How to make Paella

19 June, 2013

Because of the rubbish weather we’re having in London at the moment, I had to make this to remind me that it is infact summer time.
So, I turned up the heating really high in my apartment, popped on a bikini and a grass skirt (what, you don’t have a grass skirt?) stuck an umbrella in my drink so it looked like a tropical cocktail and blasted Fresh prince and Jazzy Jeff “Summertime” out of my speakers; drums please………………….
Ok so none of those things actually happened, but Paella did.

Oh baby………………


This is what happens to my face when I eat Paella……

All I need now is a wind machine and a saxaphone playing in the background and this is basically like soft food porn.

bb 1

and this is how Paella makes me feeeeeel……….


I’m done. If you wanna learn how to bust some shapes like my friend here the recipe is after the jump…

I’d say Paella is to the Spanish what stew chicken with rice and peas is to Jamaicans, there’s always somebody who’s going to say, “Ooooh you make yours like that do you, hmmm well it’s not as good as my Auntie, cousins,mothers, brothers, version.” Thing is this one is, because this particular recipe comes from my crazy friend Nerea, she’s half Spanish and grew up in a Spanish household so she knows her shit when it comes to Paella. I’ve watched her make this numerous times now and I’ve helped her make it alot of the time too so I’ve basically decided this is now my recipe (shhhh don’t tell her) I’ve tweaked it ever so slightly but the main base ingredients remain the same.

Ok so here’s what you’ll need…


So the above ingredients are… (Serves 6 to 8)

  • 1 Spanish chorizo sausage (the above one is from Tesco)
  • 1 500g packet of calasparra (spanish) rice (This can be hard to find so you can just use risotto rice instead which I used with this recipe it still tastes just as good)
  • 3 chicken breasts
  • 2 packets of raw king prawns
  • 1 packet of mussels (I always use the ones from the packets that come with the garlic/shallot sauce which you can pick up from most supermarkets because the sauce that accompanies them is awesome)
  • 1/2 tin of chopped tomatoes
  • 1 tsp of paprika
  • 1/2 tsp of thyme
  • 50 ml of white wine
  • 1 large cup of petits pois peas
  • 1 red pepper
  • 1 large white onion
  • 4 garlic cloves
  • Good pinch of Saffron
  • 1 & 1/2 pints of chicken stock
  • Lemon to garnish




Also make sure you get a good paella pan so you can serve it up straight  from the pan in the middle of the table and look all fancy. It doesn’t have to be expensive, I typed Paella pans into the Google search bar and saw some going for as little as £6.50 so it’s worth getting one if you can. My pan measures 38 cm


First chop up all of your chicken and chorizo


and your onions and garlic too…. (yes I know I chopped this on the meat board but I didn’t chop the chicken or chorizo on there so it’s fine)


Pour a large swig of olive oil into your pan wait until it’s hot then fry your chicken and chorizo on a medium heat until it’s all golden brown


and looks like this; this part is really important  you need to let the chorizo release all of its amazing oils which your raw rice will later be fried in.


Next push your chicken and chorizo to one side and add your garlic and onions and fry for a further 3 minutes or so


Next add your raw rice, (make sure you clean your rice first too!) I used the whole packet which was 500g you need to fry this all now for at least 7 minutes, then add your chopped tomatoes…


Then I added nearly all of my chicken stock leaving abit set aside just incase it was needed at a later point, I also added a large splash of white wine and sprinkled over the saffron.


I don’t have a cover for my paella pan so I just went old school and covered it with foil


Ooops I was supposed to add this red pepper in along with the onions and garlic so I’m popping it in now………. sorry!


So after about 20 minutes I lifted off the lid and the rice looked like this, so I let it simmer for a further 10 minutes until it was almost done then I added the seafood


I added a big handful of the frozen petits pois and laid all the prawns and mussels out on top of the rice, the good thing about using the mussels from a packet is that it comes with an amazing sauce which I just add to the paella too


I die……….


I covered this all with the foil again and let it simmer for just over 10 minutes


Then  finally I chopped up some Parsley and sprinkled it over the top and let it simmer for a further 5 minutes



Garnish it with freshly cut lemons and let it sit for 10 minutes then there you have it paella baby! Oooooosh!!


Serve it up and enjoy with a large glass of something alcoholic because alcohol is great!


Enjoy !!!



PS, the dancing Wednesday from the Adams family at the beginning of my post is taken from the LondonGrumbler if you live in London and/or there are things you feel the need to grumble about  you should check this blog out because it’s hilarious. Happy Wednesday peeps x


B xx


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