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Easy Paella with Orange and Olive Salad

Create, cook and share this easy version of a traditional Spanish Paella. It is loaded with fresh seafood, juicy chicken, smokey chorizo, and most importantly arborio rice that has been infused with saffron. It serves a crowd and would be the most perfect centerpiece at your next dinner party!



Who else enjoys the caramelised scrapings on the bottom of the paella pan? Yes, me too! It’s the best part, isn’t it? Well, my Easy Paella will give you just that - a delicious caramelised base, fluffy rice, and the perfect amount of spices to make you feel like you’re in Spain. My Easy Paella is a colourful dish bursting with flavours of fresh seafood, saffron, paprika, and smoky chorizo. You don't need much else except a light and fresh salad to complete the dining experience.


My Orange and Olive Salad is the perfect accompaniment to my Easy Paella. It is refreshingly light, enhances the paella's flavours, and only takes 10 minutes to put together. It's the most perfectly refreshing side to any rice, pasta, or protein meal so you'll want to keep this salad recipe handy.


For me, it's the combination of citrus with salty-sweet olives and the crunchy fennel that makes this salad a winner. The dressing is fresh, sweet, and light, combining extra virgin olive oil, red wine vinegar, and a good drizzle of honey. After I took the photos I also added a little orange zest for extra ZING but that is totally optional - the salad is phenomenal just as is!



Helpful Tips

SPECIAL INGREDIENTS REQUIRED:


  • Paella Bomba Rice is the most sought-after for paella. However, if you can't find Bomba Rice then the second best is Arborio Rice which is a short Italian Rice. It has a creamy chewy texture due to its higher amylopectin (one of two components in its starch) content. The rice in paella is cooked uncovered - this is a specific cooking technique for a paella.

  • Saffron Threads: Saffron is one of the most expensive spices. You will find it in either threads or powder form. The saffron threads are the whole stigma from the saffron crocus, while saffron powder has been gently dried and ground. You can not just add the saffron threads to a meal - they need to be activated to release their flavour and colour - hence why we add them during the cooking process rather than at the end. Good quality saffron will give a sweet, earthy, and floral taste to your paella so make sure you purchase from a reputable company as there are cheap imitations that can make the paella taste bitter and metallic.