40 minutes
Experience the essence of Spain with this simplified take on the iconic paella. This dish boasts the perfect blend of smoky paprika, aromatic thyme, and an assortment of sea treasures, all easily prepared with pantry staples and a touch of optional sherry for authenticity. Complete with robust chorizo and sweet peas, this paella promises a delightful meal that brings the Spanish coast to your table.
tablespoons
Onion, finely chopped
each
teaspoons
teaspoons
Risotto Rice
0 oz
White Wine, optional
tablespoons
Canned Chopped Tomatoes With Garlic
0 oz
0.25 fluid ounces
Frozen Seafood Mix, defrosted
0 oz
Lemon, half juiced and half cut into wedges
each
Flat Leaf Parsley, roughly chopped
handful
Diced Chorizo, optional extra
optional
Frozen Peas, optional extra
optional
1. Sauté the Onions
Heat the olive oil in a large frying pan or wok over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Toast the Spices and Rice
Stir in the hot smoked paprika and dried thyme, cooking for 30 seconds until fragrant. Add the paella or risotto rice and stir well, ensuring it’s thoroughly coated with the oil and spices. If using sherry or wine, pour it in now and cook until most of the liquid has evaporated.
3. Simmer the Rice
Add the chopped tomatoes with garlic and the chicken stock to the pan. Season with salt and pepper to taste. Cook uncovered for about 15 minutes, stirring occasionally. The rice should be almost tender and surrounded by some liquid.
4. Cook the Seafood
Gently fold in the defrosted seafood mix into the rice and cover with a lid. Let it simmer for 5 minutes, or until the seafood is thoroughly cooked and the rice is tender.
5. Garnish and Serve
Squeeze the juice of half a lemon over the paella. Sprinkle the chopped flat-leaf parsley on top. Serve hot with the remaining lemon wedges on the side.
Use Bomba or Calasparra rice—these Spanish varieties absorb liquid well without becoming creamy like Arborio.
Distribute rice evenly and then do not stir to ensure proper socarrat formation and avoid gummy rice.
Use flavorful homemade or high-quality store-bought stock, enhanced with a pinch of saffron.
A well-prepared sofrito is critical. Cook it slowly and patiently until it deepens in flavor and color.
Add firmer fish earlier and delicate shellfish like shrimp and mussels towards the end when the rice is just about done.
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