Originating in Valencia, Spain, this vibrant, versatile dish is always a crowd-pleaser. Think fluffy, fragrant rice teamed with a variety of seafood, chicken and chorizo, all simmered to perfection in a large pan – yum!
Traditionally, Valencian paella is make with chicken and green vegetables, but in our easy step-by-step video below, we’ve given it a delicious seafood spin.
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Seafood and chorizo paella
This seafood paella is loaded with traditional flavours of chorizo and seafood, in a deliciously spiced rice broth.
Vegetarian paella
A traditional dish from Andalusia, paella is usually associated with seafood, not surprising when you consider the ancient fishing traditions of the area, chicken and chorizo. This vegetarian version manages to pack in loads of flavour without the meat.
Chicken and chorizo paella in a slow cooker
This slow cooker paella recipe takes this delicious Valencian dish and gives it the benefit of modern convenience.
Quail and mushroom paella
The traditional paella pan is shallow and wide. If you don’t have one, use one large or two smaller frying pans the mixture should only be about 4cm (1½ inches) deep. This recipe is best made just before serving. Note
Vegetarian paella
This colourful vegetarian paella strays slightly from the traditional form, but is well worth the adaptation.
Brown rice paella
Never wash seafood under a running tap as this will wash away the “sea” flavour and waterlog the seafood. If you need to rinse, hold the seafood in one hand over the sink and use your other hand to gently splash the seafood with as little water as possible. Note
Paella Valenciana
The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep. Note
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