Easy Peasy Paella

Whip up this Mediterranean delight in lightning fashion with my Easy Peasy Paella. This recipe makes 2 portions so go ahead and make your work colleagues jealous with lunchbox leftovers the next day.


  • Onion – 1 red or white, diced
  • Rice – 120g, paella rice if you like but risotto/white and brown rice all work
  • Peas – lots (pretty much up to you)
  • Red Pepper – 1 pepper, seeds removed, diced
  • Spinach – or any other veg you have handy and fancy adding
  • Chopped tomatoes – 1 400g tin
  • King Prawns – 150g, cooked, feel free to replace with chicken and/or chorizo
  • A stock cube – chicken or vegetable
  • Lemon/lime – optional but delicious
  • Paprika – 1 heaped tablespoon
  • Turmeric – 1 heaped tablespoon
  • Oregano – 1 heaped tablespoon
  • Salt and pepper
  • Dry white wine – 100-150ml, optional (if you are feeling fancy)


Start by heating a little oil in a large pan/wok. Fry the onions on a medium heat until they are golden brown, before adding the peppers. Once the peppers are cooked (approx 5 minutes, but depends how crunchy you like them), add the rice to the pan and stir so it is fully mixed in. If you are using the wine, now is the time. Allow it to bubble away for 10 minutes, before adding the chopped tomatoes (if you aren’t using wine, you can skip straight the tomatoes).

Next, add your stock cube to the mixture by crumbling it into the pan. Add all the spices and some seasoning. Crush the tomatoes in the pan with a wooden spoon or spatula, to release all the juices and stir thoroughly. Turn the heat down so the liquid is simmering and cover. Time for the rice to cook and you to have a sneaky swig of the wine if you are that way inclined! You will likely need to add some extra water after a few minutes so keep an eye on the dish. Check the instruction on the type of rice you use because this part of the cooking time varies.

Once you are satisfied that your rice is nearly cooked, have a quick taste and add more seasoning if you desire. Then throw in your peas, spinach and cooked prawns. If you use raw prawns, give them a couple of minutes extra. Stir until the spinach has wilted and the prawns are heated through. In this time your rice should be fully cooked.

Serve hot with lemon wedges on the side to be squeezed all over the dish.

Well done you! Now sit down and enjoy 🙂