‘Ta Dah’ Paella


You may have heard my previous mentioning of Mr K and his glory cooking. It’s delicious but normally rather costly so reserved for weekends. I thought I would show you one of the dishes that is purely his territory – his lovely Paella. After talking me through this it is virtually syn free – he says there is no way you can use fry light so Slimming World members, if you want a challenge then have a go with it and see if it works for you.

We bought our paella dish in Cornwall when on holiday – it is absolutely huge but perfect, somehow it only seems right if this dish is oversized – it’s all in the dramatic ‘tah-dah’ presentation on the table, with a huge serving spoon to get the best, crusty bits of rice that stick to the sides and the bottom of this dish. So he talked me through it and here it is.


Paella – serves 6-8 1 1/2 syn per person

  • Paella rice – 600g
  • 1 spanish onion – finely chopped
  • 3 cloves garlic, finely chopped
  • 3 peppers, colour preference – sliced
  • Fish stock, 1 ½ litres
  • Saffron, large pinch
  • Choritzo, 100g, thinly sliced
  • Lemon (to garnish)

Seafood (mixture of clams, prawns, mussels, monkfish and squid and langoustines if you can afford it) – remember to clean and prepare fish and shellfish (or get your fishmonger to do this)

This size paella pan fits perfectly across 2 gas rings on our cooker – adapt as necessary.

Put 2 tbsp olive oil into paella pan, gently sweat onion and garlic until softened then add chorizo until it releases oil.

Add peppers and cook until softened.

Add monkfish and fry briefly, scatter prawns, squid and clams around pan and then add rice and saffron strands, stir everything together.

Add stock and 2 ½ tsp salt and bring to boil, stir briefly.

Leave to simmer vigorously for 6 mins over medium high heat but do not stir ANY MORE, just turn pan ¼ turn every 2 minutes (for the rest of the cooking time).

Reduce heat to medium, arrange mussels and prawns/langoustines around pan and push slightly into rice.

Leave to cook for 14 minutes (Remember, no stirring, just turning), after this time all of the stock should have been absorbed and there should be slight pitting on surface of rice.

Turn off, cover pan with clean tea towel and leave for 5 minutes to rest