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Paul Merrett's Paella


  • To serve


  • 1.

    Put the paella dish on the hob over 2 rings and heat 2 tbsp olive oil on a medium heat.

  • 2.

    Sauté the chicken wings and breast pieces until light golden.

  • 3.

    Add the prawns and stir.

  • 4.

    Add the garlic, chopped vine tomatoes, peppers and paprika. Shake the pan allowing the contents to sizzle for a few seconds.

  • 5.

    Stir in the rice and sprinkle on the saffron.

  • 6.

    Pour in the hot chicken stock and shake the pan again.

  • 7.

    Reduce the heat and leave for 10 minutes without stirring.

  • 8.

    Stir in the peas, broad beans, cannellini beans and mussels.

  • 9.

    Season to taste.

  • 10.

    Simmer gently for 10 minutes, then add the cherry tomatoes.

  • 11.

    Cook for 30 minutes without stirring.

  • 12.

    Check the rice doesn’t dry out or burn on the bottom of the pan. Add a little boiling water if necessary.

  • 13.

    Remove the pan from the heat and allow to stand for 5 minutes or until the rice has set.

  • 14.

    Serve with the rustic bread.

  • To serve:

  • 1.

    Serve with the rustic bread.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Sauvignon Blanc and Rose are the best wines to pair with Paul Merrett's Paella.


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