown 6–8 minutes until golden. Set aside.
Build the sofrito
- Lower the heat to medium. Soften the chopped onion and garlic 5 minutes.
- Add the chopped tomato; cook 5 minutes until thickened.
- Bloom the saffron in a spoon of warm water.
Add rice and simmer
- Stir in the rice to coat.
- Return the chicken; add water, saffron liquid and salt.
- Bring to a lively simmer; do not stir constantly from this point.
- Simmer 15 minutes.
Finish with seafood
- Nestle the prawns on top; cook 5–8 minutes more until the rice is tender, the liquid is mostly absorbed and the prawns are pink.
- Rest 5 minutes off the heat before serving.
Serving
Rest 5 minutes in the pan, then serve from the dish. Scrape the socarrat (crisp base) if it forms.
Storage
Best fresh. Refrigerate leftovers 1 day; reheat gently with a splash of water.