Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.

Five-Step Paella

Main Course

Making Paella can be sometimes daunting, however, I have translated this delicious traditional Spanish fare into 5 easy steps.

Serves 6-8
Preparation time: 25 minutes
Cooking time: 45 minutes
Oven temperature: 150 °C


8 tbsp olive oil
6 cloves garlic – peeled
2 pinches of saffron
6 tbsp chopped fresh parsley
6 small chicken breasts – cut into chunks
600g  tomatoes – peeled, deseeded, and chopped
2 mixed peppers – deseeded and chopped
1 tbsp paprika
450g short-grain rice – washed and drained
1 litre chicken stock
350g squid – cleaned and sliced
12 mussels  – scrubbed (optional and when available)
150g frozen peas
1kg frozen shelled prawns – defrosted
12 whole prawns in their shells
2 lemons – cut into wedges to garnish


Stage ONE

Heat half the oil in a large ovenproof pan. Add half the garlic and then fry over a medium heat for 3 mins. Remove garlic and place in a mortar or herb processor. Add saffron and pound/process together. Set aside. Reserve about 1 tbsp of the parsley, and then add remainder to the pan. Fry for 10 secs until crispy, remove from pan and mix well with garlic saffron mixture.

Stage TWO

Heat 2 tbsp oil in the pan. Add chicken and fry for 5 mins over medium heat. Remove. Slice the remaining garlic and add to the pan together with the tomatoes and peppers. Cook for 2-3 mins then stir in the paprika. Remove everything from the pan.


Heat the remaining oil in the pan. Add rice, cook for 2 mins, stirring. Add garlic, saffron and parsley mixture and half the stock. Bring to the boil; boil rapidly for 6-7 minutes until most of the liquid has been absorbed. Add remaining stock to the pan and stir. Now add shelled prawns and squid.

Stage FOUR

Add the frozen peas, tomato and paprika pepper mixture followed lastly by the chicken pieces. Now add the cleaned, whole mussels. Cover with a lid and place in a moderate oven for 30 – 40 minutes.

Stage FIVE

Discard any mussels that do not open. Sprinkle reserved parsley over the top, garnish with lemon wedges. Serve straight from the pan with crusty bread.

Jules Tips: Make sure you have all the ingredients prepared and ready to go before you start following the 5 steps, and no need to rush out and buy a paella pan just make sure you use a large flat bottomed oven proof pan with a lid, or use tin foil to create the top cover and serve straight to the table.

Contributed by: Julia Toon, Jules of the Kitchen

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