Main Meal Recipes > Paella

How to make paella:
The famous Spanish dish. You may have seen the huge paella dishes that residents of Spanish villages use to create huge feasts on festival days.


2 cups raw long grained rice
4 fluid oz olive oil
1/3 teaspoon saffron
1 1/2 teaspoons salt
3 Chorizo sausages sliced
2 large slices of raw smoked ham diced
1 chopped onion
1 cup boneless chicken cubed
1 medium fish fillet cubed
6 large raw prawns in shells
12 black olives stoned
3 pints chicken stock or vegetable stock
1 green pepper deseeded and diced
1 red pepper deseeded and diced
2 tablespoons frozen peas (allow to thaw)
12 clams or mussels in shell
the meat from 1 small cooked crab
(see measure conversions for more information)


- Place the rice in a very large heavy frying pan or wok with the olive oil, saffron and salt.
- Fry lightly until the rice turns golden brown in color.
- Add the sliced Chorizo and the diced ham and the onion.
- Continue to cook until the ham becomes crispy and the onions become lightly browned.
- Next add the fish and the chicken and the prawns.
- Pour about three quarters of the stock into the pan and bring to the boil.
- Keep stirring.
- Reduce the heat to a very gentle simmer and cover.
- Add the peppers and mussels to the pan and lastly the crab meat.
- Pour in the rest of the stock.
- Add the olives and peas.
- Replace the lid and simmer for a further 15 minutes or until all the ingredients are tender and all the stock has been absorbed.
- Ensure that all the meat, fish and vegetables are evenly distributed throughout the dish.