How to Cook
This recipe has some raw ingredients so please do not microwave.
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the film but leave the paella in its wooden tray*.
- Unfold the foil and tightly wrap over the wooden tray.
- Cook for 35 minutes in the centre of the oven
(add 10 minutes if using a gas oven).
- Leave to stand for 2 minutes then remove the foil and stir the rice and sauce together. Make sure it’s piping hot throughout.
*Our wooden trays are ovenproof but don’t grill or place near element/flame.
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It's not easy to make a really good paella but I think we've cracked it. Let us know if you agree!More about ABI
A little bit
on the side
WATERCRESS SALAD WITH MANCHEGO, TOASTED ALMONDS AND SHERRY VINEGAR
½ garlic clove, chopped
2 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
Coarse sea salt
2 handfuls watercress, stalks removed
1 handful slivered almonds, toasted in a pan
100g manchego cheese, cut into thin slices
1. Put the garlic, vinegar, olive oil and a good pinch of salt into an empty jam jar and shake until emulsified. (Or whisk together in a bowl.)
2. Combine the watercress, half the almonds and half of the cheese shavings in a bowl. Pour over the dressing and toss. Finish with the remaining cheese and almonds. Serve.
If you’re in the mood for white wine, an albariňo or vinho verde partners really well with our paella. But don’t feel limited to whites. Reds can work really well too, especially when lightly chilled. Rioja and medium-bodied tempranillo make excellent choices.