James Martin Paella

James Martin Paella is a vibrant Spanish-inspired rice dish packed with seafood, chicken, and smoky spices. The rice cooks slowly in a rich saffron and paprika broth, absorbing deep flavours while staying tender with slightly crisp edges. It is a satisfying one-pan meal that feels special yet approachable for home cooks. This recipe is medium in difficulty and takes about 50 minutes from start to finish.

Ingredients

For the Chicken and Base

• 2 tbsp olive oil
• 2 chicken breasts, cut into bite-sized pieces
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, sliced
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes (optional)

For the Rice

• 300g paella rice or arborio rice
• 750ml chicken stock
• 1/2 tsp saffron strands
• 1 tbsp tomato purée
• 1 small tomato, finely chopped

For the Seafood and Finishing

• 150g raw king prawns, peeled
• 150g mussels, cleaned
• 100g squid rings
• 75g frozen peas
• 1 lemon, cut into wedges
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

How to Make James Martin Paella

• Prepare the base: Heat the olive oil in a large paella pan or wide frying pan over medium heat. Add the chicken pieces and cook for 5 to 6 minutes until lightly golden on all sides.
• Cook the vegetables: Add the chopped onion, garlic, and sliced red pepper to the pan. Cook for about 4 minutes until softened and fragrant.
• Add the spices: Stir in the smoked paprika and chilli flakes if using. Cook for 30 seconds so the spices release their aroma.
• Add rice and flavourings: Stir the paella rice into the pan so it becomes coated in the oil and spices. Mix in the chopped tomato and tomato purée.
• Add stock and saffron: Warm the stock and add the saffron strands. Pour the stock into the pan and stir once to combine. Season lightly with salt and pepper.
• Simmer the rice: Reduce the heat and let the rice simmer gently for about 15 minutes without stirring. The rice should absorb most of the liquid.
• Add seafood: Arrange the prawns, mussels, and squid rings on top of the rice. Scatter over the peas.
• Finish cooking: Cover loosely with foil and cook for another 8 to 10 minutes until the seafood is cooked and the rice is tender.
• Rest and serve: Remove from the heat and allow the paella to rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.

Tips for the Best James Martin Paella

How do I get the classic crispy rice base?

Allow the paella to cook undisturbed during the final minutes. This helps form a lightly crisp layer of rice on the bottom called socarrat.

Can I make paella without seafood?

Yes, you can replace the seafood with extra chicken, chorizo, or vegetables for a different variation.

Why should I avoid stirring the rice?

Paella cooks best when the rice is left undisturbed. Stirring releases starch and can make the dish creamy instead of fluffy.

What pan works best for paella?

A wide, shallow pan allows the rice to cook evenly and helps achieve the traditional texture.

Serving Suggestions

• Serve with a crisp green salad
• Add warm crusty bread on the side
• Pair with grilled vegetables
• Serve with extra lemon wedges for freshness

Storage

Room Temperature

Paella should not be left out for more than 2 hours after cooking.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of stock or water.

Freezing

Paella can be frozen for up to 2 months. Cool completely before freezing and thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 48g
• Protein: 32g
• Fat: 12g
• Saturated Fat: 2.5g
• Sodium: 640mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Paella

Recipe by Milli RoseCourse: Main CourseCuisine: SpanishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A vibrant Spanish-style paella with chicken, seafood, saffron rice, and smoky paprika. A colourful one-pan meal packed with bold Mediterranean flavours.

Ingredients

• 2 tbsp olive oil

• 2 chicken breasts, diced

• 1 onion, chopped

• 2 garlic cloves, crushed

• 1 red pepper, sliced

• 1 tsp smoked paprika

• 1/2 tsp chilli flakes

• 300g paella rice

• 750ml chicken stock

• 1/2 tsp saffron strands

• 1 tbsp tomato puree

• 1 tomato, chopped

• 150g king prawns

• 150g mussels

• 100g squid rings

• 75g frozen peas

• 1 lemon, cut into wedges

• 2 tbsp fresh parsley, chopped

Directions

• Heat olive oil in a wide pan and cook diced chicken until lightly golden.
• Add onion, garlic and red pepper and cook until softened.
• Stir in smoked paprika and chilli flakes.
• Add paella rice, tomato and tomato puree and mix well.
• Pour in stock with saffron and simmer gently without stirring.
• Arrange prawns, mussels and squid on top with peas.
• Cover loosely and cook until seafood is cooked and rice tender.
• Rest for 5 minutes then garnish with parsley and lemon wedges.

Notes

• Use a wide shallow pan for authentic paella texture.
• Avoid stirring the rice once the stock is added.
• Allow the paella to rest briefly before serving for the best flavour.