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Spanish Paella Provence Finished

Paella Recipe

Although paella is considered a Spanish dish it is very common to find it at markets in Provence. The vendor cooks up their version of this hearty rice dish in a paellera. The exact cooking time will depend on your ingredients and how long the rice takes to cook.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Dish
Cuisine French, Provencal, Spainish
Servings 8 people


  • 8 chicken thighs and 8 drumsticks skin-on, bone-in
  • olive oil
  • 200 g (7 oz) Quality Chorizo sliced into ½ cm rounds
  • 1-2 Onions cut in wedges
  • 2 large pinches of Saffron
  • 2 1/2 L (10.5 cups) Chicken stock
  • 4 Squid or 2 Medium Cuttlefish chopped into bite-size pieces
  • 1 each Red, Yellow, and Green Bell Peppers cut into strips or pieces
  • 2 handfuls of Fresh or Frozen Peas
  • 1 heaped tsp Paprika smoked or dulce
  • 700 g (3 cups) Round-grained Paella Rice
  • 16 large Raw Shell-on king prawns from sustainable sources
  • 700 g (3 cups) Mussels cleaned
  • 1/2 bunch Fresh Flat-leaf Parsley
  • 2 Lemons


  • Start by frying the chicken pieces in a little olive oil in a frying pan over a medium-hot flame, until nicely browned.
  • Remove the chicken from the frying pan and arrange on the cold paellera pan.
  • In the same frying pan fry the chorizo slices with the onion wedges for a few minutes, then remove from the pan and add to the chicken in the still cold paellera.
    Spanish Paella Provence The pre-cooked chicken with fried peppers and onion
  • Meanwhile heat the chicken stock, pouring a few tablespoons of it into a small bowl to infuse with the saffron.
  • Finally, briefly fry the squid (or cuttlefish) and the peppers in the frying pan, then add to the chicken, chorizo and onion mixture and spread it all out artfully over the surface of the paellera.
    Spanish Paella Recipe
  • Scatter with peas, sprinkle with the paprika and the saffron-infused stock, and finally the rice.
  • Now put the paellera over high heat and warm through the ingredients for a few minutes.
  • Pour over the hot stock, stir briefly to mix and turn the heat to medium to high, checking continuously that it doesn’t burn, but don’t stir again. After about 10 minutes turn down the heat to medium and artfully place the prawns and mussels on top of the ingredients. Cover the paellera with aluminum foil and continue to cook till the rice is soft but still has some bite.
    Spanish Paella Provence ingredients sprinkled with spices and covered with stock
  • Sprinkle with chopped parsley and serve with wedges of lemon.


This is a traditional paellera:
Keyword Chicken, Mussels, Rice, Saffron, Sausage
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