Spanish Paella

Spanish Paella is a classic, vibrant dish that brings the flavors of Spain to your table. This one-pot meal is a delicious combination of saffron-infused rice, seafood, chicken, and vegetables, creating a beautifully aromatic and colorful feast that’s perfect for special occasions or a hearty family dinner.

Why You’ll Love This Recipe

  • Authentic flavors: Brings the rich, traditional taste of Spain into your home.
  • One-pot meal: Easy to prepare and clean up.
  • Customizable: Easily adapted to include your favorite proteins and vegetables.
  • Crowd-pleaser: Perfect for gatherings or family dinners.

Ingredients

Spanish Paella 9 Spanish Paella is a classic, vibrant dish that brings the flavors of Spain to your table. This one-pot meal is a delicious combination of saffron-infused rice, seafood, chicken, and vegetables, creating a beautifully aromatic and colorful feast that's perfect for special occasions or a hearty family dinner.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Bomba or short-grain rice
  • Saffron threads
  • Olive oil
  • Chicken thighs
  • Chorizo (optional)
  • Prawns, mussels, and calamari
  • Onion
  • Garlic
  • Bell peppers
  • Tomatoes
  • Green beans
  • Chicken or seafood stock
  • Smoked paprika
  • Lemon wedges (for serving)
  • Fresh parsley (for garnish)

Directions

  1. Prepare the saffron infusion: Soak saffron threads in warm stock for a few minutes to release their flavor and color.
  2. Cook the chicken and chorizo: In a large paella pan, heat olive oil and cook chicken pieces until golden. Add chorizo slices and cook for a couple of minutes. Remove and set aside.
  3. Sauté the vegetables: In the same pan, sauté onions, garlic, bell peppers, and green beans until softened. Stir in smoked paprika and grated tomatoes, cooking until fragrant.
  4. Add the rice: Stir in the rice, ensuring each grain is coated in the flavorful mixture. Pour in the saffron-infused stock.
  5. Arrange the proteins: Nestle the chicken, chorizo, seafood, and calamari into the rice. Simmer gently without stirring to allow a crust (socarrat) to form at the bottom.
  6. Cook until done: Cover the pan with foil or a lid and let the paella cook until the rice is tender and the seafood is fully cooked.
  7. Rest and serve: Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Servings and Timing

  • Servings: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour

Variations

  • Vegetarian Paella: Replace proteins with chickpeas, artichokes, and additional vegetables like zucchini or mushrooms.
  • Seafood-Only Paella: Skip the chicken and chorizo, focusing on prawns, mussels, and clams.
  • Spicy Paella: Add a pinch of cayenne pepper or use spicy chorizo.
  • Simplified Paella: Use readily available long-grain rice and omit saffron for a more budget-friendly version.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat for best results, adding a splash of water or stock to prevent drying. You can also microwave it, covered, for 1-2 minutes.

FAQs

Spanish Paella

1. What type of rice is best for paella?

Bomba rice or other short-grain varieties like Calasparra are ideal as they absorb liquid without becoming mushy.

2. Can I make paella without saffron?

Yes, while saffron adds authentic flavor and color, you can substitute turmeric for a budget-friendly option.

3. How do I achieve the socarrat?

Cook the paella on medium-high heat at the end to allow the bottom to form a crispy crust.

4. Is chorizo traditional in paella?

While controversial in traditional Spanish paella, chorizo is a popular addition in some modern recipes.

5. Can I use frozen seafood?

Yes, just ensure it’s fully thawed and drained before adding to the paella.

6. What can I serve with paella?

Paella pairs well with a simple green salad and crusty bread.

7. How do I know when the paella is ready?

The rice should be tender but not mushy, and the liquid should be fully absorbed.

8. Can I make paella in a regular skillet?

Yes, though a traditional paella pan is preferred for even cooking, a large, wide skillet can work.

9. What’s the best way to season paella?

Use smoked paprika, saffron, and fresh parsley for authentic flavor.

10. Can I prepare paella in advance?

You can prepare the ingredients ahead, but paella is best served fresh to enjoy the texture of the rice.

Conclusion

Spanish Paella is a delightful dish that combines rich flavors, vibrant colors, and a touch of culinary tradition. Whether you’re hosting a dinner party or enjoying a family meal, this recipe will transport your taste buds straight to Spain. Try it today and savor the taste of this iconic dish!

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Spanish Paella

Spanish Paella

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Spanish
  • Diet: Gluten Free

Description

Spanish Paella is a vibrant, flavorful dish that hails from Valencia, Spain. It’s a one-pan meal made with saffron-infused rice, seafood, chicken, and vegetables. Traditionally cooked in a wide, shallow pan, this dish is perfect for gatherings and delivers a hearty, aromatic experience


Ingredients

Units Scale

For the base:

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 2 medium tomatoes, grated or finely chopped

For the proteins:

  • 8 oz (225 g) chicken thighs, cut into bite-sized pieces
  • 8 oz (225 g) chorizo, sliced
  • 1/2 lb (225 g) shrimp, peeled and deveined
  • 1/2 lb (225 g) mussels, scrubbed and debearded

For the rice:

  • 1 1/2 cups (300 g) paella rice (Bomba or Calasparra rice)
  • 4 cups (1 liter) chicken stock, warmed
  • 1/2 tsp saffron threads, soaked in 2 tbsp warm water
  • 1 tsp smoked paprika
  • Salt and pepper, to taste

Garnish:

  • 1/4 cup fresh parsley, chopped
  • Lemon wedges

Instructions

  1. Prepare the base: Heat olive oil in a large paella pan or wide skillet over medium heat. Add the onions and garlic, sautéing until soft and fragrant. Stir in the bell peppers and cook until slightly softened. Add the tomatoes and cook for 5 minutes until the mixture thickens.
  2. Cook the proteins: Push the vegetable mixture to one side of the pan. Add the chicken and chorizo, cooking until lightly browned. Remove shrimp and mussels from the pan to avoid overcooking; set aside.
  3. Cook the rice: Stir the rice into the pan, ensuring it is well-coated with the oil and seasonings. Add the saffron water, smoked paprika, and warmed chicken stock. Bring to a gentle boil, then reduce the heat to a simmer. Do not stir the rice.
  4. Add the seafood: After 10 minutes, arrange the shrimp and mussels on top of the rice. Cover the pan with foil or a lid and cook for another 10–15 minutes, or until the rice is tender and the seafood is cooked through.
  5. Rest and serve: Remove from heat and let the paella rest, covered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

  • Use a paella pan or a large skillet for the best results.
  • Avoid stirring the rice during cooking to develop a crispy crust (socarrat) at the bottom.
  • You can customize with additional seafood like squid or clams

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