Paella: this tasty paella recipe is simple yet packed full of flavour

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

(Image credit: Samuel Groves)

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.

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