James’ Easy Paella – 2018 Improved!

  • Yield : A big pan full of joy
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 45m
  • Ready In : 1:30 h

I just love cooking a Paella, especially at parties & Barbecues – It just looks so impressive but to be truthful anybody can make this one… The secret is, to stick to the ingredients and as always make sure you use great ingredients. This dish can be cooked on a stove/hob top but also can be cooked on one of the those garden fire pit type things.


  • 500g Paella Rice
  • 6 Chicken Drum Sticks or Thighs
  • 400g Belly Pork cut into 1" cubes - Optional
  • 12 x King Prawns
  • 10 Clams in shells - Optional
  • 12 x Fresh Mussels in shells
  • 150g Chorizo - Diced
  • 80g or about 4 Slices of Pancetta - Chopped in to cubes
  • 1½ Large Onions - Finely Chopped
  • 80g Fine Beans - Chopped to 2" sticks
  • 6 x Cloves of Fresh Garlic - Crushed
  • 1.5 - 2L Hot Chicken Stock
  • 3 x Large Pinches of Saffron
  • 2tsp Smoked Paprika
  • Plain Flour
  • Salt & Pepper
  • A Bunch of Flat Leaf Parsley - Chopped
  • A Large Handful of Fresh or Frozen Peas
  • Spanish Olive Oil
  • 1 x tsp Turmeric
  • 4 x Large (ish) Vine Ripe Tomatoes
  • 1 x Red & 1 x Green Bell Pepper - Diced


Step 1

Preheat the oven to 200° Season the chicken with the salt & pepper and then "dust" in the flour. Heat some olive oil in the pan and fry the chicken until nicely golden brown, then place them on a baking tray and into the oven for about 30 minutes. - Remove and keep warm if you need to, while you cook the paella.

Step 2

Make up two separate 1 litre jugs of chicken stock (or veggie stock if you're a veggie!). Put all of the saffron into one of the jugs and leave to infuse - This is an important part of the process!

Step 3

Add the sliced, pancetta & belly pork into the pan and fry until brown and crispy - (again this is important for the flavour!) Then throw in the chorizo, onion and garlic and cook gently until soft. Now add the: rice, turmeric and paprika and gently fry for a further minute to coat the rice. Then add a little of the saffron infused stock and cook over a medium heat, stirring from time to time - topping up as you go . (Top up with stock from the second jug if required)

Step 4

In about 20 minutes the rice should be almost cooked. At this point add the remaining stock, peppers, tomatoes, peas, fine beans (check for seasoning and add salt/pepper & a good squeeze of lemon and stir in) Now place the seafood on the top of the rice in an alternating pattern so it looks nice, cover with a lid and simmer for another 10 minutes

Step 5

Finally add the cooked chicken drums, sprinkle generously with your chopped parsley and serve with lemon wedges

Make sure some drunk wanna be chef doesn’t throw in a large clump of mint instead of parsley right at the end…eh Jonny!

I just like cooking great food..

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Comments (2)

  1. posted by Jonny Stringer on January 9, 2014

    Sorry about the mint dude. Taking offence at the wanna be chef quote though! Anyhow, great site love it. Impressed & I love food n cooking so don’t hand praise out in a rush! Peace to all food lovers x

    • posted by James McConnell on January 9, 2014

      Haha…No offence intended buddy – I can see you know your way around a kitchen. Peace and love to you and Kirsty


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