Easy paella.

I don’t know about you but overly complex meals are something I cook once or twice then never do again. I like recipes that are simple, easy to remember, and readily available in the local supermarket. This way, I enrich my daily diet by cooking it more frequently without wasting a lot of time and money.

Paella is one of those dishes which works well no matter how much detail you put into the dish and the best thing is, you can make it your own. If you don’t like something, remove it. If you want something extra, add it. This is my everyday paella dish.


• 2 onions.
• A few cloves of garlic (or an entire head, whatever)
• 2 peppers.
• 1 whole chorizo sausage.
• Chicken stock.
• Paella rice (one small bag).
• 5 medium mushrooms.
• 1 bag of defrosted pawns.

• Add the onions, garlic, and bell peppers and fry in a pan with olive oil for a few minutes until the onions start to colour.

• Add the paella rice and fry with the onions and garlic for a further few minutes to toast it. Sometimes it is a good idea to add some extra oil at this point to give the Paella rice a nice golden colour.

• Make a chicken stock by adding boiling water and chicken cubes together. Chuck it into the dish and fry until the liquid is soaked up in the paella rice. This will need frequent stirring.

• Add the mushrooms and chopped spicy chorizo sausage and fry a little longer.

• Add a pinch of turmeric for colouring.

• Squeeze a lemon over the dish while frying.

• Add king prawns and cook for one or two minutes and turn off the heat and leave under a pan for a few further minutes (this keeps the prawns very juicy).


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