Baked paella

Baked paella
  • Serves: 4
  • Prep: 10mins
  • Cook: 40mins

Baked paella recipe


  • 3 boneless chicken breast, sliced
  • salt and freshly ground black pepper
  • 30ml/2tbsp olive oil
  • 30ml/2 tbsp very dry sherry, optional
  • 60ml/4 tbsp fresh chopped parsley
  • 1 onion, chopped
  • 5ml/1 tsp paprika
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 225g/8oz American easy cook rice
  • few strands of saffron, optional
  • 75g/3oz frozen peas
  • 1 small can of shrimps, drained or 75g/3oz prawns, defrosted
  • 4 large British Lion eggs, beaten
  • 8 pimento stuffed green olives, halved
  • 5ml/1 tsp cumin seeds, optional


  1. Season the chicken with salt and freshly ground black pepper.
  2. Heat 15ml/1tbsp oil in a frying pan and quickly cook chicken, turning regularly for 10 minutes.
  3. Remove chicken from heat and pour over the sherry, if using.
  4. Place parsley in a shallow dish, add chicken and turn to coat well.
  5. Heat remaining oil in a large pan, add onion and cook for 3 minutes to soften.
  6. Stir in paprika, if using, with peppers. Measure out 450ml/3/4 pint cold water.
  7. Add rice to the pan, stir then add water and saffron with a generous pinch of salt.
  8. Cover, bring to the boil, then simmer for 20 minutes until rice is tender and liquid is absorbed.
  9. Stir in peas, shrimps or prawns and prepared chicken. Place in a 1-litre/2pt shallow ovenproof dish.
  10. Lightly beat eggs together and pour over rice.
  11. Scatter with cumin seeds, if using.
  12. Bake at 210C/420F/Gas Mark 7 for 10-15 minutes until egg is just set.

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