What can I say about this international favourite? Well, it’s a one item menu and it’s easy to prepare. You do some need planning though. Now, the key to making a good Paella lies in the choice of ingredients particularly the seafood and meats. Make sure they are fresh and of a good quality. This makes all the difference. While the seafood and meat play the leading role, we must not forget about the supporting cast and one important fellow i.e. saffron. Don’t forget your saffron and make sure it’s of a good pedigree. My Paella recipe in my family has been carefully handed down and this recipe is from my grandmother’s diary. While the Paella is a Spanish dish, one trick I use to make it more appealing to the local palate is adding split green chilies right at the end before getting it off the flames. This adds a nice aroma and spice to the Paella. So, go for it and start fooding around with the Paella!



  • Author: Reetika Mitra
  • Prep Time: 20min
  • Cook Time: 20min
  • Total Time: 40 minutes
  • Yield: 4 1x


With love from Spain



  • 300 gms Chicken, cooked, de-boned and shredded
  • 150 gms Bacon Streaks, saute-ed and shredded
  • 810 medium sized Prawn, lightly saute-ed
  • Chorizo Chicken Sausages, saute-ed and cut into small bite sized pieces
  • 56 pods Garlic, finely crushed or minced
  • 1 cup Chicken Stock
  • 1 cup Tomato Puree
  • 1 tsp Paprika powder (can be replaced with chilli flakes)
  • 1.5 cups of fine grained Rice, washed and drained
  • 1 cup water
  • 3 tbsp vegetable Oil
  • 1/3 cup Green Peas
  • A generous pinch of high quality Saffron, soaked in 3 tbsp of lukewarm milk
  • Juice of 1 lemon


  1. To a large wok heat the olive oil. Add the chopped onion followed by the garlic. Cook over medium heat for a couple of minutes. The colour of the onions should be translucent.
  2. Next add the rice grains to the wok. Saute for another couple of minutes over low -medium flame.
  3. Now add the chicken stock, tomato puree, water. Cover and cook.
  4. When rice is half done add the shredded chicken, bacon bits, prawns, green peas and paprika powder. Sprinkle saffron evenly in the wok.
  5. Cover and continue cooking until rice is cooked and has absorbed most of the water. You can add some more water if required.
  6. Take off from flame and sprinkle the lemon juice. Serve piping hot along with green salad.
  7. This is a meal by itself and doesn’t need any other accompaniments.


Some slit green chillies add to the Paella before taking off the flame can enhance the flavour.


  • Serving Size: 4

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