Mary Berry’s Paella is made with olive oil, chicken thighs, onions, red pepper, garlic, paella rice, chicken stock, saffron strands, prawns, black olives, lemon juice, mussels, white wine, and tomatoes. This traditional paella recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.
This Paella Is From Absolute Favourites by Mary Berry
Mary Berry Paella Ingredients
- 4 tbsp / 60ml olive oil
- 450g / 1lb skinless, boneless chicken thighs (about 4), thickly sliced
- 2 onions, chopped
- 1 red pepper, deseeded and diced
- 3 garlic cloves, crushed
- 500g / 1lb 2oz paella rice
- 1 litre / 1¾ pints hot chicken stock
- A good pinch of saffron strands
- 175g / 6oz small, cooked peeled prawns
- 75g / 3oz pitted black olives in oil, drained and halved
- Juice of 1 small lemon
- 500g / 1lb 2oz fresh live mussels in their shells, cleaned (see tip)
- 100ml / 3½fl oz white wine
- 6 large tomatoes, skinned, deseeded, and sliced (see tip)
- Salt and freshly ground black pepper
- 1 tbsp chopped parsley, to garnish
- Lemon wedges, to serve
How To Make Mary Berry Paella
- Preheat Oven: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F).
- Cook the chicken: Heat 2 tablespoons of olive oil in a large, shallow frying pan or flameproof casserole dish. Season the chicken with salt and pepper, then brown over high heat for 2–3 minutes until golden. Remove from the pan and set aside.
- Cook the vegetables: Add the remaining oil to the pan. Fry the onions, red pepper, and garlic over high heat for 4–5 minutes. Stir in the paella rice and mix well with the vegetables.
- Add stock and chicken: Pour in the hot chicken stock, add the saffron, and return the browned chicken to the pan. Bring to a boil, then transfer to the oven (or continue cooking on the hob) for 15–20 minutes until the liquid is absorbed and the rice is nearly cooked.
- Add prawns and olives: Stir in the prawns, olives, and lemon juice. Cook for an additional 5 minutes, either in the oven or on the hob, to heat the prawns through.
- Cook the mussels: While the paella finishes cooking, place the mussels and wine in a large saucepan. Cover with a lid and bring to a boil over high heat. Cook for about 5 minutes, shaking the pan occasionally, until all mussels have opened. Discard any that do not open.
- Finish the paella: Add the cooked mussels and their strained broth to the paella along with the sliced tomatoes. Check the seasoning and adjust if necessary.
- Serve: Garnish with chopped parsley and serve immediately with lemon wedges on the side.
Recipe Tips
- Use Fresh Saffron: For the best flavor, always use fresh saffron strands. Soak them in a little warm water before adding to the paella to release their full color and taste.
- Check Mussels Carefully: Before cooking, discard any mussels that are cracked or remain open after tapping them. This ensures you’re only using fresh, safe mussels in your dish.
- Cook Rice Evenly: Stir the rice evenly into the stock and make sure it’s spread out in the pan. This helps the rice cook evenly and prevents any parts from being undercooked or overcooked.
- Don’t Overcook the Chicken: Brown the chicken quickly over high heat. Overcooking at this stage can make it dry, and it will continue to cook when added back to the paella.
- Add Seafood Last: To keep the prawns and mussels tender and juicy, add them at the end of cooking. Overcooking them can make them rubbery.
What To Serve With Paella?
This flavorful and hearty Paella pairs well with garlic bread, green salad, grilled vegetables, or roasted potatoes. It can also be served alongside Spanish-style bread, roasted peppers, patatas bravas, or a light seafood salad for a delicious and complete dinner.
How To Store Leftovers Paella?
- Refrigerate: Let the leftover Paella cool to room temperature. Then, put it in an airtight container and refrigerate it. Eat it within 2 days for the best taste.
- Freeze: Cool the Paella completely before putting it in a freezer-safe container. Freeze for up to 1 month. To thaw, move it to the fridge overnight. Reheat it gently on the stove until it’s hot.
How To Reheat Leftovers Paella?
- In The Oven: Preheat the oven to 180°C (350°F). Put the Paella in an oven-safe dish, cover it with foil, and heat for 15 to 20 minutes until warm.
- In The Microwave: Place the Paella in a microwave-safe dish. Cover loosely and heat on medium for 2 to 3 minutes, stirring halfway to heat evenly.
- On The Stove: Add a little water or stock to a frying pan. Heat the Paella for 3 minutes over medium, stirring now and then, until it’s hot throughout.
Mary Berry Paella Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 459 kcal
- Total Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 106mg
- Sodium: 1086mg
- Potassium: 432mg
- Total Carbohydrate: 43g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 34g
More Mary Berry Recipe:
- Mary Berry Garlic Mushroom Penne Gratin
- Mary Berry Lasagne Express
- Mary Berry Spatchcock Poussin
- Mary Berry Crab Linguine
- Mary Berry Chicken and Asparagus Fricassee
- Mary Berry Beef Fillet
Mary Berry Paella
Description
Mary Berry’s Paella is made with olive oil, chicken thighs, onions, red pepper, garlic, paella rice, chicken stock, saffron strands, prawns, black olives, lemon juice, mussels, white wine, and tomatoes. This traditional paella recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F).
- Cook the chicken: Heat 2 tablespoons of olive oil in a large, shallow frying pan or flameproof casserole dish. Season the chicken with salt and pepper, then brown over high heat for 2–3 minutes until golden. Remove from the pan and set aside.
- Cook the vegetables: Add the remaining oil to the pan. Fry the onions, red pepper, and garlic over high heat for 4–5 minutes. Stir in the paella rice and mix well with the vegetables.
- Add stock and chicken: Pour in the hot chicken stock, add the saffron, and return the browned chicken to the pan. Bring to a boil, then transfer to the oven (or continue cooking on the hob) for 15–20 minutes until the liquid is absorbed and the rice is nearly cooked.
- Add prawns and olives: Stir in the prawns, olives, and lemon juice. Cook for an additional 5 minutes, either in the oven or on the hob, to heat the prawns through.
- Cook the mussels: While the paella finishes cooking, place the mussels and wine in a
- large saucepan. Cover with a lid and bring to a boil over high heat. Cook for about 5 minutes, shaking the pan occasionally, until all mussels have opened. Discard any that do not open.
- Finish the paella: Add the cooked mussels and their strained broth to the paella along with the sliced tomatoes. Check the seasoning and adjust if necessary.
- Serve: Garnish with chopped parsley and serve immediately with lemon wedges on the side.
Notes
- Use Fresh Saffron: For the best flavor, always use fresh saffron strands. Soak them in a little warm water before adding to the paella to release their full color and taste.
- Check Mussels Carefully: Before cooking, discard any mussels that are cracked or remain open after tapping them. This ensures you’re only using fresh, safe mussels in your dish.
- Cook Rice Evenly: Stir the rice evenly into the stock and make sure it’s spread out in the pan. This helps the rice cook evenly and prevents any parts from being undercooked or overcooked.
- Don’t Overcook the Chicken: Brown the chicken quickly over high heat. Overcooking at this stage can make it dry, and it will continue to cook when added back to the paella.
- Add Seafood Last: To keep the prawns and mussels tender and juicy, add them at the end of cooking. Overcooking them can make them rubbery.
Mary Berry Paella