Imagine yourself in Spain for a moment with this Paëlla Valenciana

Imagine yourself in Spain for a moment with this Paëlla Valenciana

Whether you are camping or in your own kitchen, this delicious dish will make you feel like you have booked a trip to Spain.
Text: Fela de Wit | Image:

Paëlla Valenciana

For 4 persons


  • 300 grams paella rice (e.g. Bomba rice)
  • 500 g chicken breast, cut into cubes
  • 300 grams fresh mussels, cleaned
  • 300 g large prawns, peeled and gutted
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 red pepper, cut into strips
  • 1 green pepper, cut into strips
  • 2 ripe tomatoes, peeled and finely chopped
  • 100 g green beans, halved
  • 1/2 teaspoon saffron threads (optional)
  • 1 litre chicken stock
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • Olive oil


Heat a little olive oil in a large paella pan or deep frying pan over medium-high heat. Fry the chicken breast pieces until golden brown on both sides. Remove them from the pan and set aside. Add a little more oil to the pan and fry the onion and garlic until soft and light brown. Add the red and green peppers and fry until slightly softened. Add the tomatoes and simmer until softened and starting to dissolve.

Add the rice to the pan and fry briefly until the grains are coated with oil. Add the saffron threads to the chicken stock, then pour into the pan. Bring to the boil. Add the green beans, paprika, turmeric, salt and pepper and stir well. Add the chicken pieces, mussels and prawns to the pan and arrange them evenly. Simmer the paella on low heat until the rice is cooked and all the liquid has been absorbed, this usually takes about 20-25 minutes.
Once the paella is ready, remove the pan from the heat and let it rest for a few minutes before serving.

Drink this with a nice Rioja or Tempranillo.

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