This classic Spanish dish is bursting with rich flavours and vibrant colours, making it a family favourite. Traditionally cooked in a wide, shallow pan, paella combines saffron-infused rice with a variety of ingredients like seafood, chicken, chorizo, and vegetables. While it looks impressive, paella is surprisingly quick and easy to prepare, making it perfect for both weeknight dinners and special occasions.
Serves 6
1½ litre chicken stock
Saffron, 1 pinch
3 tbsp olive oil
1 large onion, diced
4 cloves of garlic
100g chorizo, sliced
6 chicken thighs, cut into large cubes
3 tomatoes, chopped
450g paella rice
Salt and black pepper, as needed
1 red pepper, sliced
100g peas
12 mussels, cleaned
12 large raw prawns
1 tbsp flat leaf parsley, chopped
1 lemon, cut in to wedges
Preparation Time: 15 minutes. Cooking Time: 35 minutes.
1. Put the saffron in the hot stock and leave to infuse.
2. Heat the olive oil in a large pan on the simmering plate, hotplate on simmering setting or induction on medium high. The AGA Buffet Casserole is ideal.
3. Fry the onion in the oil until it begins to soften.
4. Add the garlic and cook for a further minute.
5. Add the chorizo and chicken and stir-fry until beginning to colour.
6. Stir in the tomatoes, rice and seasoning. Cover and cook.
7. Pour the stock in the pan and bring to the boil. Cover and cook.
8. HOTPLATE/HOB: continue cooking on the hotplate or induction for 20 minutes. CAST OVEN: transfer to the floor grid on the floor of the simmering oven and cook for 20 minutes. The rice should still have some bite.
9. Stir in the pepper and peas, cover and cook for 5 minutes on the simmering plate or induction hob.
10. Place the prawns and mussels on top, cover and cook for a further 5 minutes or until the prawns have turned pink and the mussel shells have opened.
11. Garnish with chopped parsley and lemon wedges. Serve immediately with crusty bread.
