June 18, 2017

Paella Recipe – Spanish Rice Dish

Spanish Paella Recipe

Paella Recipe – Spanish Rice Dish

This Paella recipe is something I have developed over the years and my whole family love it. It is a bit more zingy, spicy and richer than the original but I don’t think you can go wrong with any of those flavours.

I am a lover of everything Spanish and Paella is number one on the list, you can of course swap around the proteins you use. If you don’t like fish, replace it with chicken and chorizo for an equally tasty dish that works great and furthermore if you want to reduce the fat content you can leave out the chorizo. I have added more vegetables for additional nutrition and as per usual, you can rest assured that you are eating a healthy dish as it is.

If you do not like fish you can also change the fish stock for vegetable or chicken.



Paella Recipe - Spanish Rice Dish
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

A healthy rice dish bursting at the seems with vegetables my twist on the popular Spanish dish Paella recipe packs more flavor and health benefits than the original found along the coasts of Spain.

Course: Main Course
Cuisine: Spanish
Keyword: Spanish Paella Recipe, Spanish Recipes, Spanish Rice Dish
Servings: 4
Calories: 390 kcal
  • 1 tbsp. Olive Oil
  • 2 garlic cloves
  • 2 onions
  • 150 g chorizo
  • 1 fresh mild chilli
  • 1 pepper
  • 1 carrot
  • 1 cup rice
  • ½ tsp. paprika
  • 1 large pinch saffron
  • 1 large pinch cayenne pepper
  • ½ tsp salt
  • 1 cup white wine
  • 1 litre fish stock
  • 1 cup peas
  • 4 large tomatoes
  • 1 cup frozen cooked prawns
  • 12 mussels
  • 1 lemon
  1. Place a large flat frying pan or paella pan over a high heat and add the olive oil, finely chopped garlic and carrots
  2. Cook for 2 minutes then add the finely sliced chorizo and stir until the chorizo starts to crisp, approx. 5 minutes
  3. Add sliced chilli, chopped pepper and grated carrot and still until all ingredients are combined then sprinkle in the rice, paprika, saffron, cayenne pepper and salt
  4. Pour over the white wine and reduce the heat to low, add fish stock and still well
  5. Add peas and chopped tomatoes and cook without stirring for 15 minutes
  6. Check the mixture is not sticking and if it is gently scrape without stirring too much
  7. Add the prawns and mussels and cook for a further 10 minutes
  8. Top with grated lemon zest and squeeze on some lemon juice and serve from the pan




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Author:Sandra McEwan

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