Sunshine Summer Paella…

“Paella suits every taste and budget: Based upon what ingredients one decides to add to it, paella can be a poor man’s dish or an extravagant blend of expensive meats and seafood.”

Jose Lluna

Paella is a traditional rice dish of Spain, and its original home is in the region of Valencia.  Over the years, when on holiday, I have tried many versions of paella; all colourful and full of flavour. This saffron infused dish is one of my favourites!

Saffron Strands

Saffron is an amazing spice known for its colour, flavour and medicinal properties; rich in many vital vitamins, including vitamin A, folic acid, riboflavin, niacin, vitamin-C that is essential for optimum health.

Paella itself has 3 basic ingredients; rice, saffron and olive oil. Add to this seafood, chicken and vegetables, whatever you fancy. It can be as simple or exotic as you want. My version is not traditional, but I find it easy to make and satisfying to eat.

grains    olive-oil


  • 100g paella rice
  • 1tbs olive oil
  • Pinch of saffron strands
  • 300ml chicken stock
  • 1tsp turmeric
  • 1tsp sweet paprika
  • 2 cloves of garlic minced
  • 1 medium onion
  • 1 pepper (mix red and green for colour)
  • 3 chicken breasts sliced,
  • 150g  cooked king prawns
  • 75g diced spanish chorizo
  • 6 vittoria tomatoes halved
  • 6 black olives halved
  • Salt & pepper to season
  • 1 lemon cut into wedges


  1. Heat the oil in a paella or wide saute pan.
  2. Add the chicken, seal on all sides, then remove from the pan.
  3. Add the chorizo and onion and fry gently till cooked, then add the minced garlic.
  4. Add the rice to the pan and stir, allowing the grains to become translucent.
  5. Next add the turmeric and paprika, keep stirring, then add the chopped peppers.
  6. Infuse the saffron in the hot chicken stock.
  7. Return the chicken to the pan, pour in the stock and add enough hot water to cover the rice mixture.
  8. Cover, reduce the heat and simmer for 15 minutes.
  9. Remove the lid, stir in the prawns, olives, tomatoes, lemon wedges and a few fresh slices of red and green pepper, cover and cook for 5 minutes.

I like to serve my paella with a vibrant green salad and some crusty bread, with dipping oils on the side.

This is the perfect dish to set in the middle of the table and serve. If there are left overs, it keeps well for the next day, but ensure it is thoroughly heated through.

my paella

Buen provecho!


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