Paella my way

Paella my way

With many dishes there are strict rules as to what is considered authentic, and this is not an authentic paella.

Instead, it’s my interpretation of a paella which includes lots of elements that I enjoy and I hope you enjoy it too!

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

2 chicken thighs, bone in and skin on
50 g chorizo, thinly sliced
150 g mixed seafood
200 g chopped tomatoes
150 g paella rice
75 g onions, chopped
1 tsp smoked paprika
pinch saffron
1 inch sprig of fresh rosemary
1 chicken stock cube
500 ml boiling water
100 g frozen peas
12 g olive oil
15 g dried mushrooms
0.5 lemon, juice only


  • Pre-heat your oven to 220°C fan/425°F and line a baking sheet with non stick foil.
  • When the oven is hot, place the chicken thighs onto the lined baking sheet, sprinkle with a little salt and bake while the paella cooks.
  • Make the stock by dissolving the stock cube into the boiling water along with the saffron and add the dried mushrooms to rehydrate.
  • Put a medium frying pan on a medium heat, add the oil and add the chopped onion.
  • Move the onion around the pan for a minute then add the chorizo.
  • When the chorizo starts to release its oils, add the paella rice.
  • Coat the rice in the oils before adding the smoked paprika and stir again before adding the chicken stock and mushroom.
  • Add the tomatoes and give everything a good stir before leaving the paella to cook for approximately 15 minutes at a simmer.
  • When 15 minutes has elapsed, remove the sprig of rosemary.
  • Add the frozen peas to the pan along with the mixed seafood and cook for a final 5 minutes but feel free to add a little more water if the pan is too dry.
  • At the end of the cooking time, all of the stock will have evaporated and the paella rice will be cooked with a little bite.
  • Remove the paella from the heat and add a little squeeze of lemon to life the flavours.
  • Pop the paella onto your plate and top with the chicken thigh that’s been baking.  The chicken should be cooked through with crispy golden skin.

Recipe Notes

  • I like to use low salt stock cubes.
  • The mixed seafood that I used was squid rings, mussels and prawns from the frozen section.
  • Feel free to use chicken breast instead of thighs.

Nella Foulds
Nella Foulds

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