Paella is a traditional Spanish rice dish cooked in a wide, shallow pan, usually with meat, seafood or vegetables. Combining chicken, chorizo, prawns and saffron, Delia Smith Paella Recipe offers a rich, colourful meal with plenty of Spanish flavour.
Ingredients
This recipe serves 6 people, with approximately 20 minutes of preparation and 50–60 minutes of cooking.
350g Calasparra paella rice
2 tablespoons olive oil
1 whole chicken (approximately 1.35kg), cut into 8 pieces
1 large onion, peeled and chopped
1 red pepper, deseeded and chopped
110g Spanish chorizo, diced
2 garlic cloves, crushed
1 heaped teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon saffron strands
225g ripe tomatoes, peeled and chopped
1.2 litres boiling water
12 raw tiger prawns, preferably shell-on
50g fresh or frozen peas
1 lemon, cut into wedges
Salt and freshly ground black pepper
For cooking, use a large paella pan around 32–33cm wide. A large, heavy-based frying pan will also do the job if it has enough room for the chicken and rice.
How to Make Delia Smith Paella
Step 1: Brown the Chicken and Cook the Vegetables
Heat the olive oil in a large paella pan over medium-high heat. Season the chicken pieces with salt and black pepper, then place half of them in the pan. Fry for about 5–7 minutes, turning occasionally, until golden on all sides.
Remove the chicken and set it aside. Brown the remaining pieces in the same way. Don’t worry about cooking the chicken completely at this point, as it will finish cooking later.
Reduce the heat to medium and add the chopped onion, red pepper and chorizo. Cook for about 6–8 minutes, stirring occasionally, until the onion begins to soften and the chorizo releases its reddish oil.
Add the crushed garlic, paprika, cayenne pepper and saffron. Stir everything together for another minute. Keep the heat moderate because garlic and paprika can burn quickly.
The chorizo should give the vegetables a reddish colour, while the saffron adds its familiar aroma.
Step 2: Add the Tomatoes and Rice
Return the browned chicken to the pan and add the chopped tomatoes. Pour in the boiling water, season with salt and pepper, and bring everything to a gentle simmer.
Cook uncovered for about 10 minutes. During this time, the chicken and vegetables will give the liquid much of its flavour.
Remove the chicken pieces temporarily and spread the Calasparra rice evenly across the pan. Stir once to distribute the grains, then reduce the heat to maintain a steady, gentle simmer.
Allow the rice to cook uncovered for approximately 10 minutes without stirring it again.
Unlike risotto, paella should not have a creamy texture. The grains should remain fairly separate, absorbing the seasoned liquid as they cook. I recommend avoiding unnecessary stirring, as this can make the rice sticky.
If the heat seems stronger in the centre of the pan, rotate the pan occasionally to help the rice cook evenly.
Step 3: Add the Prawns and Finish Cooking
Arrange the chicken pieces over the rice, then add the raw prawns and scatter the peas across the surface.
Continue cooking gently for another 15–20 minutes, or until the rice is tender and most of the liquid has been absorbed. Turn the prawns during cooking so they cook evenly. Remove them temporarily if they finish before the rice.
Check the chicken carefully, particularly near the bone. It should reach an internal temperature of 74°C.
If the rice is still firm but the pan looks dry, add a small amount of hot water and continue cooking. Avoid adding too much at once, as the finished paella should not be watery.
Once everything is cooked, remove the pan from the heat. Cover loosely with a clean kitchen towel and leave it to rest for about 5 minutes.
Serve directly from the pan with fresh lemon wedges. A little lemon juice over the rice gives the finished dish a pleasant, fresh taste.
What to Serve With Delia Smith Paella
Paella already contains rice, chicken, seafood and vegetables, so you don’t need a large selection of side dishes. Personally, I think something fresh and simple is the best choice alongside it.
Green salad: A salad of lettuce, cucumber and tomatoes, dressed with olive oil and lemon juice, goes nicely with the seasoned rice.
Crusty bread: Serve a few slices of fresh bread for anyone who enjoys soaking up the cooking juices.
Grilled vegetables: Courgettes, asparagus and roasted peppers are good choices, especially if you want extra vegetables with the meal.
Lemon wedges: Fresh lemon is probably the simplest accompaniment. A squeeze over the prawns and rice adds a little acidity that balances the richness of the chorizo.
For family dinners, I would serve Delia Smith Paella Recipe straight from the cooking pan. It keeps the rice warm and gives everyone a chance to choose their favourite pieces of chicken or seafood.
Delia Smith Paella Nutrition Information
The following values are approximate estimates per serving, assuming the recipe is divided into six portions.
Nutrient | Amount per Serving |
|---|---|
Calories | 650 kcal |
Protein | 45g |
Carbohydrates | 60g |
Total Fat | 26g |
Saturated Fat | 7g |
Fibre | 4g |
Sugar | 5g |
Sodium | 950mg |
These figures will change depending on the size of the chicken pieces, the type of chorizo and the amount of oil used.
FAQs
What Rice Should I Use for Delia Smith Paella?
Calasparra rice is a good choice because it absorbs plenty of cooking liquid without becoming overly soft. Bomba rice is another traditional Spanish option. Ordinary long-grain rice can be used in a pinch, but the finished texture will be different.
Can I Make Delia Smith Paella Without Seafood?
Yes. Simply leave out the prawns and prepare the dish with chicken, chorizo and vegetables. You can add extra peas, green beans or peppers if you prefer.
Why Shouldn’t I Stir Paella While Cooking?
Stirring releases starch from the rice and can make it sticky. Traditional paella has separate grains, and leaving the rice undisturbed also helps develop a lightly toasted layer at the bottom of the pan.
Can I Make Paella Ahead of Time?
Paella tastes best freshly cooked, but leftovers can be saved. Cool the rice quickly, refrigerate within one hour and eat within 24 hours. Reheat only once, making sure everything is steaming hot throughout.
Can I Use Chicken Stock Instead of Water?
Yes. Chicken stock gives the rice a stronger savoury flavour, although boiling water also works well because the chicken, chorizo and vegetables season the liquid during cooking.
How Do I Know When Paella Is Fully Cooked?
The rice should be tender, with most of the liquid absorbed. The prawns should be opaque, and the chicken must be completely cooked through. Leave the paella to rest for five minutes before serving so the remaining moisture can settle into the rice.