Cook UK

SOUPS

KIDS

This page lists all our paella recipes in one place but take time to read our three associated articles which explain in detail the golden rules behind making paella.

COOKUK PAELLA RECIPES
Get the basic principles of a paella correct and you can add a huge variety of ingredients, seafood, meats and vegetables are the common additional ingredients. Our paella recipes below show only a fraction of what is possible with paellas so experiment for yourself.

Chicken and Chorizo Paella This is our favourite version of paella, the chicken and chorizo go together so well. Yes we know it's not the traditional paella but it's a delight for the taste buds.

Valencian Paella The original paella from the Valencia region of Spain. Chicken, rabbit or snails are the traditional meats but we stick to just chicken. Add a variety of beans with some herbs and spices for a delicious paella.

Chorizo and King Prawn Paella Paella is all about the rice, the accompanying veg, seafood and meats are  simply there to add flavour to the rice. Chorizo does exactly that and compliments the rice perfectly.

Mushroom Paella One of the easier paellas to cook but it has lots of flavour and with a few red peppers squares it looks the part as well. One of the classic paellas.

Seafood Paella A delicious, simple paella recipe which uses monkfish and king prawns.

Pork and Chorizo Paella Traditional paella rice and vegetables combined with not so traditional pork and chorizo for a delicious paella.

Chicken Paella Sometimes you may just want a chicken paella with no other added ingredients - here it is!

Vegetable Paella The sofrito (base sauce) is the key to a good vegetable paella. Get that right and you have a super-tasty paella. We explain exactly how to do that in easy steps.

Traditional Paella Here is a recipe for the paella traditionally served in many cheap bars. Not really a true paella but it tastes good to us.

THE PAELLA PAN
A good paella pan is essential if you want an authentic paella. That's not to say that can't make a tasty paella in a frying pan / skillet but it will not be quite the same as the traditional paella. A good pan encourages even cooking of the rice and the formation of socarrat - the slightly crusty layer at the base of a good paella. Click here for lots more information on paella pans.

We are frequently asked where good equipment (paella pans, suitable gas burners, ingredients etc.) can be bought. For most of us the solution is online and Paella World is a good place to start.

PAELLA RICE
Paella is all about the rice and the flavours it takes on when mixed with other ingredients. The chicken pieces, fish, chorizo or whatever else is added are tasty but the star of the show is definitely the rice.

It makes sense therefore, to use the best rice for a paella and that is paella rice. The outside of the rice softens but the inside of the grains retains an almost nutty texture. Different from risotto rice and most definitely different to long grain rice. Read more in our definitive article on types of paella rice by clicking here.

THE BASE SAUCE OR SOFRITO
All good paellas have a base sauce which consists of ripe plum tomatoes, onion and garlic. Other ingredients are added according to regional variations and whatever is in season, paprika and rosemary are frequent additions. Cook the sofrito on a lowish heat until the moisture is reduced and the mixture stacks up in the pan.

When the rice is added to the paella pan it should be added directly to the sofrito and then stirred round in it to make sire all the rice is well coated in the mixture.

OTHER ELEMENTS
There are a number of other elements to a good paella which vary little whatever recipe is used. First, where any of the ingredients are sautéed, good quality Spanish virgin olive oil is used. This is more about tradition rather than taste because Spanish olive oil varies dependant on the region of production. A good quality Greek or Italian virgin olive oil will do just as well.

When the rice is added to the sofrito some form of additional liquid will be needed so that the rice can absorb it. If a good sofrito has been prepared then water is the preferred liquid in Spain. Stock, either fresh or canned will add further flavour

Saffron is a key ingredient to many paella recipes, it colours the rice and gives the paella a delicate background flavour. Read our detailed article on saffron and how to use it in cooking.

Finally, when all the cooking is complete the paella is taken off the heat and rested for five minutes or so. This ensures the rice is fully cooked and settles down. Cover with a towel or similar during this time to retain heat and keep the paella clean.

BACK TO SPANISH RECIPES HOME PAGE