James Martin Paella​

James Martin Paella is a vibrant, communal feast that brings the sunny flavors of Spain straight to your kitchen table. James’s take on this iconic dish focuses heavily on technique, specifically how to achieve the legendary “socarrat”—that delicious, caramelized crust of rice at the bottom of the pan. By combining robust land ingredients like chorizo and chicken with fresh seafood, and tying them together with a saffron-infused stock, this recipe delivers a depth of flavor that feels authentic and celebratory. It’s a one-pan wonder designed to be shared straight from the stove.

Try More Recipes:

• James Martin Blackened Cod​
• James Martin Cod And Chorizo​
• James Martin Lobster Thermidor​

Why You Will Love This Paella​ Recipe:

• The “Socarrat” Crust: Following James’s “no-stir” rule creates the coveted crispy bottom layer that is the hallmark of a great paella.
• Surf and Turf: It offers the best of both worlds, combining savory, smoky chorizo and chicken with sweet, fresh prawns and mussels.
• One-Pan Cleanup: Everything cooks in a single wide pan, allowing the flavors to meld beautifully and minimizing the washing up.
• Visual Showstopper: With its bright yellow saffron rice and colorful toppings, it makes a stunning centerpiece for gatherings.

James Martin Paella Ingredients

• 400g Bomba Rice
• 4 tbsp Olive Oil
• 2 Chicken Thighs/Breasts
• 150g Cooking Chorizo
• 1 Large Onion
• 2 Garlic Cloves
• 1 Red Bell Pepper
• 1 tsp Smoked Paprika (Pimentón)
• Pinch of Saffron Threads
• 1 Liter Hot Chicken or Fish Stoc
• 200g Fresh Tomatoes
• 12 Large Raw King Prawns
• 300g Mussels
• 100g Frozen Peas
• 1 Lemon
• Handful Fresh Parsley

How To Make James Martin Paella

1. Brown the Meats: Heat the olive oil in a large paella pan (or wide frying pan) over medium-high heat. Add the chicken and fry until golden brown. Add the chorizo slices and fry for another 2 minutes until they release their vibrant red oil. Push the meats to the edges of the pan.
2. Make the Sofrito: Add the onion, garlic, and red pepper to the center of the pan. Cook for 5–6 minutes until softened. Stir in the grated tomatoes and smoked paprika, cooking for a further 2 minutes until the mixture thickens.
3. Toast the Rice: Pour the rice into the pan. Stir everything together for 2 minutes so the grains are coated in the flavorful oils and become slightly translucent.
4. Add Liquid: Pour in the hot stock and the saffron water. Stir once to distribute the ingredients evenly. From this point on, do not stir the rice.
5. The Simmer: Lower the heat to medium-low and simmer gently for 15 minutes. You want the liquid to bubble softly.
6. Add Seafood: Arrange the prawns and mussels (hinge-side down) on top of the rice. Sprinkle over the peas. Cover the pan with foil (or a large lid) and cook for another 5–8 minutes until the prawns are pink and the mussels have opened.
7. The Socarrat Finish: Remove the foil. Turn the heat up to high for just 1–2 minutes. Listen for a “crackling” sound—this indicates the bottom layer of rice is toasting.
8. Rest: Remove from the heat, cover with a clean tea towel, and let it rest for 5 minutes before serving with lemon wedges.

Recipe Tips

• Resist the Stir: Unlike risotto, paella should not be creamy. Stirring releases starch and makes it gloopy. Leave it alone to get distinct, fluffy grains.
• Hot Stock is Crucial: Adding cold stock drops the temperature and stops the cooking process, leading to unevenly cooked rice. Keep your stock pot simmering next to the paella pan.
• The Pan: Use the widest pan you have. Paella rice needs to cook in a thin layer; if it’s piled too deep, the bottom burns before the top is cooked.
• Mussel Safety: Discard any mussels that do not open after cooking.

What To Serve With James Martin Paella?

This Paella is a complete meal, but it pairs wonderfully with a simple tomato and red onion salad dressed with sherry vinegar to cut through the richness. A basket of warm, crusty bread is essential for mopping up juices, and a bowl of homemade Alioli (garlic mayonnaise) is traditional and delicious for dipping the seafood.

How To Store Leftovers Paella?

• Fridge: Cool quickly (spread it out on a tray if needed) and refrigerate in an airtight container for up to 2 days.
• Seafood Caution: Seafood spoils faster than meat. If you plan to keep leftovers, it is often safer to eat the prawns and mussels first and store the rice/meat.
• Freezer: Not recommended. The rice texture becomes mushy and the seafood becomes rubbery when thawed.

How To Reheat Leftovers Paella?

• Stovetop (Best): Place the rice in a frying pan with a splash of water. Cover and steam over medium heat until piping hot.
• Microwave: Heat in 1-minute intervals. Be careful, as the prawns will toughen up significantly.

FAQs

Try more Recipes:

• James Martin Plaice Goujons
• James Martin Fisherman’s Pie​
• James Martin Beer Batter

Paella Nutrition Facts

• Calories: ~520 kcal
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 145mg
• Sodium: 890mg
• Total Carbohydrate: 58g
• Protein: 32g

James Martin Paella​

Recipe by Ella ThompsonCourse: Main, Lunch, DinnerCuisine: Spanish, BritishDifficulty: Easy

Servings

4-6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

520

kcal

James Martin Paella is a show-stopping one-pan dish featuring Bomba rice, smoky chorizo, tender chicken, and fresh seafood. Infused with saffron and finished with a crispy “socarrat” base, it brings the authentic taste of Spain to your home kitchen.

Ingredients

• 400g Bomba Rice

• 4 tbsp Olive Oil

• 2 Chicken Thighs/Breasts

• 150g Cooking Chorizo

• 1 Large Onion

• 2 Garlic Cloves

• 1 Red Bell Pepper

• 1 tsp Smoked Paprika (Pimentón)

• Pinch of Saffron Threads

• 1 Liter Hot Chicken or Fish Stoc

• 200g Fresh Tomatoes

• 12 Large Raw King Prawns

• 300g Mussels

• 100g Frozen Peas

• 1 Lemon

• Handful Fresh Parsley

Directions

• Brown the Meats: Heat the olive oil in a large paella pan (or wide frying pan) over medium-high heat. Add the chicken and fry until golden brown. Add the chorizo slices and fry for another 2 minutes until they release their vibrant red oil. Push the meats to the edges of the pan.
• Make the Sofrito: Add the onion, garlic, and red pepper to the center of the pan. Cook for 5–6 minutes until softened. Stir in the grated tomatoes and smoked paprika, cooking for a further 2 minutes until the mixture thickens.
• Toast the Rice: Pour the rice into the pan. Stir everything together for 2 minutes so the grains are coated in the flavorful oils and become slightly translucent.
• Add Liquid: Pour in the hot stock and the saffron water. Stir once to distribute the ingredients evenly. From this point on, do not stir the rice.
• The Simmer: Lower the heat to medium-low and simmer gently for 15 minutes. You want the liquid to bubble softly.
• Add Seafood: Arrange the prawns and mussels (hinge-side down) on top of the rice. Sprinkle over the peas. Cover the pan with foil (or a large lid) and cook for another 5–8 minutes until the prawns are pink and the mussels have opened.
• The Socarrat Finish: Remove the foil. Turn the heat up to high for just 1–2 minutes. Listen for a “crackling” sound—this indicates the bottom layer of rice is toasting.
• Rest: Remove from the heat, cover with a clean tea towel, and let it rest for 5 minutes before serving with lemon wedges.

Notes

• Resist the Stir: Unlike risotto, paella should not be creamy. Stirring releases starch and makes it gloopy. Leave it alone to get distinct, fluffy grains.
  Hot Stock is Crucial: Adding cold stock drops the temperature and stops the cooking process, leading to unevenly cooked rice. Keep your stock pot simmering next to the paella pan.
  The Pan: Use the widest pan you have. Paella rice needs to cook in a thin layer; if it’s piled too deep, the bottom burns before the top is cooked.
  Mussel Safety: Discard any mussels that do not open after cooking.