Easy Spanish Style Paella

The traditional Spanish style paella is steeped in much tradition, The traditionalists will tell you that you must use a certain kind of rice,  a certain kind of pan, the rice must only be half a thumbs depth and it goes on.

I’m not much of a traditionalist so I was quite happy when I found this simple recipe that’s packed with flavour. As always I’ve modified it a bit for easily available and affordable  ingredients and personal taste.

I used a very old but still like new Bessemer ware frypan that when left on low for long enough produces the much prized caramelised crust (socarrat) on the bottom of the pan.  While I don’t doubt that the most traditional results come from a traditional paella pan, any heavy based fry pan should do the trick. I’ve cooked this half a dozen times and have only got the perfect crust twice, obviously it takes some practice, and the extra flavour in the crust makes it worth the effort, but it’s still an awesome dish without it.

And crust or no crust, there has never been leftovers!


1 Chorizo Sausage, sliced and quartered.

6 boneless skinless chicken thighs, cut into large chunks

1-2 tablespoons olive oil

1 medium onion, chopped finely

2 cloves garlic, chopped finely

1 tablespoon smoked paprika

1 cup medium grain rice

4 cups of chicken stock

1 red capsicum, sliced thinly

12 green beans, trimmed

10 cherry tomatoes, halved.


1. Fry off Chorizo in a dash of olive oil until slightly browned,remove and set aside but don’t clean the pan, it adds to the flavour.

2. Brown the chicken thighs in another splash of olive oil, set aside with chorizo when done.

3. Add 1 tbbsp of olive oil to the pan and fry onions for three to four minutes until they start to soften. Then add paprika and garlic and combine well.

4. Add the rice to the pan, making sure all the grains get a coating of oil, add a little more oil if necessary.

5. Add the chicken stock and bring it to a simmer. Return the chicken and chorizo to the pan, add the the capsicum and beans and mix gently.

6.  If you are aiming for the caramelised crust then this is where you stop stirring. The dish is ready to serve when the rice is cooked.  However if you’re after the crust then reduce the heat to very low and leave it to cook for 20 minutes. Add more warm stock or water if neccesary. Press the cherry tomatoes into the rice for the last five minutes of cooking.

8.  Let it stand for 10 minutes before serving with lemon wedges, salt and pepper.

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One Comment

  1. 76Bennie August 10, 2017

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