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Chilled Paella Curry

Origin: Spain and other cuisines

Chilled Paella Curry

Everybody who knows anything about Spain can tell you that Paella is one of the most famous Spanish dishes. However, this recipe proves that the recipe is also extremely adaptable and can be used to produce a number of interesting and exciting dishes when combined with non-traditional ingredients.

That is the case here with this Chilled Paella Curry recipe which is a fusion between the traditional paella dish with an Indian twist. The consistency of the dish is also different as the rice is much heavier thanks to the addition of the sour cream and mayonnaise. When combined with the vegetables, this dish is creamy and refreshing.

The traditional paella actually originates from the community of Valencia along the Spanish East coast however, as you will definitely be aware, this dish has become so popular both in and out of Spain that the simple Spanish rice dish has become synonymous with Spain and Spanish culture.

The most common paella in Spain and abroad is the 'paella mixta' (Mixed Paella) which contains chicken, rabbit and seafood and is this is the version you are probably most likely to find in your local Spanish or Mediterranean restaurant. However there are a number of variants which contain different ingredients and have there own names.

For example, the 'paella marinera' (Fisherman's Paella) does away with vegetables and meat, and just uses a variety of different fish and shellfish and fish stock instead of just water. The traditional Paella from Valencia is made with either chicken or rabbit and contains a large quantity of beans and other vegetables. The list of paella variations is endless and this recipe, although unconventional, is therefore a perfectly valid and tasty Spanish recipe.

This dish is also different as it is best served chilled and it makes an excellent dish to throw in a tub and take to work, to your Spanish school in Spain, or even to a picnic with friends and family. Of course, being a paella, you can always serve this curried paella warm. If you decide to serve this dish warm, you could always do so in the traditional Spanish style and serve it in the paella dish with a large wooden spoon. Traditionally, people would simple eat the paella straight out of the dish with the spoon, however you could just use the spoon to let people serve themselves.

As much as people might say that a Paella curry dish is unconventional, this recipe does include many of the traditional ingredients that make up the traditional paella recipe. For example, the Bomba rice, which is one of the most famous paella rices and the saffron are two of the characteristic pieces of the paella puzzle. Purists would say that only the Valencian Paella is the 'true' paella however, others argue that any dish that contains the basic ingredients of the paella may be called a 'true' paella.

Chilled Paella Curry



  • ¾ cup Olive oil
  • 1½ cups Bomba rice
  • 3¼ vegetable stock
  • ½ tsp Saffron
  • ¼ tsp turmeric
  • 16 oz. boneless chicken breast, cut into chunks
  • 1 small green pepper chopped
  • 1 cup sliced mushrooms
  • ½ cup sliced pimento-stuffed olives
  • ½ cup sour (soured) cream
  • ½ cup mayonnaise
  • 2 cups marinated artichoke hearts, from bottle and un-drained
  • 4 scallions, sliced
  • 1 tbsp parsley, chopped
  • 1½ tbsps curry powder
  • Serves 6


Chilled Paella Curry Preparation
  • Heat a third of the olive oil up in a paella pan, or frying pan if you do not have one. Add the rice and fry it for about 5 minutes.
  • Add the vegetable stock, saffron and turmeric to the pan and cook for about 25 minutes or until the rice has absorbed all the stock and is soft. Leave this to one side.
  • Meanwhile, heat the rest of the olive oil in a large frying pan and cook the pieces of chicken until they are cooked throughout and browned on the sides. Leave the chicken to one side.
  • Add the cooked chicken to the rice pan and add the remaining ingredients.
  • Leave in the fridge overnight and serve chilled.