Paella Recipe – Eats Now

Name: Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 tablespoon olive oil; 100 g chorizo sausage, diced; 1 large onion, finely diced; 2 garlic cloves, crushed; 500 g arborio rice; 1 tablespoon sweet smoked paprika; ½ teaspoon saffron thread; 400 g chopped tomatoes; 1 liter chicken stock; 200 g marinated artichoke hearts; 1 cup frozen peas; 500 g mussels, cleaned, de-bearded; 100 g ham, shredded

Servings: persons

1 tablespoon olive oil
100 g chorizo sausage, diced
1 large onion, finely diced
2 garlic cloves, crushed
500 g arborio rice
1 tablespoon sweet smoked paprika
½ teaspoon saffron thread
400 g chopped tomatoes
1 liter chicken stock
200 g marinated artichoke hearts
1 cup frozen peas
500 g mussels, cleaned, de-bearded
100 g ham, shredded

1
Heat oil in a large frypan, add chorizo and cook over medium heat, stirring for 2-3 minutes or until crisp.
2
Add onion and garlic and cook until soft.
3
Add rice, paprika, saffron, tomato and stock.
4
Turn heat to low and cook for about 20 minutes, stirring occasionally.
5
Add quartered artichokes, peas, mussels and ham.
6
Cook, stirring to prevent paella from catching, for a further 5-6 minutes or until mussels open (discard any that have not).
7
Serve with lemon wedges if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 100 g chorizo sausage, diced, 1 large onion, finely diced, 2 garlic cloves, crushed, and more.

Yes, Paella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paella

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