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 and aromatics
- Warm oil in a wide paella pan or large frying pan over medium-high heat. Season chicken pieces; brown 6–8 minutes until golden. Set aside.
- Lower heat to medium. Soften chopped onion and garlic 5 minutes. Add chopped tomato; cook 5 minutes until thickened. Bloom saffron in a spoon of warm water.
Rice and seafood
- Stir in rice to coat. Return chicken; add water, saffron liquid and salt. Bring to a lively simmer; do not stir constantly from this point.
- Simmer 15 minutes. Nestle prawns on top; cook 5–8 minutes more until rice is tender, liquid mostly absorbed and prawns 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.