Seafood Paella

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

The Spanish dish paella is traditionally made with plump short-grain rice, although long-grain varieties may be substituted. A wide shallow pan ensures that the cooking liquid in paella evaporates rapidly.


  • ¼ cup/60 ml olive oil
  • 3 onions, chopped
  • 1


  1. Heat the oil and cook the onions and peppers until soft but not brown. Add the rice and cook, stirring, until the grains are transparent and the oil is absorbed. Add the stock or water, saffron, garlic, salt and pepper. Add the following ingredients in layers: squid, smoked ham, chorizo, tomatoes, peas, and fish.
  2. Bring the liquid to a boil and boil fairl