Paella Recipes

Paella Recipes

Paella Recipes

This is a delicious take on paella, which is a traditional Spanish dish, generally made with seafood – scallops, langoustines, mussels, so this is a lovely version for people not fond of seafood, but with all the wonderful Spanish flavour. Serve in a big dish with wedges of lemon, and bring to the table for people to serve themselves.

No posh servings are required with a dish like this! It is traditional, at home, for all the family. The chorizo in this dish adds a lovely smoky paprika note, but you could substitute it for good quality meaty pork sausages if it’s not your thing. However you cook it, you’re guaranteed to love it!

For this Mixed Meat and Chorizo Paella recipe, you will need the following


  • ½ pound of chicken thighs – this is the juiciest part of the chicken and the most flavoursome. You can use breast but this will not be as tender.
  • ½ pound of beef – use steak, or stewing steak. The neck piece is good for this, as it is cheap, and tastes beautiful.
  • ½ pound of pork – use pork belly, or ask your butcher for advice.
  • Garlic bulb
  • 2 tsp smoked paprika
  • Small pinch of saffron
  • 1 lemon
  • 1 chorizo sausage – these are usually about 3 ounces. Exact quantities are not that important – use as much or as little as you would like.
  • 1 diced onion
  • 2 red peppers
  • 375g paella rice – this is short grain rice.
  • 800ml chicken stock
  • Salt and pepper
  • Olive oil

NB: This may seem a lot of ingredients, but use the basic techniques and recipe and feel free to add or take away as you please and experiment!

Method of Preparation:

This is a little bit lengthy, but the outcome is definitely worth it. First, cut open the garlic bulb to free up the cloves, drizzle with olive oil, and add a little salt, and grill for 10-15 minutes until they are browned. Whilst these are cooking, char the peppers on the gas flame until the skin is blackened. Use tongs if you don’t want to use your fingers. Once the skin is blackened, pop them under the tap and rub the black skin off. You’ll be left with a delicious char-grilled pepper.

Bring the stock to the boil in a saucepan with the saffron and paprika. At this stage, put your onions on to cook (ideally in a paella pan, if not a heavy bottomed big frying pan) in a little bit of olive oil until soft. Add the peppers.

Mince the garlic with a dash of the stock, and add back into the stock. You’ll know have a really aromatic, gorgeous smelling stock.

Cut the meat and chorizo into strips and add to the pan with the onions and peppers. Stir around and allow it to cook for around five minutes.

Add the rice and stir round, so it absorbs all the flavours and oil.

Spread this mixture evenly over the bottom of the pan.

Add in the hot stock. Stir gently to incorporate, bring to the boil for five minutes, and then simmer for five minutes. Do NOT stir – this will keep the stickiness.

Pop the pan straight into the oven for about seven minutes at 200C.

Serve with the lemon wedges – alternatively, you could put the lemon in with the rice to cook. This will give a lovely charred lemon flavour. This dish will be beautifully sticky and a little caramelised on the bottom. Perfect for wowing at a dinner party.

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2 Responses to “Paella Recipes”

  1. Paella Recipes…

    This is a delicious take on paella, which is a traditional Spanish dish….

  2. Jambalaya says:

    This is my number 2 favourite next to this recipe for Jambalaya!

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