This family paella recipe is simple, authentic, delicious and satisfying if you use good quality ingredients. I have catered for hundreds at a time with it and had no complaints, and I'm always being asked for my recipe so here it is! Although the pictures here show my dad and I preparing enough paella for well over 100 people, the recipe is designed to serve around six people. Enjoy!
The success of your paella will depend on the the type of pan you are using, the type of cooker and the control you have over the heat and evaporation of moisture. Following my technique will give you a good starting point but only after a bit of practice with your equipment will you learn how to make your paella perfect. And with your paella stripped back to the only essential but high quality rice and spices as I have suggested, you ensure that as you introduce other meat, fish or vegetable ingredients you can develop alternative flavours and textures more successfully, especially the subtle ones like shellfish or artichokes.
With standard paella rice the ratio is 2.5:1 liquid:rice, but if you are using Bomba rice it's 3:1 ratio, therefore you would need to add 1.5 litres instead of 1.25.
For best results, place the saffron strands in a small amount of water and leave to soak overnight, or for as long as possible.
So hard to resist giving it a stir!! Don't do it! It pays to resist. - 17 Dec 2015
My mouth is still watering just thinking about this. Stunning dish and so easy to follow. Earned me some serious kudos, thank you! - 15 Nov 2013
I've never eaten Paella before, nevermind made it as I'm not a fan of seafood, but I fancied doing a recipe with chorizo and this was really easy and extremely tasty! - 27 Jan 2018