Virgin paella

Bill Grangers simple saffron-scented Spanish rice makes an excellent partner for roast meats
By Bill Granger
Virgin paella
  • Rating:
  • Serves: 6-8
  • Cook Time: 25 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 400 g paella rice
  • 125 ml white wine
  • 1.25 litres chicken stock
  • 1 large pinches saffron


1. In a large, deep, heavy-based frying pan or a paella pan, heat the oil over a medium-low heat and cook the onion for 5 minutes or until soft and golden.

2. Add the rice and cook for 1 minute, stirring to coat it with the oil, then pour in the wine and cook for 1 minute.

3. Add the stock and saffron and cook. Stir regularly for the first ten minutes, and then leave the rice to cook through for a further 5 minutes or so until just tender without stirring. This will ensure that the bottom becomes a little crisp.

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