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Paella

A paella pan with shrimp, lemon wedges, and parsley on a wooden surface in a kitchen setting with navy cabinets in the background.

By Tom · Updated

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  • About 1 hour
  • Takes a bit of care

Paella might just be the mother of all one-pot dishes. Endlessly adaptable and packed with flavour. Today, I'm making a version with fish, chorizo, and king prawns that hits all the right notes: smoky, savoury, and satisfying.

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The recipe

Paella

Paella might just be the mother of all one-pot dishes.

  • 20 min prep
  • 35 min cooking
  • 5 min hands-off
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

To garnish

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Prep the ingredients

  1. Step 1

    Dice the chorizo (100 g) into small cubes.

  2. Step 2

    Finely chop the onion (1 onion), bell (1 pepper) pepper, and garlic (3 cloves) (or use a garlic press or microplane).

  3. Step 3

    Peel and devein the prawns, leaving the tails on for presentation.

  4. Step 4

    Cut the white fish (300 g) into bite-sized chunks.

Cook the chorizo

  1. Step 1

    Heat a wide frying pan (or paella pan) over medium heat.

  2. Step 2

    Add olive oil (30 ml) and the diced chorizo (100 g).

  3. Step 3

    Cook for 3-5 minutes until crisp and the fat renders out.

Build the base

  1. Step 1

    Add the onion (1 onion), bell (1 pepper) pepper, and garlic (3 cloves).

  2. Step 2

    Season with salt and black pepper.

  3. Step 3

    Cook for 4-5 minutes until soft.

Add tomato & spices

  1. Step 1

    Stir in chopped tomatoes (150 g) and smoked paprika (8 g).

  2. Step 2

    Cook for a minute, then add the rice (200 g).

Add stock & simmer

  1. Step 1

    Stir to coat the rice (200 g) in the mixture.

  2. Step 2

    Pour in the stock (600 ml) and bring to a simmer.

  3. Step 3

    Do not stir again after this point.

  4. Step 4

    Let simmer for 10 minutes, uncovered.

Add the seafood

  1. Step 1

    Once most of the stock (600 ml) is absorbed, arrange the chunks of fish (300 g) and prawns on top.

  2. Step 2

    Let cook uncovered for another 10-15 minutes until the seafood is cooked through and the bottom begins to caramelise.

Rest

  1. Step 1

    Cover the pan, turn off the heat, and let it rest for 5 minutes to finish steaming.

Garnish & serve

  1. Step 1

    Sprinkle with fresh parsley and serve with lemon wedges.

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Questions people ask

How long does paella take?

About 1 hour from start to finish: 20 min of prep, 35 min of cooking, and 5 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.