Easy paella
Chef DefneKitchen Studio chef · October 17, 2026A quick take on the Spanish rice dish using pantry staples and frozen seafood; add chorizo or peas if you want to.
Calories are an AI estimate, for information only.
Ingredients · 10
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil1 tbsp
- OnionChopped1
- Smoked paprika and thyme1 tsp
- Paella rice (or risotto rice)300 g
- Dry sherry (or white wine)Optional3 tbsp
- Tomatoes with garlic (canned)Chopped400 g
- Chicken stock900 ml
- Seafood mixDefrosted if frozen400 g
- LemonHalf juiced, half in wedges1
- Flat-leaf parsleyRoughly chopped
Method · 4 steps
- 1
Warm the olive oil in a wide frying pan or wok and soften the onion for 5 mins.
- 2
Stir the paella rice, thyme and smoked paprika through the onion for 1 min. Add a splash of sherry, if using, and let it cook off, then pour in the chopped tomatoes and the chicken stock.
- 3
Season, then leave to bubble without a lid for around 15 mins, stirring from time to time, until the rice is nearly cooked but still in a little liquid.
- 4
Mix in the seafood, cover with a lid and simmer for 5 mins, until the seafood is cooked and the rice tender. Finish with a squeeze of lemon juice and a scattering of parsley, with extra lemon wedges on the side.
