Delia Smith Paella Recipe

This classic paella is a deeply comforting one-pan dish packed with tender rice, fragrant saffron, and a generous mix of chicken, seafood, and vegetables. The texture is rich and slightly glossy, with perfectly cooked grains that absorb every bit of flavour from the stock. It is straightforward rather than tricky, making it ideal for confident beginners and relaxed weekend cooking. From start to finish, it takes about 1 hour.

Ingredients

For the paella base

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, deseeded and sliced
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• Large pinch of saffron strands
• 300g paella rice or short-grain rice
• 900ml hot chicken stock
• 2 tbsp tomato purée
• 300g chicken thighs, skinless and boneless, cut into chunks
• 150g chorizo, sliced
• 200g raw king prawns, peeled but tails left on
• 200g mussels, cleaned
• 100g frozen peas
• Salt and black pepper, to taste
• Fresh parsley, chopped
• Lemon wedges, to serve

• Prepare the pan: Heat the olive oil in a large, shallow frying pan or paella pan over medium heat. Make sure the pan is wide enough so the rice cooks in an even layer.
• Cook the chicken and chorizo: Add the chicken pieces and chorizo to the pan. Fry for 5 to 6 minutes, turning occasionally, until lightly golden. Remove to a plate and set aside.
• Build the flavour base: In the same pan, add the chopped onion and cook gently for 5 minutes until soft. Stir in the garlic and red pepper, then cook for another minute.
• Add spices and rice: Sprinkle in both paprikas and the saffron strands. Stir well, then add the rice and cook for 1 minute so it absorbs the oil and spices.
• Add liquid: Stir in the tomato purée, then pour in the hot stock. Bring to a gentle simmer and return the chicken and chorizo to the pan. Do not stir after this point.
• Simmer: Cook uncovered for 20 minutes on a gentle heat until the rice is almost tender and most of the liquid has been absorbed.
• Add seafood: Nestle the prawns and mussels into the rice. Scatter over the peas, then cover loosely with foil and cook for 8 to 10 minutes until the prawns are pink and the mussels have opened.
• Rest and serve: Remove from the heat and leave to rest for 5 minutes. Season to taste, sprinkle with parsley, and serve with lemon wedges.

Tips for Perfect Paella

Why should I avoid stirring the rice?

Stirring releases starch and can make the rice sticky. Leaving it alone helps keep the grains separate and gives the best texture.

How do I stop the paella from sticking?

Keep the heat gentle once the stock is added and use a wide, heavy-based pan. A little caramelisation at the base is normal and adds flavour.

Can I make this without seafood?

Yes, you can leave out the prawns and mussels and add extra chicken or vegetables instead.

Serving Suggestions

• Serve with a crisp green salad and simple vinaigrette
• Add crusty bread to mop up the juices
• Pair with chilled white wine or sparkling water with lemon

Storage

Room temperature

Do not leave paella out for more than 1 hour once cooked.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat thoroughly until piping hot.

Freezing

Paella can be frozen without the seafood for up to 1 month. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 55g
• Protein: 32g
• Fat: 20g
• Saturated fat: 6g
• Sodium: 780mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Paella Recipe

Recipe by Milli RoseCourse: MainCuisine: SpanishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic Spanish-style paella with chicken, chorizo, prawns, and saffron-infused rice. A hearty one-pan meal perfect for sharing.

Ingredients

• 3 tbsp olive oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 1 red pepper, sliced

• 300g paella rice

• 900ml chicken stock

• 300g chicken thighs, chopped

• 150g chorizo, sliced

• 200g raw king prawns

• 200g mussels

Directions

• Heat oil in a wide pan and brown chicken and chorizo.
• Soften onion, garlic, and pepper in the same pan.
• Stir in spices and rice, then add stock.
• Simmer gently without stirring until rice is tender.
• Add seafood and peas, cover and cook until done.

Notes

• Do not stir once the stock is added.
• Use a wide pan for even cooking.
• Rest before serving for best flavour.