Enjoy the flavours of Spain with this classic rice dish. It makes a great one-pan supper served with crusty bread and a green salad. Here’s how to make the perfect paella.
Ready in 1 hour
- Heat the oil in a large deep frying pan over a medium heat. Add the chorizo to the pan and fry for 3-4 minutes. Remove from the pan with a slotted spoon and set aside.
- Fry the onion in the pan juices for 5 minutes then stir in the rice and saffron and cook while stirring for 1 minute. Pour in the stock, season with salt and freshly ground black pepper and simmer for 20 minutes, stirring frequently.
- Return the chorizo sausage to the pan and add the pepper, peas, paprika and prawns. Simmer gently for a further 10 minutes until the rice is nearly tender and all the liquid has been absorbed, stirring occasionally. Top with the mussels and cover and cook for a further 4-5 minutes until the mussels open (discard any that do not open). Adjust the seasoning to taste then you serve your perfect paella from the pan.
To make a vegetarian paella omit the chorizo, prawns and mussels and replace with a selection of vegetables of your choice, such as celery, green beans, chopped tomatoes and courgette. Use vegetable stock and fry a couple of crushed garlic cloves with the onion to give extra flavour.
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