Traditional paella


  • 1 small onion, chopped
  • 300g (10.6 oz) paella rice
  • 2 tsp paprika
  • 400g (14 oz) tin chopped tomatoes
  • 2 chicken stock cubes
  • salt and black pepper
  • 1 sweet pointed pepper, deseeded and chopped finely
  • 1 x 120g (4 oz) tin calamari in tomato sauce
  • 1 x 120g (4 oz) tin squid in olive oil
  • 100g (3.5 oz) chorizo sausage, sliced
  • 150g (5.3 oz) pack king prawns
  • 450g (16 oz) pack mussels 
  • 50g (1.8 oz) black olives
  • 100g (3.5 oz) frozen peas
  • Juice of 1 lemon
  • 5g fresh parsley, chopped
  • 30ml (1 fl oz) olive oil
  • 800ml (27 fl oz) boiling water


  1. Dissolve the stock cubes in the boiling water
  2. Heat the oil in a large frying pan or paella pan
  3. Add the onion, stir well and cook for a couple of minutes
  4. Add the rice and the paprika and stir well
  5. Then add the chopped tomatoes and the chicken stock
  6. Season with some salt and black pepper
  7. Cook uncovered for about 15-20 minutes – stirring as you cook, then add the pepper
  8. Add the calamari and the squid to the rice, including the oil and tomato sauce
  9. Add the sliced chorizo, the prawns, mussels (including the white wine sauce), the black olives and the peas
  10. Mix well and make sure all the seafood is hot
  11. Squeeze over the lemon juice
  12. Sprinkle over the parsley and serve


Preparation time: 10 mins

Serves: 4

Nutrition: n/a



Serve with a side of garlic bread, salad or patatas bravas! 

  • Recipe courtesy of Aldi

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