Delia Smith Paella Recipe

This oven-baked Delia Smith paella is made with chicken, chorizo, prawns and saffron rice. The oven does all the work, giving you golden meat and perfectly absorbed rice with no stirring. Serves 4 and takes about 75 minutes.

I make this whenever we have friends over because it looks impressive but needs almost no attention. Just brown the meat in a wide shallow casserole dish, add the rice and let the oven handle the rest.

Paella Ingredients

• The Meats:
  • 4 chicken joints (thighs and drumsticks), skin on
  • 225g pork tenderloin, cut into 2.5cm cubes
  • 110g 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 and Rice:
  • 1 large onion, peeled and chopped
  • 1 large red pepper, deseeded and chopped
  • 2 cloves garlic, chopped
  • 225g Spanish paella rice (Calasparra or Bomba)
  • ½ tsp smoked paprika
  • A good pinch of saffron strands
• The Liquid:
  • 570ml hot chicken stock
  • 150ml dry white wine
  • 2 medium tomatoes, skinned and chopped (or tinned)
  • 50g frozen peas
  • Salt and freshly milled black pepper

What You’ll Need

You will need a wide, shallow ovenproof dish for this recipe. A ProCook stainless steel shallow casserole gives even heat distribution and goes straight from hob to oven without any fuss.

If you prefer a traditional look, a KitchenCraft carbon steel paella pan works well and can be brought straight to the table for serving. A sharp Victorinox chef’s knife makes quick work of dicing the pork and chopping the onions and peppers.

How to Make Paella

1. Preheat the oven: Set the oven to 180°C (160°C fan, gas mark 4). You will need a wide ovenproof dish such as a ProCook stainless steel shallow casserole, about 30cm across.
2. Brown the meats: Heat the olive oil in the pan and fry the seasoned chicken joints until golden on all sides, about 10 minutes. Remove to a plate, then brown the pork cubes and set aside. Fry the chorizo until it releases its paprika oil and crisps up, then remove.
3. Sauté the vegetables: 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. Toast the rice: Stir in the rice, turning it over in the oil until all the grains are coated and glistening. Stir in the smoked paprika.
5. Build the liquid: Pour in the white wine and the hot chicken stock. Add the saffron strands, chopped tomatoes, salt and pepper. Bring to a simmer.
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 the seafood: Remove the pan from the oven. Gently stir in the frozen peas and arrange the prawns and mussels on top, pushing them in slightly. Scatter the crisp chorizo over the top.
9. Finish baking: Return to the oven for another 10–15 minutes, or until the rice is tender, the liquid is absorbed and the prawns are pink.
10. Serve: Bring the pan straight to the table with lemon wedges on the side.

What Makes This Paella Recipe Work?

• Use proper paella rice. You must use Spanish paella rice such as Calasparra or Bomba. It absorbs three times as much liquid as long-grain rice but stays separate rather than turning creamy like risotto rice.
• Never stir after it goes in the oven. Paella relies on the rice absorbing the stock evenly. Stirring releases starch and makes it gloopy. If you prefer a creamy rice dish, try Delia’s mushroom risotto instead.
• The oven does the hard work. This method eliminates the risk of a burnt bottom that you get with stovetop paella. It cooks the chicken through gently while the rice steams evenly.
• Soak the saffron first. If you have time, crush the saffron and soak it in a little of the hot stock for 10 minutes before adding. This draws out the maximum colour and flavour.

What Should You Serve on the Side?

This paella is a complete one-pan meal, so you do not need much alongside it. A simple green salad with olives and Manchego shavings adds a fresh contrast to the rich, smoky rice.

For drinks, a cold glass of dry white wine or a jug of sangria works well. If you want starters, set out a few dishes of salted almonds and sliced chorizo. For a winter alternative, try Delia’s lamb shanks for another impressive dinner.

How Long Does This Keep?

Leftovers keep in the fridge for up to 2 days, but eat them sooner rather than later because the seafood does not hold well. Reheat with a splash of water in the microwave or covered in the oven until piping hot.

Freezing is not recommended for this dish. The prawns turn tough and the rice goes mushy once thawed.

Nutrition Facts

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

Frequently Asked Questions

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