Description
This easiest ever paella recipe brings a taste of Spain to your kitchen with minimal effort. Featuring a flavorful combination of chorizo, turmeric-infused rice, peas, and a mix of seafood, all cooked together in a single pan for a deliciously aromatic and hearty meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 leek or onion, sliced
- 110g pack chorizo sausage, chopped
- 1 tsp turmeric
- 300g long grain rice
- 1 liter hot fish or chicken stock
- 200g frozen peas
- 400g frozen seafood mix, defrosted
Instructions
- Heat the oil and soften the leek: Heat 1 tablespoon of olive oil in a deep frying pan over medium heat. Add the sliced leek or onion and cook gently for about 5 minutes, stirring occasionally, until softened but not browned.
- Cook the chorizo: Add the chopped chorizo sausage to the pan and fry until it starts releasing its oils and becomes fragrant, about 3-4 minutes.
- Add turmeric and rice: Stir in 1 teaspoon of turmeric and 300g of long grain rice. Mix thoroughly to ensure the rice is evenly coated with the oils and turmeric, enhancing the flavor and color.
- Pour in the stock and simmer: Pour in 1 liter of hot fish or chicken stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 15 minutes, stirring occasionally to prevent sticking.
- Add peas and continue cooking: Tip in 200g of frozen peas and cook for another 5 minutes, allowing them to heat through and integrate into the paella.
- Heat seafood through: Stir in 400g of defrosted frozen seafood mix and cook for a final 1-2 minutes until the seafood is heated through and the rice is tender.
- Season and serve: Check seasoning taste and adjust if necessary. Serve the paella immediately with lemon wedges on the side to squeeze over for added freshness.
Notes
- Chorizo sausage adds a smoky paprika flavor, but you can substitute with pork or chicken seasoned with 1 tsp smoked paprika if preferred.
- Do not brown the leek when softening to keep a subtle flavor base.
- Use hot stock to maintain temperature and ensure even cooking of rice.
- Stir occasionally but gently to avoid breaking the rice grains.
- Serve immediately for the best texture and flavor as paella can become sticky upon standing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Keywords: paella, Spanish recipe, chorizo, seafood paella, easy paella, one-pan meal, turmeric rice
