Pantry Paella

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
Pinch saffron threads
4 tbsp oloroso sherry
2 tbsp olive oil
3 spring onions, finely sliced
1 garlic, peeled and finely sliced
250g Bomba (or other) paella rice, or arborio rice
250g raw frozen prawns, thawed
100g frozen baby squid, thawed and sliced
250g cold cooked pork, chopped into chunks
150g frozen peas
500ml chicken stock (ready-made, concentrate or cube)
Salt, to taste
To serve
1 lemon, cut into wedges (to serve)
Small bunch chopped fresh coriander, to serve

Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the pan come to a boil. Leave to cool. Heat the oil in a wide, heavy-based pan. Cook the spring onion for a few minutes.

Add the sliced garlic to the pan and cook for a minute or so more. Add the rice, slicking it in the oil, and then the prawns, sliced baby squid, pork and peas, and turn everything in the oil.

Heat the chicken stock, or make up the concentrate/cube with boiling water, and add the hot stock to the pan, followed by the warmed sherry and saffron. Stir to mix and bring back to a bubble, then turn down to the gentlest simmer but leave uncovered.

Cook without stirring for 15-20 minutes, by which time the rice should have absorbed the liquid and be tender.

Now you can fork the rice through to separate the grains, and check the seasoning, adding salt to taste.

Serve the paella edged with lemon wedges and sprinkled with coriander.

Recipe from Nigella: Kitchen by Nigella Lawson (published by Chatto & Windus).

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