How to make Paella -

A perfectly ethnic Spanish rice.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Boneless Chicken (हड्डी रहित चिकन)

Cuisine : Spanish

Course : Rice


Paella Recipe Card


Spanish cuisine is the result of a great variety of cooking cultures that have been living together in Spain.  The different climates and ways of life of each region to have played their role.  Some of the main ingredients that make up Spanish food are vegetables, meat and fish. 
Over the centuries Spain has been invaded by Romans, French, Moors, Phoenicians who introduced new cooking styles and ingredients in the Spanish cuisine, but the Spanish food is also influenced by other cultures. Spaniards were the main colonizers of America, Columbus was Spanish!  
The discovery of the New World brought new essential ingredients to the Mediterranean gastronomy like tomato, potato, chocolate that are now commonly used in a lot of Spanish dishes.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paella Recipe

  • Prawns 1/2 kilogram

  • Boneless Chicken 400 grams

  • Rice 500 grams

  • Garlic 3 cloves

  • Green capsicums 2 medium

  • Red pepper 1 medium

  • Onion 1 large

  • Tomatoes 2 medium

  • Green peas shelled 1/4 cup

  • Lemons 2

  • Olive oil 5 tablespoons

  • Bay leaf 1

  • Stock 1/4 litre

  • Saffron (kesar) 5-6 strands

  • Black peppercorns 10

  • Paprika powder 1/2 teaspoon

  • Salt to taste


Step 1

Clean, wash and and keep aside. Wash chicken and slice it pieces. Wice and soa fiftnutes. Drain and keep e. . Wash, deseed and cut capsicum anpepper separatethin strips. and mince onion. Wash and blanatoes in minutes. Drain, peel and chop. Washs in one cup of water for three minutes. Drain and refresh in cold water. Wash and cut lemonto four pieces each. In a pan heat half of the oil, sauté garlic and bayleaf.

Step 2

Drain and keep aside. In the same oil, sauté chicken pieces until brown. Drain and keep aside. In the same oil, add the capsicum strips, chopped onions and sauté. After two to three minutes, add the tomatoes and stir-fry on high heat. Add the remaining oil, so that it doesn’t stick. Add drained rice and sauté, stirring lightly. Add stock and continue cooking on high heat. In a blender, blend the fried garlic and bayleaf with saffron, peppercorns, paprika, salt and a little water to a paste.

Step 3

Stir the paste into the paella and mix well. Lower the heat and let the paella continue cooking till the rice is fully done. Decorate the top with cooked prawns, strips of red pepper, chicken and cooked peas. Remove from heat. Garnish with lemon quarters and serve hot. It tastes better with a few drops of lemon juice sprinkled on it if desired.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.