Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
Casseroles: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A classic Spanish dish consisting of rice, saffron and olive oil, often combined with chicken, seafood, pork and chorizo, as well as garlic, onions, tomatoes and peas. The name is derived from the large two-handled dish that it is traditionary cooked and served in.


  • 2 pinches of saffron threads
  • 3 tablespoons olive oil
  • 4 small


  • Soak the saffron threads in 2 tablespoons hot water. Heat the oil in a wide, deep ovenproof frying pan or paella pan, 30-35 cm (12-14 inches) in diameter. When it is lightly hazing, add the chicken. Cook