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Photo of Paella by WW


Total Time
1 hr
15 min
45 min
This paella is made to be enjoyed by all any time of the year. This version definitely doesn’t hold back on the Spanish flavours!


Chicken stock

3½ cup(s)

Dried saffron

½ tsp

Olive oil

2 tsp

Skinless chicken breast

360 g, (buy 400g), fat trimmed, cut into 2cm pieces

Brown onion

1 large, diced

Red capsicum

1 large, diced


2 clove(s), finely chopped

Brown rice, dry

1½ cup(s), (300g)

Smoked paprika

3 tsp

Canned diced tomatoes

400 g

Frozen green peas

1 cup(s), (120g)

Fresh flat-leaf parsley

2 tbs, to serve


1 medium, cut into wedges, to serve


  1. Place the stock and saffron in a large saucepan over high heat and bring to the boil. Remove from the heat. Cover to keep warm.
  2. Heat half the oil in a large deep non-stick frying pan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 minutes or until just browned. Transfer to a plate.
  3. Heat remaining oil in the same pan over medium heat. Cook the onion, capsicum and garlic, stirring, for 3 minutes or until soft. Add the rice and paprika and cook, stirring, for 1 minute.
  4. Add diced tomato and 1½ cups of stock. Season with salt and pepper. Stir to combine. Simmer for 12 minutes. Add 1¼ cups of the remaining stock and simmer for a further 12 minutes. Stir in chicken and half the remaining stock. Reserve remaining stock in case Paella needs a little more liquid towards the end of cooking. Simmer for a final 12 minutes, adding peas halfway through, or until rice is tender. Cover and set aside for 5 minutes. Sprinkle with parsley and serve with lemon cheeks.


TIP: For a budget-friendly alternative, replace saffron with a large pinch of turmeric. Add it with the paprika.