Chicken paella with squid and beans
- August 2019
- Serves 4-6
- Hands-on time 60 min, plus resting
This much-loved Spanish dish is the ideal one-pan supper. Traditionally made for Sunday lunch, it’s cooked over an aromatic open fire in a shady spot away from the fierce midday sun, with everyone diving into the finished creation to nab the choicest morsels.
Looking for a vegetarian alternative? Our black rice paella with artichokes, peppers and spinach is the one for you.
Or, if you’ve got a little time to browse, we’ve got over 160 recipes in our Spanish cuisine section to inspire you.
- Dairy-free recipes
- 12.9g (2.6g satrurated)
- 38.1g (3.5g sugars)
The crust on the bottom of the paella pan, known as socarrat, is prized. Cook the rice over a high heat, then rest the dish at the end to let the crust set.
Pimentón (Spanish smoked paprika) comes in dulce (sweet), agridulce (bittersweet/medium-hot) or picante (hot) varieties. Find it in larger supermarkets. We used the brand La Chinata.
Nothing beats a youthful, fruity Spanish rosé (rosado) with a classic like this.
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