So why not make it at home yourself until you get the chance to sample it in its homeland again?
It's a great one-pot feast to serve up to family and friends and full of yummy flavours and healthy ingredients.
This recipe comes courtesy of Spanish restaurant chain La Tasca and is the real deal.
- 200g of Spanish paella rice such as bomba or calasparra
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1g of saffron (or turmeric if you don’t have saffron)
- 675ml good quality fish stock (475ml if using calasparra rice)
- 4 small ripe tomatoes
- 2 medium sized shallots/onions, finely chopped
- 1 small bell pepper, seeded and diced into 2-3cm chunks
- 2 medium sized fresh chicken breasts, diced into 2-3cm chunks
- 200g prepared medium-sized squid, cut into 2cm thick rings
- 4 large raw peeled prawns with the tails on
- 6 fresh large mussels, cleaned
- 40g fine green beans, top, tailed and chopped into 2cm
- 30g garden peas
- Pinch of salt & pepper
- 1 roasted sweet red pepper, cut into quarters to garnish
- 1 lemon cut into wedges
- 1 paella pan or a 30cm large heavy bottom frying pan
- 1 small saucepan
Method1 Score a small cross on the base of each tomato and carefully place into a pan with boiling water. Leave for 20 to 30 seconds before removing with a slotted spoon.
2 Drop the tomatoes into a bowl of ice cold water and leave to cool. Once cooled, remove from the bowl and peel away the skin. Cut into quarters and roughly chop the flesh before setting aside.
3 Place the paella pan over a medium-high heat and pour in most of the garlic infused olive oil. When hot, add the shallots and cook for 3-4 minutes until softened and sweet.
4 Stir in the peppers and cook for 2-3 minutes until they become slightly soft, then move to the side of the pan. Add the remaining garlic olive oil, then the chicken and cook for 2-3 minutes until it starts to brown.
5 Stir in the prawns and squid and cook for 3-4 minutes until the squid is white and opaque in colour. Mix all together.
6 Add the tomatoes, mussels, most of the fish stock (reserve 50 to 75ml), paprika and saffron – mix in the green beans and peas. Once the broth is at a rolling boil and chicken and seafood cooked through, taste the broth to check you are happy with the flavour (it should have a flavour of smokey paprika, fragrant saffron and a fish stock kick) – season with pepper and salt if required.
7 Add the paella rice, making a cross in the pan with the rice from one side to the other. Share the rice around the pan carefully using a spoon and stirring briefly or "tickle" the rice to evenly distribute it into four sections – make sure that the rice is even throughout the pan - and continue to cook for 5 minutes.
8 Turn the pan around and arrange the mussels in the pan, push them down slightly. From now on, remember this rule – move the pan, do not stir the paella.
9 If cooking the traditional way on a gas stove, reduce the heat to medium and place the roasted pepper on top of paella. Let it cook for 15 minutes, moving the pan around from time to time until the broth has been totally absorbed by the rice.
10 If cooking on an electric hob, transfer the paella to a pre-heated oven set at 180c for the final 10 minutes of cooking.
11 Have the remaining fish stock on hand to gently ladle over the rice if required at any point within the final 5-10 minutes of cooking.
12 Once the broth has totally disappeared, check the rice is al dente – cooked but with a light bite. Remove from the heat and let it rest for 15 – 45 minutes, depending on how much time you have.
13 Add lemons and fluff up the paella before serving.
Prep Time15 minutes (plus extra for resting time)
Cook Time30-35 minutes
Nutrition InformationServes 2-4 people
Chef's tip: Serve with warm crusty bread for a delightful dinner.
Check out these recipes for more yummy dinners:
Coconut Chicken Curry
Spaghetti Al Pomodoro
James Martin's Lamb Cutlets & Butterbean Mash
Ken Hom's Sweet & Sour Chicken
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