Pantry Paella Recipe

Name: Pantry Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pinch saffron threads; 1/4 cup sherry (recommended: Oloroso); 2 tablespoons regular olive oil; 3 scallions, finely sliced; 1 clove garlic, peeled and finely sliced; 1 1/4 cups rice, such as Bomba, Paella or Arborio; 8 ounces peeled raw frozen prawns, thawed; 3 tubes baby squid, frozen, thawed and sliced (about 1 cup); 1 1/2 cups diced cold cooked pork; 1 1/4 cups frozen peas; 2 cups chicken stock (ready-made, concentrate or cubes) preferably organic; Salt; 1 lemon, cut into wedges, for serving; Chopped cilantro leaves, for serving

Servings: persons

Pinch saffron threads
1/4 cup sherry (recommended: Oloroso)
2 tablespoons regular olive oil
3 scallions, finely sliced
1 clove garlic, peeled and finely sliced
1 1/4 cups rice, such as Bomba, Paella or Arborio
8 ounces peeled raw frozen prawns, thawed
3 tubes baby squid, frozen, thawed and sliced (about 1 cup)
1 1/2 cups diced cold cooked pork
1 1/4 cups frozen peas
2 cups chicken stock (ready-made, concentrate or cubes) preferably organic
Salt
1 lemon, cut into wedges, for serving
Chopped cilantro leaves, for serving

1
Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid come to a boil.
2
Remove the pan from the heat and let cool.
3
Heat the oil in a wide, heavy based pan over low heat.
4
Add the onions and saute for a few minutes.
5
Add the sliced garlic and cook for a minute or so more.
6
Stir in the rice, coat the grains in the oil, then add the prawns, baby squid, pork and peas.
7
Mix to combine.
8
Heat the chicken stock in a small pot over medium heat, or make up the concentrate or cubes with boiling water.
9
Stir in the sherry and saffron mixture and combine well.
10
Add the stock mixture to the rice and bring it to a bubble, then turn the heat down to a low simmer, but leave uncovered.
11
Cook without stirring for 15 to 20 minutes, and by that time the rice should have absorbed the liquid and be tender.
12
Gently stir with a fork to separate the grains, and check the seasoning, adding salt, if needed.
13
Serve the paella edged with lemon wedges, and sprinkled with cilantro.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Pinch saffron threads, 1/4 cup sherry (recommended: Oloroso), 2 tablespoons regular olive oil, 3 scallions, finely sliced, and more.

Yes, Pantry 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.

That's it — enjoy your meal!

Pantry Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions