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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 477.9
  • Total Fat: 7.8 g
  • Cholesterol: 112.6 mg
  • Sodium: 148.4 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 6.2 g
  • Protein: 44.8 g

View full nutritional breakdown of Paella calories by ingredient


You can of course use other seafood etc, but this is just a basic, simple recipe, but please feel free to interchange ingredients! You can of course use other seafood etc, but this is just a basic, simple recipe, but please feel free to interchange ingredients!
Number of Servings: 3


    Calasparra paella rice 150g (approx 0.75 cup)
    olive oil, 1 tbsp
    Chicken breasts, 2 skined and boned, chopped into bite size pieces.
    1 onion, peeled and roughly chopped
    1 red pepper, deseeded and roughly chopped into chunks
    2 cloves garlic, peeled and crushed
    1 tsp paprika
    Pinch of cayenne pepper
    Pinch of saffron strands
    120g ripe red tomatoes, skinned and roughly diced (approx 1 cup)
    9 raw tiger prawns, shell on, defrosted if frozen, 3 with heads, rest without
    150g cooked prawns (approx 1 cup)
    50 g fresh or frozen shelled peas (approx 0.5 cup)
    1 lemon, cut into wedges, to garnish
    salt and freshly milled black pepper


Once you have peeled, chopped, prepared and assembled everything, heat the oil in the pan over a fairly high heat. Season the chicken, adding them to the hot oil to sauté on all sides until golden brown, and then remove them to a plate.

Next add the onion and pepper and fry these over a medium heat for 6-8 minutes, or until they're nicely tinged brown at the edges. Now add the garlic, paprika, cayenne and saffron and cook for another minute.

Then add the tomatoes, plenty of seasoning and 1 litre of boiling water. Next, bring everything up to a gentle simmer, turn the heat down and cook, uncovered, for 2 - 3 minutes.

Pour the rice into the centre of the pan. Bring everything back up to the boil, give a final stir and simmer, still uncovered, for about 10 minutes. During that time, shake the pan occasionally and move it around on the hob a little if the hob plate is not as big as the base of the pan, adding a little more hot liquid if you think it's necessary. Now shake the pan again, making sure the rice is completely immersed.

Next, return the chicken, along with the prawns and peas, to the pan and continue to simmer for about 5 minutes, or until the rice and chicken are cooked through.

Turn the prawns over halfway through the cooking time – they will turn pink when cooked. The rice at the edges of the pan will take longest to cook, so to test that the paella is ready, take a little of the rice from the edges and check it's cooked through, add the cooked small prawns, stir for a minute to heat through, then remove the pan from the heat and cover with a clean tea cloth for 5 minutes to absorb some of the steam.

The paella is now ready – just garnish with the lemon wedges and don't forget to have hot plates ready to serve it on!

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.