Name: Traditional Paella
Yield: Serves 4–6
Cuisine: Spain
Ingredients: salt and freshly ground black pepper; 1.25–1.5kg/3–3½lb chicken or rabbit, or both, jointed into small pieces; 12 snails, cleaned (optional); 450g/1lb short-grain rice; a few strands of saffron; 2 lemons, cut into wedges, to garnish; 1.2 litres/2 pints chicken stock; 6 tablespoons olive oil; 1 tablespoon paprika; 4 large tomatoes, peeled and chopped; 175g/6oz shelled peas; 2 garlic cloves, finely chopped; 225g/8 oz green beans, runner or French, chopped into 2.5cm/1 in pieces, or cooked broad beans or cooked white haricot beans, or all three; 3 or 4 large prawns per person

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

About

Paella takes its name from the shallow-sided, two-handled frying pan in which it is cooked. In former times the paellas were made from earthenware, but steel ones are more common these days. You will need one at least 24 inches in diameter to make enough for four to six people.

Spanish restaurants have paellas up to 8 feet in diameter. The very biggest one I ever saw was in Benidorm; it mus