chicken paella

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I love Christmas as much as the next person but it can all get a little too much can’t it? Besides, it’s been the hottest winter on record so all I’m thinking about is summer! I study Spanish (as well as French) at university, and am hoping to teach English in Valencia next academic year. Doing a little research on Valencia I discovered that this is where paella originates, so it seems only fair that I give this classic dish a go. 

Ingredients to serve four:

  • 1 onion (£0.15, Tesco)
  • dried thyme (£0.70, Tesco)
  • dried paprika (£0.85, Tesco)
  • dried parsley (£0.80, Tesco)
  • garlic (£0.30, Tesco)
  • arborio paella rice (£1.29, Tesco)
  • tin chopped tomatoes (£0.39, Tesco)
  • lemon (£0.30, Tesco)
  • chicken stock cubes (£0.65, Tesco)
  • boneless chicken breast portions (£5.50, Tesco – only use 2 of these and freeze the rest)
  • green beans (£1, Tesco)


  1. Heat up a large frying pan or saucepan with a little olive oil. Cut two chicken breasts into small pieces and fry for a few minutes on each side until lightly browned, then remove them from the pan.
  2. Chop up one onion and a clove of garlic and add to the pan. Fry for a few minutes until softened.
  3. Add 300g of the rice, along with a tablespoon each of thyme, paprika and parsley. Fry for a couple of minutes.
  4. Add the chopped tomatoes and two chicken stock cubes dissolved in 900ml boiling water. Stir and allow to reduce for roughly 15 minutes.
  5. When the rice is tender and there is some liquid left add the chicken and the green beans, chopped into small pieces. Cook for another 5 minutes, and until the liquid has all been absorbed.
  6. Serve with a lemon wedge and enjoy!

Total cooking time: roughly 30 minutes

Preparation time: roughly 10 minutes
Price per portion: around £1.50 per portion
This recipe has been adapted from BBC’s Good Food’s Easy Paella recipe, and although I’d never made paella before I can say it really is easy! I made changes based on what I like, so feel free to adapt it to suit your own taste. Make sure you use a large saucepan or frying pan as the rice expands as it soaks up the liquid, so you don’t want to get caught short.
Although this paella was tasty, I probably still have a bit of a way to go before I can rival true Valencian paella…! 🙂

5 thoughts on “chicken paella

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