Classic Paella Español

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Hasta Luego 153

"A Spanish classic and probably the best dish in the world. This version is close and worth every second of the preparation and cooking. Fit for any occasion"
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4 servings
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Original recipe yields 4 servings



  • Prep

  • Cook

  1. Clean the mussels, removing any dirt, barnacles and the beard. Discard any open or damaged. Cover with water in bowl and soak for an hour or two,changing water once;
  2. Rinse Clams in cold water in large bowl, sprinkle with the coarse cooking salt, cover with water and soak for about 1½ hours; Rinse and drain.
  3. Shell and devein the Prawns
  4. Combine Wine and Saffron in a jug; leave to stand and intermingle for at least 30 minutes.
  5. Prepare Chicken Stock, bring to boil and keep hot on separate ring on cooker.
  6. Heat oil in large pan, add chicken and cook on med/low heat until browned and tender; Remove from pan, drain on kitchen paper and set aside;
  7. Add chorizo to same pan and cook, stirring frequently, until browned; Remove from pan, drain on kitchen paper and set aside;
  8. Add butter to same pan, melt, lower heat, add onion and garlic and cook gently, stirring frequently, for 5 minutes or so until soft;
  9. Add rice, stirring constantly, for 2 minutes or so or until begins to pop;
  10. Add peppers and wine/saffron mixture, again stirring constantly to keep rice grains separate, until wine is absorbed;
  11. Add chopped tomatoes, lemon juice, a ladleful stock and continue stirring frequently, to ensure rice grains remain separate, until stock is almost absorbed;
  12. Continue adding measures of stock, stirring frequently, until absorbed for about 15 to 20 minutes or so until rice is almost tender;
  13. Add mussels, prawns, clams, chorizo and green beans on top of rice mixture, cover, and simmer for some 5 minutes;
  14. Add chicken, peas and scallops (if using) and continue to simmer covered another 10 minutes or so until clams and mussels have open and scallops are just cooked through;
  15. Stand covered for 5 minutes or so, garnish with parsley, and serve, removing any unopened mussels and clams
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