16 Jul 2024
Recipe of the Week: Paella
Expat Cookbook

Recipe of the Week: Paella

If you missed Spanish national day yesterday, it’s not too late to add a Castillian flavour to your weekend with Spain’s national dish: Paella!

Photo Credit: Flickr/lereile lereile
Photo Credit: Flickr/lereile lereile

Nothing says Spain like a paella! If the Swedish weather prevents you from cooking this rice dish outside over a wood fire, the hob will do, but make sure you wash this down with a good bottle of Spanish red.


4 tablespoons olive oil

450g chicken, cut into small pieces

2 Spanish onions, chopped

4 cloves garlic, chopped

1 tablespoon paprika

350g risotto rice

3 large tomatoes, peeled and chopped

1 large red pepper, chopped

2 handfuls frozen peas

1.75l chicken stock

1 sprig rosemary

1 large pinch saffron threads, finely crushed

400g raw, de-veined large prawns


  1. Heat oil in a 40cm paella dish. Add chicken and cook for about 10 minutes until lightly browned.
  2. Add onions and garlic and fry for 5 minutes, then stir in paprika followed by rice. Stir for 2-3 minutes.
  3. Stir tomatoes and red pepper into paella with stock, rosemary and some salt and pepper.
  4. Dissolve saffron in 2 tablespoons stock, then add to paella. Boil for 8-10 minutes.
  5. Scatter prawns and peas into paella. Gradually turn down heat and simmer for 8-10 minutes until rice is tender and liquid absorbed.
  6. Cover, remove from heat and leave for 5-10 minutes, then serve.

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