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Classic paella recipe

36 ratings

Traditionally made with ingredients from the fields, paella is a classic Spanish dish. See method

Ingredients

4 tbsp extra-virgin olive oil
440g (14 1/2oz) skinless chicken breast
900ml (1 1/2pt) chicken stock
pinch saffron
1 large onion, finely chopped
3 garlic cloves, crushed
227g tin chopped tomatoes
1 x 31g pack flatleaf parsley, leaves roughly chopped and half the stalks reserved
1 tsp paprika
250g (8oz) Spanish paella rice
1 x 285g jar roasted peppers, drain and rinse them
1 lemon, cut into wedges

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

of the reference intake
Carbohydrate 59.8g Protein 33.2g Fibre 3.1g

Heat half the oil in a paella pan (or a wide frying pan) over a medium-high heat. Add the chicken, season, and cook until golden. Remove and set aside.
Bring the chicken stock to the boil in a pan. Stir in the saffron, remove from the heat and set aside.
Fry the onion in the remaining oil for 5 minutes, or until soft and golden. Add the garlic, tomatoes, parsley stalks and paprika; fry for 2 minutes. Stir in the rice, then season well. Pour over the stock and bring to the boil. Reduce to a simmer and leave the rice to cook uncovered, without stirring, for 10 minutes.
Spread the chicken pieces evenly over the rice; don't stir, just press them under the stock. Scatter over the pepper strips. Gently shake the pan, and simmer for 10 minutes, or until the stock is absorbed and the chicken is cooked through.
Turn off the heat, cover tightly with foil and allow to rest for 5 minutes. Serve with the chopped parsley, a good squeeze of lemon and the remaining lemon wedges.