Delia Smith Paella Recipe​

This is my warm, generous take on a Delia-style paella: saffron-scented rice cooked with chicken, smoky chorizo, and a finishing flourish of seafood. You get plump, tender grains with a rich, savoury depth, bright pops of pepper and peas, and that irresistible crisp layer at the bottom. It is confidently doable for a home cook, just keep an eye on your heat and resist stirring once the stock goes in. Total time is about 1 hour 10 minutes, with most of it hands-off while the oven does the steady cooking.

Ingredients

For the saffron stock

• 1.2 litres hot chicken stock
• Large pinch saffron threads

For the paella base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 4 garlic cloves, finely chopped
• 2 tsp smoked paprika
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 300g paella rice (bomba or calasparra)
• 100ml dry white wine (optional)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste

For the proteins

• 6 boneless, skinless chicken thighs (about 650g), cut into large chunks
• 200g chorizo, sliced into coins
• 200g raw king prawns, peeled and deveined
• 250g mussels, cleaned and debearded (optional)

To finish

• 120g frozen peas
• Small bunch flat-leaf parsley, roughly chopped
• 1 lemon, cut into wedges

How to Make Delia Smith Paella Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the paella cooks evenly and the top stays moist rather than drying out.
• Infuse the stock: Heat the chicken stock until hot but not furiously boiling, then stir in the saffron. Set aside so it blooms and turns a deep golden colour.
• Brown the chicken: Heat the olive oil in a wide ovenproof pan (or paella pan). Add the chicken and cook over medium-high heat for 6 to 8 minutes, turning until well browned. This step builds flavour, so take your time.
• Cook the chorizo: Add the chorizo and cook for 2 minutes. The pan should look glossy as the chorizo releases its paprika-rich oils.
• Soften the vegetables: Stir in the onion and sliced peppers. Cook for 6 to 7 minutes until softened, then add the garlic, smoked paprika and tomato purée and cook for 1 minute more.
• Coat the rice: Tip in the paella rice and stir for 1 minute so every grain is coated. Pour in the wine (if using) and let it bubble for another minute to cook off the harshness.
• Add tomatoes and stock: Add the chopped tomatoes and bay leaf, then pour in the hot saffron stock. Season lightly, bring to a gentle simmer, then stop stirring. A still surface helps the rice cook properly.
• Bake: Transfer the pan to the oven and bake for 20 minutes. The liquid should be quietly absorbed, not aggressively boiling. If it is bubbling too hard, reduce the oven temperature slightly next time.
• Add seafood and peas: Scatter the peas over the top, then nestle in the prawns (and mussels, if using). Return to the oven for 10 to 12 minutes until the prawns are pink and the rice is tender.
• Rest, then assemble and serve: Remove from the oven, cover loosely with foil, and rest for 8 to 10 minutes. Finish with chopped parsley and serve straight from the pan with lemon wedges for squeezing.

Tips

How do I get that crisp bottom (socarrat) without burning it?

After baking, place the pan on the hob over medium heat for 1 to 3 minutes. Listen for a gentle crackle and smell for a toasted, nutty aroma. The moment it starts to smell sharp or smoky, take it off the heat.

Why is my rice still hard even though the liquid is gone?

Your heat was likely too high, so the liquid evaporated before the rice finished cooking. Add a small splash of hot stock or boiling water (50 to 100ml), cover, and cook for a few minutes more, then rest again.

Can I swap the seafood for something simpler?

Yes. For a chicken and chorizo version, skip the prawns and mussels and add an extra 100g chorizo or a handful of roasted vegetables. Keep the peas and lemon, they lift everything.

What pan works best if I do not own a paella pan?

Use the widest ovenproof sauté pan you have, ideally 30cm or larger. A wider pan means a shallower layer of rice, which cooks more evenly and gives you a better chance of a crisp base.

Serving Suggestions

• Green salad with sherry vinegar and olive oil
• Crusty bread and alioli or garlicky mayonnaise
• Roasted peppers or grilled courgettes on the side
• A chilled glass of dry white wine or sparkling water with lemon

Storage

Room temperature

Paella should not sit out for longer than 2 hours (1 hour if your kitchen is warm). Seafood and rice are both best handled promptly.

Refrigerator

Cool quickly, then store in an airtight container for up to 2 days. Reheat until piping hot all the way through. I like using a covered frying pan with a splash of water to steam it back to life.

Freezing

You can freeze paella for up to 1 month, but the texture of seafood can soften. If you know you want to freeze portions, consider freezing the chicken and chorizo paella base and cooking fresh prawns to serve with it later.

Nutrition

• Calories: 560 kcal
• Carbohydrates: 62 g
• Protein: 34 g
• Fat: 18 g
• Saturated Fat: 6 g
• Sodium: 980 mg

Nutrition values are estimates and will vary depending on your exact ingredients, brands, and portion sizes.

FAQs