Spanish Paella

The Spanish diet, like that of its Mediterranean neighbours, is bursting with flavour and goodness. Paella, a Spanish staple, is no exception.

Known as La Furia Roja (The Red Fury), the Spanish national football team is among the world’s most famous in terms of performance. Despite having appeared in 15 FIFA World Cup Championships—the first of which was in 1934—the team have only won once, in 2010.

Spanish food deeply reflects the country’s Mediterranean roots. Cold soups like gazpacho, ham, cheese and rice-based favourites like paella are all staples.


Serves 8


6 tbsp olive oil

1 tbsp paprika

900g chicken breast, cut into 5cm pieces

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Salt and pepper, to taste

3 garlic cloves, crushed

1 tbsp red chilli flakes

400g rice

1 pinch saffron threads

1 bay leaf

1l chicken stock

2 lemons, zested

1 onion, chopped

1 red pepper, chopped

450g chorizo, diced

450g prawns


1. In a bowl, mix 2 tbsp olive oil, paprika and chicken. Season, cover and refrigerate.

2. Heat 2 tbsp olive oil in a large frying pan over a medium heat. Stir in garlic, chilli flakes and rice. Cook, always stirring, for 3 minutes. Mix in saffron threads, bay leaf, chicken stock and lemon zest. Bring to the boil, cover and simmer for 20 minutes on a medium-low heat.

3. Heat 2 tbsp oil in a separate pan, stir in marinated chicken, add onion and cook for 5 minutes. Stir in red pepper and chorizo and cook for another 5 minutes. Mix in prawns and cook.

4. To serve, spread rice mixture onto a platter, top with meat and seafood mixture.

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