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Traditional Spanish paella

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A great dish to feed 4-5 people. This is easy to cook and is so very tasty.
  • Serves: 4-5

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price


Woman's Weekly recipe This paella was first published in Woman's Weekly in August 1980 in a feature that encouraged readers to 'capture the flavour of a foreign land.' This traditional Spanish recipe can be increased to feed a crowd


  • 4-6 joints of chicken (thighs, legs or drumsticks), skinned
  • 250g (8oz) boneless pork shoulder chop, cut into 2.5cm (1in) cubes
  • Salt and freshly ground black pepper
  • 2 level tbs flour
  • 6 tbs olive oil
  • 1 large onion, peeled and sliced
  • 1 green and 1 red pepper, deseeded and cut into large pieces
  • 1 large clove garlic, peeled and crushed
  • 2 bay leaves
  • 350g (12oz) long-grain rice
  • 900ml-1.25 litres (1-2 pints) hot chicken stock
  • Pinch of saffron threads, or 1 level tsp saffron powder, or turmeric
  • 60g (2oz) chorizo or garlic sausage, sliced
  • 125g (4oz) raw prawns, peeled
  • 2-3 tomatoes, skinned and quartered
  • Paella pan or large frying pan

Nutritional information

Each portion contains:

  • Calories601
  • Fat21.0g
  • Saturates5.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

You can leave out the pork if you wish.


  1. Coat chicken and pork in the seasoned flour. Heat the oil in the pan and add the chicken and fry for about 5 mins until golden brown. Reduce the heat and cook gently for 10 mins. Add the pork and fry for 5-10 mins until brown all over.
  2. Add the onion, pepper, garlic, bay leaves and rice and stir gently for 5 mins.
  3. Pour in 900ml (1 pints) stock. Add the saffron or turmeric, and more seasoning. Stir well, cover with a lid and simmer for 30 mins or until the rice is cooked. Stir occasionally during cooking and add more stock, if necessary.
  4. Add the chorizo, or garlic sausage, and prawns to the pan, cook for a couple of mins then stir in the tomato wedges. Serve hot straight from the pan.

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