Mary Berry Paella

The first time I tried to make Mary Berry’s paella, I had no clue just how fast paella rice drinks up stock. One moment I was lovingly stirring saffron into golden broth—and the next, I was scraping crispy bits off the bottom of my pan like a rookie.

And then there were the mussels. I’d never cooked live mussels before (honestly, they slightly freaked me out), so I stood at the hob nervously tapping shells like a seafood detective. But once I got the hang of it—and added a splash more wine than Mary calls for—the result was bold, briny, and properly celebratory.

So if you’ve ever looked at a paella recipe and thought, “That looks like too much faff”, let me show you how I made it easier—and what nearly ruined it.

Why This One Works So Well

Mary’s paella doesn’t mess about. No faffy techniques, no fancy fish stock, just a generous splash of white wine, a proper pile of paella rice, and a big pan that goes straight from hob to oven.

A few reasons this just works:

• She finishes it in the oven—which means no babysitting the pan while your rice cooks unevenly.
• The chicken gets browned first, so it stays juicy (no boiled bland bits here).
• The seafood goes in last, so it’s not rubbery. I tried adding prawns too early once—big mistake.

And crucially, The olives. I nearly skipped them, but they give the dish a punch of saltiness that ties the whole thing together.

INGREDIENTS + WHY THEY MATTER

• Chicken thighs – Juicier than breast and hard to overcook. I once used breast and it turned stringy—never again.
• Paella rice – Short-grain and super absorbent. Don’t sub with basmati; it just won’t behave the same.
• Saffron strands – Adds warmth and that golden colour. I soak mine in a splash of warm wine first.
• Prawns (cooked) – Go in at the end to keep them plump. Overcooked = chewy.
• Mussels (live) – Look scary, but they’re easy. Just chuck them in a hot pan with wine and steam for 5 minutes.
• Black olives in oil – Adds richness and a salty punch. Dry olives didn’t cut it when I tested those.
• Lemon juice – Lifts the whole dish at the end. Don’t skip it.
• White wine – Adds depth. I used a leftover Chardonnay—worked like a dream.
• Fresh tomatoes – Sweet and juicy. Tinned ones made it too wet when I tried.

Making It Yours (Without Ruining It)

Here’s what I’ve tested and tweaked:

• No mussels? Sub with extra prawns or chunks of firm white fish like monkfish or cod. Just don’t overcook.
• Gluten-free? You’re golden—this one’s naturally GF if your stock is safe.
• Don’t eat shellfish? Use just chicken and swap in sliced chorizo for a smoky hit.
• Vegetarian version? I made one with veggie stock, artichokes, smoked paprika, and chickpeas—it was surprisingly good, though definitely a different vibe.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Rice stuck to pan	Too little liquid, no oven time	Let it simmer covered in the oven—much safer
Mussels didn’t open	Old or damaged	Tap them beforehand and bin any that stay shut
Prawns turned rubbery	Added too early	Stir in after rice is mostly cooked
Chicken went dry	Overcooked in first browning	Just sear briefly—it finishes cooking in the rice

How to Make Mary Berry’s Paella

1. Preheat oven to 180°C (160°C fan) / Gas 4.
2. Brown the chicken – Heat 2 tbsp oil in a big, shallow ovenproof pan. Season chicken, sear for 2–3 mins until golden. Remove and set aside.
3. Sauté veg – Add remaining oil, fry onions, red pepper, and garlic for 4–5 mins until soft and fragrant.
4. Add rice and stock – Stir in rice to coat, pour in hot chicken stock, add saffron (soaked, if you can). Return chicken, bring to boil.
5. Bake – Pop pan in oven for 15–20 mins. Rice should be nearly tender, liquid mostly absorbed.
6. Add seafood – Stir in prawns, olives, lemon juice. Bake 5 more mins or finish gently on the hob.
7. Cook mussels – In separate pan, steam mussels in wine for 5 mins with lid on. Discard any that don’t open.
8. Finish paella – Add mussels (plus strained broth) and tomatoes to rice. Taste, season.
9. Serve – Sprinkle parsley, serve hot with lemon wedges.

Tips From My Kitchen

• I soak the saffron in the wine before adding—more flavour that way.
• My oven runs hot, so I check rice at 15 mins or it starts catching.
• I use my old cast-iron shallow casserole pan—gets even heat and goes from hob to oven.
• If your tomatoes aren’t great, roast them first for more depth.

Storage + Serving

• Fridge: Keeps 2 days max. Reheat gently with a splash of stock or water.
• Freezer: Yes, but not the mussels. Freeze everything else up to 1 month.
• Reheat: Oven (covered, 180°C), hob (with liquid), or microwave (gently, stir halfway).
• Serve with: Lemon wedges, crisp green salad, or garlic bread. I love it with chilled Albariño.

FAQs – Paella Edition

Q: Can I use risotto rice instead of paella rice?
A: It’ll work in a pinch, but you’ll need to adjust the liquid—risotto rice is starchier and may go gluey.

Q: Do I need a special paella pan?
A: Nope. I use a shallow cast-iron casserole that fits in the oven. Any wide pan that holds heat evenly will do.

Q: Can I prep this ahead?
A: Yes—brown the chicken and cook the veg ahead. Assemble and finish baking just before serving.

Q: Why is my rice undercooked on top?
A: It’s likely not fully submerged in the stock. Stir gently before baking to level it out.

Q: Can I skip the wine?
A: Sure—just use more stock. But wine adds lovely depth, so use it if you can.

Try More Recipe:

• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Lasagne Express
• Mary Berry Crab Linguine
• Mary Berry Chicken and Asparagus Fricassee
• Mary Berry Beef Fillet