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Paella Recipes
Pealla World - Rceipes

H ola, Traditional Valencian Paella in my opinion is best eaten outdoors and even better with friends. In Spain many family members and friends come together to eat Paella at home, on the beach, in restaurants and at Fiesta time as anytime is a good time to eat Paella. Here are some Paella recipes to help you on your Paella journey. Happy eats, buena comida, buenos amigos (Good food, good friends) gracias.

W e sell a large range of Paella Pans to cook this fantastic dish and remember that a Paella Pan can also be used to cook a wide range of other dishes too. We also supply a great range of Spanish Terracotta Dishes to serve your paella in to impress your guests even further. For the most Authentic Experience you will need a Paella Cooking Set, these sets include a variety of Paella Pan sizes, a Gas Burner, Gas Burner Legs, a Paella Spoon (to help stir your Paella properly) and also a UK Gas Hose. You can set them up outside and impress your guests with this new take on the great British BBQ!

W e have a large range of ingredients for cooking Paella under our Spanish Ingredients Section, many people ask us what do i need to make a Paella? and the answer to that all depends on your style of cooking. If you prefer to cook the simple way then just a bag of Bomba Paella Rice and one of our Paella Spice Mixes will be adaquate, plus a meat of your choice and some frozen peas and chorizo. If you prefer the more Authentic way then you will need to purchase the Saffron, Paella Colourant, Chicken Stock, Paprika Dulce for use in the recipes below.

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1. Traditional Seafood Paella (Serves 6 portions)

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Preparation time 20 minutes

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cooking time 25 mins

Rating

5 Stars
Seafood Pealla
Ingredients

  • 1. 200g Prawns (400g if using unpeeled)
  • 2. 200g Mussels
  • 3. 100g Squid rings
  • 4. 200g Clams
  • 5. 1 medium Onion (Chopped)
  • 6. Half red pepper (Chopped)
  • 7. Half Tin chopped tomatoes
  • 8. 2 cloves of Garlic
  • 9. 4 strands of Saffron (if available)
  • 12. Half teaspoon of Paella Colourant
  • 13. Half teaspoon of Paprika Dulce

  • 14. 300g Bomba Rice
  • 15. 100g Frozen Garden Peas
  • 16. Small tin of black olives
  • 16. 250ml of vegetable or chicken stock
  • 17. half glass of white wine (optional)
  • 18. Water (if required)
  • 19. 2 Bay leaves
  • 20. Salt and pepper to taste
  • 21. Chopped Fresh Parsley
  • 22. Lemon wedges to garnish

HOW TO COOK

Chop the garlic, Onion, pepper and vegetables

In your Paella pan (38cm to 42cm recommended) pour in around 2 tablespoons of extra virgin olive oil and set heat to medium to high. Add onions, garlic, red pepper and cook for 3 minutes until onions are starting to soften. Add the bay leaves, half tin of tomatoes, wine, vegetable stock and bring to the boil. Then add Paprika Dulce, Paella Colourant, Saffron (Grind up the strands with a pestle and mortar to start the flavour flowing), garden peas and stir round (the smell from this should be amazing!). Sprinkle the Bomba Rice evenly around the pan, stir in and bring back up to boiling and turn down the heat to simmer (add water if rice soaks up the liquid quickly). Cook for a further 20 minutes or until the rice is soft to bite. Keep stirring throughout so the Bomba Rice does not stick to the bottom of the pan (Although in Spain Traditional Paella is cooked to stick to the bottom of the pan so the choice is yours?). You can add the seafood to the pan at this point and cook for a further 5 minutes but I prefer to cook the seafood in a separate pan in white wine until all the mussels and clams have opened (but discard any ones that do not open) then add this to the Bomba Rice and stir in with the black olives, remove the bay leaves and stir in the fresh chopped parsley. Season to taste with salt and black pepper. Take off the heat and cover for 5 minutes to let all the ingredients truly infuse together. Serve with lemon wedges and tuck in for a fantastic treat for you and your guests!!

Chefs Tip

Chefs tip.



1. Had any seafood you like, scallops, crab, Octopus, Langoustines or even lobster as an example and take out the seafood you dont like.

2. Add half teaspoon of hot paprika if you like a bit of heat in your food. It also enhances the favours in the dish.

3.I usually buy 6 to 8 big prawns or langoustines to lay on top of the finished dish for excellent presentation which is guaranteed to impress your guests! 4. Double the amounts above if cooking for 8 and so on.

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1. Vegetarian Paella (Serves 4)

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Preparation time 20 minutes

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cooking time 25 mins

Rating

5 Stars
Seafood Pealla
Ingredients

  • 1. 8 Green Beans (Chopped)
  • 2. Small bunch of Asparagus (ends trimmed)
  • 3. 1 courgette (Sliced)
  • 4. 1 medium Carrot (Diced)
  • 5. 1 medium Onion (Chopped)
  • 6. Half red pepper (Chopped)
  • 8. Half Tin chopped tomatoes
  • 9. 2 cloves of Garlic
  • 12. Half teaspoon of Paella Colourant
  • 13. Half teaspoon of Paprika Dulce
  • 14. 4 strands of Saffron (if available)
  • 15. 300g Bomba Rice

  • 15. 100g Frozen Garden Peas
  • 16. Small tin of black olives
  • 17. 250ml of vegetable or chicken stock
  • 18. half glass of white wine (optional)
  • 19. Water (if required)
  • 18. 2 Bay leaves
  • 19. Salt and pepper to taste
  • 20. Chopped Fresh Parsley
  • 21. Lemon wedges to garnish

HOW TO COOK

Chop the garlic, Onion, pepper and vegetables

In your Paella pan (38cm to 42cm recommended) pour in around 2 tablespoons of extra virgin olive oil and set heat to medium to high. Add onions, garlic, red pepper, carrot, green beans and cook for 3 minutes until onions are starting to soften. Add the bay leaves, asparagus, courgette, half tin of tomatoes, wine, vegetable stock and bring to the boil. Then add Paprika, colourant, saffron (Grind up the strands with a pestle and mortar to start the flavour flowing), garden peas and stir round (the smell from this should be amazing!). Sprinkle the rice evenly around the pan, stir in and bring back up to boiling and turn down the heat to simmer ( add water if rice soaks up the liquid quickly). Cook for a further 20 minutes or until the rice is soft to bite. Keep stirring throughout so the rice does not stick to the bottom of the pan (Although in Spain Traditional Paella is cooked to stick to the bottom of the pan so the choice is yours). Add the black olives, remove the bay leaves and stir in the fresh chopped parsley. Season to taste with salt and black pepper. Take off the heat and cover for 5 minutes to let all the ingredients truly infuse together. Serve with lemon wedges and tuck in for a fantastic treat for you and your guests!!

Chefs Tip

Chefs tip.



1. Experiment and add vegetables you like, mushrooms or artichoke hearts as an example and take out those you dont.

2. Use of meat substitute eg veggie sausages can be added.

3.Double the amounts above if cooking for 8 and so on.

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1. Traditional Meat Paella (Serves 4)

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Preparation time 20 minutes

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cooking time 25 mins

Rating

5 Stars
Seafood Pealla
Ingredients

  • 1. 4 Chicken thighs or 3 chopped chicken breasts
  • 2. 1 Chorizo ring (sliced)
  • 3. 400g Rabbit (Optional)
  • 4. 1 medium Onion (Chopped)
  • 5. Half red pepper (Chopped)
  • 6. Half Tin chopped tomatoes
  • 8. 2 cloves of Garlic (curshed & chopped)
  • 9. 4 strands of Saffron (if available)
  • 12. Half teaspoon of Paella Colourant
  • 13. Half teaspoon of Paprika Dulce
  • 14. 300g Bomba Rice

  • 15. 100g Frozen Garden Peas
  • 16. Small tin of black olives
  • 17. 250ml of vegetable or chicken stock
  • 18. half glass of white wine (optional)
  • 19. Water (if required)
  • 18. 2 Bay leaves
  • 19. Salt and pepper to taste
  • 20. Chopped Fresh Parsley
  • 21. Lemon wedges to garnish

HOW TO COOK

In your Paella pan (38cm to 42cm recommended) pour in around 2 tablespoons of extra virgin olive oil and set heat to medium to high. Add chicken and rabbit (optional) and cook until browned. Add the sliced chorizo ring, onions, garlic, red pepper and cook for 3 minutes until onions are starting to soften. Add the bay leaves, half tin of tomatoes, wine, chicken stock and bring to the boil. Then add Paprika, colourant, saffron (Grind up the strands with a pestle and mortar to start the flavour flowing), garden peas and stir round (the smell from this should be amazing!). Sprinkle the rice evenly around the pan, stir in and bring back up to boiling and turn down the heat to simmer (add water if rice soaks up the liquid quickly). Cook for a further 20 minutes or until the rice is soft to bite. Keep stirring throughout so the rice does not stick to the bottom of the pan (Although in Spain Traditional Paella is cooked to stick to the bottom of the pan so the choice is yours?). Add the black olives, remove the bay leaves and stir in the fresh chopped parsley. Season to taste with salt and black pepper. Take off the heat and cover for 5 minutes to let all the ingredients truly infuse together. Serve with lemon wedges and tuck in for a fantastic treat for you and your guests!!

Chefs Tip

Chefs tip.



1. Have any meat you like and take out the meat you dont like.

2. Add half teaspoon of hot paprika if you like a bit of heat in your food. It also enhances the favours in the dish.

3.Double the amounts above if cooking for 8 and so on.

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1. Chefs Special Party Mixed Paella

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Preparation time 20 minutes

Recipes Block

cooking time 25 mins

Rating

5 Stars
Seafood Pealla
Ingredients

  • 1. 8 Chicken breasts
  • 2. 1 Chorizo sausage ring
  • 3. 500g King prawns or 1 kg if using unpeeled
  • 4. 500g Fresh Mussels
  • 5. 250g Squid rings
  • 6. 2 large Onions
  • 8. 1 Large red pepper
  • 9. 1 garlic bulb
  • 12. 2 teaspoon of Paella Colourant
  • 13. 10 - 12 strands of Saffron (if available)
  • 14. 2 teaspoons of Paprika

  • 15. 2 teaspoons chilli powder (more if you like a little more heat)
  • 16. 1 kilo of Bomba Rice
  • 17. 300g Frozen Garden Peas
  • 18. Small tin of black olives
  • 19. 750ml of chicken stock
  • 18. 2 glasses of white wine
  • 19. 4 Bay Leaves
  • 20. Water (if required)
  • 21. Bunch of fresh parsley (finely chopped)
  • 22. Salt & Pepper to taste
  • 22. Lemon wedges to garnish

HOW TO COOK

Chop the garlic, Onions and slice pepper.

Dice the chicken breasts and slice the chorizo.

Wash the seafood separately and place to one side as this will go in later in the cooking process.

In your Paella pan pour in around 10 tablespoons of extra virgin olive oil and set heat to medium to high. Add Chicken and cook for 5 minutes, then add onions, garlic and red pepper cooking for a further 5 minutes until chicken cooked through and onions are starting to soften and add the Chorizo. Add the tin of tomatoes, wine, chicken stock and bring to the boil. Then add Paprika dulce, colourant, hot paprika, saffron (Grind up the strands with a pestle and mortar to start the flavour flowing), bomba rice, garden peas and stir round (the smell from this should be amazing!) bring back up to boiling and turn down the heat to simmer add water if rice soaks up the liquid quickly. Cook for a further 20 minutes or until the rice is soft to bite. Add the seafood and black olives and cook for a further 5 minutes. Remove the bay leaves and add the fresh parsley and stir in. Turn the heat off and cover Paella pan and leave to stand for 5 minutes to let all the ingredients infuse together. Season with salt and black pepper to taste. Serve with lemon wedges and tuck in for a fantastic treat for you and your guests!!

Chefs Tip

Chefs tip.



1. Experiment and add ingredients you like and take out those you dont.

2. Just meat, just fish, mixed or veggie its all fantastic at a party.

3.I usually buy 6 to 8 big prawns or langoustines to lay on top of the finished dish for excellent presentation which is guaranteed to impress your guests!

4.Serve meat paella first if guests dont like seafood. Then add the seafood and cook for a further 5 minutes for the guests who love mixed Paella.

5.Add any seafood you like, scallops, clams or even lobster as an example and take out the seafood you dont like.


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