Tesco’s Ultimate Paella Recipe: A Taste Of Spain In Your Own Kitchen

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Traditional Chicken and Chorizo Paella

Point: This classic paella recipe features tender chicken, spicy chorizo, and flavorful saffron-infused rice.

Step 1: In a large paella pan, heat olive oil over medium heat and brown the chicken pieces until golden brown.

Easy Spanish paella
Easy Spanish paella

Step 2: Add sliced chorizo and cook until it releases its oils and becomes slightly crispy.

Step 3: Stir in diced onions, bell peppers, and garlic, cooking until softened.

Step 4: Add in short-grain rice and stir to coat in the oil and juices from the meat and vegetables.

Step 5: Pour in chicken broth, saffron threads, and a pinch of paprika, then bring to a simmer.

Step 6: Arrange the chicken and chorizo evenly around the pan and let the rice cook until tender and the liquid has been absorbed.

Step 7: Garnish with fresh parsley and lemon wedges before serving.

Seafood and Vegetable Paella

Point: This lighter version of paella incorporates a mix of fresh seafood and colorful vegetables for a vibrant and flavorful dish.

Step 1: Heat olive oil in a paella pan and sauté diced onions, bell peppers, and garlic until softened.

Step 2: Add in diced tomatoes, green beans, and artichoke hearts, cooking until the vegetables are tender.

Step 3: Stir in short-grain rice and coat in the oil and juices from the vegetables.

Step 4: Pour in vegetable broth, saffron threads, and a pinch of smoked paprika, then bring to a simmer.

Step 5: Nestle shrimp, mussels, and squid into the rice, covering with a lid to cook until the seafood is cooked through.

Step 6: Sprinkle with chopped parsley and serve with a squeeze of lemon juice.

Vegan Mushroom and Asparagus Paella

Point: This plant-based paella recipe is packed with earthy mushrooms, tender asparagus, and fragrant herbs for a satisfying and delicious meal.

Step 1: In a paella pan, heat olive oil and sauté sliced mushrooms until golden brown.

Step 2: Add in diced onions, garlic, and asparagus, cooking until the vegetables are tender.

Step 3: Stir in Arborio rice and coat in the oil and juices from the vegetables.

Step 4: Pour in vegetable broth, saffron threads, and a pinch of thyme, then bring to a simmer.

Step 5: Arrange cherry tomatoes and roasted red peppers on top of the rice, covering with a lid to cook until the rice is tender.

Step 6: Garnish with chopped parsley and a drizzle of balsamic glaze before serving.