How long does paella take

Cook, covered, for 10 minutes or until rice is tender. Serve with lemon wedges lemon wedges, to serve.

Tell us what you think of this recipe! Per serving Calories Energy kj Fat Image by Steve Brown. Latest recipes. Top easy dinner recipes. Chicken recipes. One-pan dinners for summer. Christmas desserts. Login to join the conversation. I'm all for giving the rice a little individual love and attention but this seems a shame: despite the use of some fairly pricey and nicely flavoured stock, the dish is bland, becoming simply rice with seafood rather than a paella.

I make his paella with arborio and no one notices the difference, even under sustained questioning, although I decide it's slightly chalkier — which could, of course be entirely the power of suggestion. The other important ingredient, of course, is the stock that rice is cooked in. The Harts go to the trouble of making one specially, using prawn heads, fennel, tomato and brandy, but I feel the complexities of flavour are lost in the finished dish. Chicken, as used by Colman Andrews in his Valencian paella with shellfish, imparts a pleasingly savoury note but jars with the marine flavours in this particular dish.

Both chefs use copious amounts of olive oil, which also helps on this front. Although I try using fresh tomatoes, the tinned sort give a more reliable flavour here and are much less fiddly to prepare. Pizarro also uses monkfish in his paella, which goes down well with the testing panel — it's firmer than Sri Owen's cod, so it doesn't break down during cooking, and it makes a nice textural contrast to the smoothness of the squid.

The peas he uses add a sweetness to the dish, but as broad beans are still in season here I've substituted them in homage to the fresh white lima beans that make an appearance in the traditional paella valenciana. Paella is sometimes served with aioli but, although I can never resist a spoonful if there's some around, its rich, garlicky flavour does overpower the delicacy of the rice.

To make the most of it, allow the dish to rest before serving. As Colman Andews points out, "most aficionados of paella prefer it tepid rather than hot", and with good reason: it tastes much better. I'm not sure there's any truth in the idea that paella should only be eaten with a wooden spoon but I'm sure that it really, if possible, should be scoffed straight from the pan. This is a festive dish that celebrates the joy of communal dining rather than a formal knife and fork affair — so make it for Sunday lunch, stick the pan straight on to the garden table and get stuck in.

Shell the prawns and put the flesh aside. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. Save It Print. Prep Time 30 mins. Cook Time 35 mins. Total Time 65 mins. Servings 6 servings.

Preheat the grill:. Steep the saffron:. Cook the sofrito base:. Assemble the ingredients by the grill:. Begin cooking the paella:. Add the seafood:. Check to see if the bottom is browned:. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest.

Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes.

Stir in shrimp; cook, turning the shrimp, until both sides are pink. All Rights Reserved. Easy Paella. Rating: 4. Read Reviews Add Review. An easy to make paella using chorizo, chicken, and shrimp. Save Pin Print Share. Easy Paella gwebber Easy Paella Izzy. Easy Paella Medea Dudley. Easy Paella isel. Recipe Summary test prep:. Nutrition Info.