Paella: these tasty paella recipes are easy and quick

Serve these paellas with a large glass of Sangria if you want to pretend you're in Spain (and not your back garden) for an evening

Seafood and chorizo paella
(Image credit: Aldi)

Paella might be one of our all-time favourite dishes. This recipe captures the perfect blend of delicate seafood, flavoursome meat, and fresh veg, and while a relatively simple dish, it's packed full of taste and will transport your imagination straight to a small Spanish costal town...

But since we won't be going much further than our back gardens for the foreseeable future, we thought it would pretty fun to recreate this tasty dish and serve it with a large glass of Sangria. After all, if you can't go on holiday, why not bring the holiday (of sorts) to you?

Check out the recipe below, then head over to our food hub for more ideas and inspiration.

Paella recipe


(Image credit: Samuel Groves)


  • Paella rice, 80-100 grams per person
  • Three chicken breasts/thighs de-boned
  • Cooking chorizo, 200 grams
  • King prawns, four to six
  • Bacon or pancetta, sliced into strips
  • Saffron, a pinch
  • Smoked paprika, one teaspoon
  • Garlic, three cloves finely chopped
  • An onion, finely chopped
  • Olive oil, one cup
  • Fresh parsley, dill or coriander 
  • Lemons, five
  • A splash of white wine, or vermouth
  • Salt and pepper, for seasoning


1. Cook off the chicken in the paella pan & save. 

2. Fry off the bacon and onions, for about 5 mins, add the garlic and cook off.

3. Add chopped chorizo, cook until the chorizo has released most of its gorgeous deep red oil. 

4. Add the oil to the pan, heat, and add in all the rice and thoroughly stir. This slightly cooks the rice, and importantly imparts the flavours of the chorizo, bacon and onion into the rice. 

5. Dissolve the stock cube in a litre of boiling water, add the smoked paprika and saffron. Little by little add more liquid to the rice, as it gets absorbed, about 20 minutes. You will get through the first litre pretty well, add the second as you need- there maybe a little left over.

6. Once the rice has cooked through, add the chicken along with seasoning, and the juice of 2 lemons and the splash of vermouth, these add a touch of acidity, to cut through the creaminess of the dish.

7. Add the prawns and place in the oven for 10 minutes to cook the prawns through and to dry out the dish just a little.

8. Chop all the herbs and 2 lemons into segments. 

9. Remove from the oven and mix through half the herbs and squeeze the juice of another lemon, taste & season as required.

10. Arrange / showcase the prawns, dress with the remaining herbs and lemon wedges.

Seafood and chorizo paella

Seafood and chorizo paella

(Image credit: Aldi)

Paella has to be our number one gastronomic treat on a Spanish holiday. We may not be getting to the actual country this year, so when we came across this brilliant seafood and paella recipe we were delighted to try it. Our findings? It’s the real deal.

With prawns, mussels and spicy chorizo it has all the tastes we love from our summer stays, plus it’s really easy to make. It also makes a great centrepiece on the table, and will, we can confirm, have your fellow diners saying muchas gracias.

Tempted? You’ll find the simple steps to making it below.

  • Special thanks to Aldi for sharing this recipe with us

Love the idea of making seafood and chorizo paella? You will need: 

Love the idea of making seafood and chorizo paella? You will need: 


1. Sauté the onion, pepper and garlic in olive oil in a saucepan for two minutes. Add tinned tomatoes, the juice of one lemon, paprika and the rice. Add 300ml of boiling water. Cook gently for 15 minutes, stirring.

2. Dry fry the chorizo over a low heat for five minutes, and set aside.

3. Add the mussels and their juices to the saucepan. Simmer for five minutes. Next add the prawns and cook for another minute.

4. Add the chorizo to the rice mixture and stir. Serve with wedges of lemon.

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