Spanish Paella


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Spanish Paella

From the streets of Valencia straight to your home!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Servings: 4 people
Calories: 232kcal
Cost: 200


For the Stock:

  • 4 cups Water
  • 2 tbsp Spanish Paella Seasoning

For the Paella

  • ¼ cup Olive Oil
  • 1 cup Portobello Mushrooms (roughly chopped)
  • 2 Onions (finely chopped)
  • 1 Red Bell Pepper (finely chopped)
  • ½ cup Green Onions (finely sliced)
  • ½ Tomatoes (chopped)
  • 1 cup Arborio Rice


Making the Paella Stock

  • In a pot, add the water and bring to a boil.
  • Now, add the Spanish Paella Seasoning and simmer for 3 to 5 minutes.

Making the Paella

  • In a large pan, add the olive oil and heat.
  • Add the portobello mushrooms and cook until they are perfectly caramelised.
  • Now, add the onions and cook until they are translucent.
  • Follow by adding the diced bell pepper and sliced green onions.
  • Cook further for 2 to 3 minutes, and add the tomato.
  • Cook this mixture until the tomatoes are fully cooked.
  • Now, add the arborio rice and toast lightly.
  • Add the paella broth slowly and in batches.
  • Using a spatula, make small holes throughout the surface of the rice and let the water seep in.
  • Continue cooking the rice until soft by adding the broth 1 cup at a time.
  • Once the rice is cooked, place the pan over high heat and move it around all sides to create the perfect Soccarat!
  • Garnish with your faves!


Serving: 200g | Calories: 232kcal | Carbohydrates: 49g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 152mg | Potassium: 334mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1218IU | Vitamin C: 47mg | Calcium: 39mg | Iron: 3mg
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