Delia Smith Paella Recipe

A vibrant pan of Paella is always welcome at the table, but when it’s Delia Smith’s oven-baked Catalan Paella, it’s the guest of honour. Use our simple oven method to ensure the exact level of fluffy absorption for your fiesta.

Delia Smith Paella Recipe Ingredients

• The Meats:
  • 4 chicken joints (thighs and drumsticks), skin on
  • 225g (8 oz) pork tenderloin (fillet), cut into 1-inch cubes
  • 110g (4 oz) Spanish chorizo sausage, skinned and sliced into rounds
  • 1 tbsp olive oil
• The Seafood:
  • 6 large tiger prawns (fresh or frozen), in shells
  • 6 large mussels, scrubbed and bearded (optional)
• The Base & Rice:
  • 1 large onion, peeled and chopped
  • 1 large red pepper, deseeded and chopped
  • 2 cloves garlic, chopped
  • 225g (8 oz) Spanish paella rice (Calasparra or Bomba)
  • 1/2 tsp smoked paprika
  • A good pinch of saffron strands
• The Liquid:
  • 570ml (1 pint) hot chicken stock
  • 150ml (5 fl oz) dry white wine
  • 2 medium tomatoes, skinned and chopped (or tinned)
  • 50g (2 oz) frozen peas
  • Salt and freshly milled black pepper

How To Make Delia Smith Paella Recipe

1. Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). You will need a shallow casserole or large paella pan (about 30cm/12 inch) that is ovenproof.
2. Brown the meats: Heat the olive oil in the pan. Season the chicken joints and pork cubes. Fry the chicken until golden brown on all sides (about 10 minutes), then remove to a plate. Fry the pork cubes quickly until browned, then remove. Finally, fry the chorizo slices until they release their paprika oil and crisp up. Remove them as well.
3. Sauté aromatics: Add the onion and red pepper to the chorizo oil left in the pan. Fry gently for 5–8 minutes until soft. Add the garlic and cook for another minute.
4. Add the rice: Stir in the rice, turning it over in the oil until all the grains are coated and glistening. Stir in the paprika.
5. Build the liquid: Pour in the white wine and the hot chicken stock. Add the saffron strands, chopped tomatoes, and season with salt and pepper. Bring to a simmering point.
6. Assemble: Arrange the chicken joints and pork cubes back into the rice mixture.
7. Bake: Place the pan, uncovered, on the highest shelf of the oven. Bake for 30 minutes.
8. Add seafood: Remove the pan from the oven. Gently stir in the frozen peas. Arrange the prawns and mussels (if using) on top of the rice, pushing them in slightly. Scatter the crisp chorizo over the top.
9. Finish: Return to the oven for another 10–15 minutes, or until the rice is tender, the liquid is absorbed, and the prawns are pink and cooked through.
10. Serve: Serve straight from the pan, garnished with lemon wedges.

Recipe Tips!

• The Rice Choice: You must use Spanish paella rice (Calasparra or Bomba). It absorbs three times as much liquid as long-grain rice but stays separate rather than turning creamy like risotto rice.
• No Stirring: Once the pan goes into the oven, resist the urge to stir it! Paella relies on a crust forming (though less so in the oven than on the hob). Stirring releases starch and makes it gloopy.
• Oven Ease: Delia’s oven method eliminates the panic of a burnt bottom (the socarrat). It cooks the chicken through gently while the rice steams evenly.
• Saffron Soak: If you have time, crush the saffron and soak it in a little of the hot stock for 10 minutes before adding. This extracts the maximum yellow color and floral flavor.

What To Serve With Delia Smith Paella Recipe?

This Delia Smith Paella Recipe is a spectacular one-pan feast! A pitcher of icy Sangria loaded with fruit is the obligatory beverage pairing! For a side, a simple Green Salad with olives and Manchego cheese shavings is refreshing. If you want to start the meal right, serve some Tapas style nibbles like almonds and Serrano ham beforehand.

How To Store Delia Smith Paella Recipe

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Seafood goes off quickly, so eat it sooner rather than later.
• Reheat: Add a splash of water and reheat in the microwave or covered in the oven until piping hot. Be careful not to overcook the prawns, or they will be rubbery.
• Freeze: Freezing is not recommended for paella with seafood (it gets tough) or rice (it can get mushy). It is a dish best enjoyed fresh from the oven.

Delia Smith Paella Recipe Nutrition Facts

• Calories: 650 kcal
• Fat: 25g
• Carbohydrates: 55g
• Protein: 45g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Macaroni Cheese with Bacon Recipe
• Delia Smith Lasagne al Forno Recipe
• Delia Smith Lamb Shanks Recipe