Delia Smith Paella

If you want a proper showstopper that doesn’t feel like a load of faff, Delia Smith’s Paella is exactly where you want to be.
It’s hearty without being heavy. Smoky chorizo, golden chicken, sweet little bursts of shrimp — all cooked into saffron-stained rice that somehow smells like you’re on holiday.

The best thing? You don’t need anything fancy. Just a big frying pan, a bit of nerve when it comes to heat, and a promise to not stir too much once you start.

It’s the kind of dish where you plonk the pan straight onto the table and watch everyone dive in. No stress. Just proper food.

Why You’ll Love This Paella

• Big, smoky flavours without a lot of messing about
• One big pan — easy in, easy out
• Leftovers (if you’re lucky) taste even better the next day
• Real Spanish paella vibes without needing a paella pan
• That toasted bottom bit (socarrat) is outrageously good

Ingredients

• ½ cup olive oil
• 1 lb Spanish chorizo, chopped chunky
• 1 lb boneless chicken thighs, chopped
• Kosher salt
• 2 plum tomatoes, grated (ditch the skins and core)
• 3 cloves garlic, crushed
• 1 tbsp smoked paprika
• 2 tsp saffron threads
• 6 cups chicken broth
• 2 cups (400g) bomba rice
• 1 lb shrimp, peeled and deveined
• Lemon wedges, for serving

How to Make It

Get the biggest frying pan you own. Medium-high heat.
Oil in. When it shimmers, throw in the chorizo. Quick brown — about a minute — and out it comes onto a plate.

Same pan, same oil.
Chicken goes in, seasoned well. Get some colour on it — golden, not grey. About 5 minutes. Push the chicken to one side.

Now scrape in your tomatoes and garlic. Let it bubble down and caramelise a bit. Should smell sweet and smoky.
Dust over the paprika and saffron, stir it around for a minute.

Tip in the broth. Scrape up the good bits stuck on the pan.
Throw the chorizo back in with any juices. Stir it all together.

In goes the rice. Stir it once, spread it out. That’s it. No more stirring now. Trust the rice.

High heat for 5 minutes. Medium for another 5.
Then low, lid off, gentle simmer for 15 minutes.

Lay the shrimp on top. Season lightly.
Keep simmering another 10 minutes — the shrimp should turn pink and the rice should be tender but not mushy.

Now, listen — literally.
You’ll hear a faint crackling sound at the bottom. That’s your socarrat forming. Brave it. Don’t stir. Let it toast deep golden-brown.

Turn off the heat. Leave it alone for 5 minutes to settle.

Squeeze lemon wedges all over. Serve it up straight from the pan.

Common Mistakes and How to Dodge Them

Burnt chorizo?
Just a quick kiss of heat — no slow frying.

Mushy rice?
Only stir once at the start — then hands off.

Rubbery shrimp?
Don’t throw them in early. Last 10 minutes only.

Dry rice?
A little broth splashed around the edges if it’s looking thirsty.

Storage and Reheating

Fridge:
Cool it fast. Covered. Good for about 3 days.

Freezer:
Freeze tight for up to 3 months. Defrost in the fridge.

How to Reheat It

Oven:
Cover with foil, 350°F, about 15–20 minutes.

Microwave:
Medium heat, a couple of minutes, stir halfway.

Stovetop:
Medium heat, splash a bit of broth if needed. Stir now and then.

Air fryer:
Spread it thin, 350°F for about 5 minutes to re-crisp.

FAQs

How do I stop burning it?
Watch the heat early, let it simmer low once the broth goes in.

Can I use frozen shrimp?
Yeah, just thaw them first properly.

What if the rice’s not cooked?
Tiny splash more broth, simmer it a bit longer.

Nutrition Facts (Per Serving)

• Calories: 442 kcal
• Fat: 22g
• Saturated Fat: 6.2g
• Carbs: 34g
• Sugar: 2.6g
• Protein: 25g
• Sodium: 812mg

More Delia Smith Recipe:

• Delia Smith Pork Pie
• Delia Smith Corned Beef Hash
• Delia Smith Vegetarian Goulash