You can, of course, eat this paella as soon as it’s ready in the pan, but here we’ve shaped ours into cakes and cooked in the oven to crisp up the outside.
To get ahead, prepare to end of step 4 up to a day ahead. Cover and chill. Complete recipe to serve.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 35 mins
Cal/Serv:
590
Ingredients
large pinch saffron
800ml
vegetable or chicken stock, made with just-boiled water
2Tbsp.
olive oil, plus extra to brush
1
onion, finely chopped
1
red or green pepper, deseeded and finely chopped
2
garlic cloves, crushed
1tsp.
smoked paprika
250g
paella rice
100g
fine green beans, finely chopped
100g
frozen peas
small handful parsley, finely chopped, plus extra to garnish
50g
pitted black olives, chopped
60g
Manchego cheese, grated
125g
chorizo ring de-skinned and chopped
lemon wedges, to serve
Directions
1 Stir the saffron into the stock and set aside until needed. Heat the oil in a large, deep frying or paella pan and gently cook the onion and pepper for 10min, until softened. Stir in garlic and paprika and cook for 1min. 2 Add the rice and some seasoning and stir to coat in the oil, cooking for 1min. Add the green beans and saffron stock. Turn up the heat, bring to the boil, then turn down heat to low and cook for 20min, with minimal stirring. 3 Remove pan from heat, sprinkle the peas on top and set aside to cool completely. Once cool, stir through the parsley, olives and grated Manchego. Check seasoning. 4 Line a baking tray with parchment. Shape the paella mixture into 8 even patties, squeezing together firmly, and space apart on the lined tray. If you have time, chill them for 30min to firm up. 5 Preheat oven to 200°C (180°C fan) mark 6. Brush the tops of the paella cakes with oil and cook in the oven for 30min, or until piping hot and crisp. Just before they are due to be ready, fry the chorizo in a dry pan over medium heat until crisp and the chorizo has released some of its oil. 6 Serve the paella cakes with the chorizo (and its oil) spooned over. Garnish with parsley and serve with lemon wedges for squeezing over.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
