Spanish Paella is a vibrant and flavorful dish that originates from Valencia, Spain. This traditional recipe is a feast for both the eyes and the taste buds, combining saffron-infused rice with a medley of proteins like seafood, chicken, and chorizo, along with fresh vegetables. A perfect choice for gatherings or a family meal, Spanish Paella brings people together around its beautiful presentation and bold flavors.
Why Youโll Love This Recipe
- Itโs a one-pan wonder, making cleanup a breeze.
- The combination of spices and fresh ingredients creates a rich and aromatic dish.
- Customizable to suit dietary preferences, including seafood-only, vegetarian, or mixed variations.
- Perfect for entertaining guests or serving as a show-stopping centerpiece for dinner.
- It captures the essence of Spanish cuisine, offering a culinary journey without leaving home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bomba rice or another short-grain rice
- Chicken thighs or drumsticks
- Chorizo sausage
- Assorted seafood (shrimp, mussels, clams, squid)
- Olive oil
- Onion
- Bell peppers
- Garlic
- Fresh tomatoes or tomato puree
- Green beans
- Chicken or seafood stock
- Saffron threads
- Smoked paprika
- Salt and pepper
- Lemon wedges (for garnish)
- Fresh parsley (for garnish)
Directions
- Prep the Ingredients: Cut the chicken into smaller pieces, slice the chorizo, chop the vegetables, and clean the seafood thoroughly.
- Sear the Proteins: Heat olive oil in a large paella pan. Sear the chicken and chorizo until browned, then set them aside.
- Cook the Vegetables: In the same pan, sautรฉ the onions, garlic, and bell peppers until softened. Add the tomatoes and green beans, cooking for another few minutes.
- Toast the Rice: Add the rice to the pan, stirring it into the vegetables to coat it with the flavors. Sprinkle in the smoked paprika and saffron threads.
- Add the Stock: Pour in the chicken or seafood stock, ensuring the rice is evenly submerged. Bring to a gentle simmer.
- Combine and Cook: Return the chicken and chorizo to the pan. Arrange the seafood on top of the rice. Cover and cook over low heat until the rice absorbs the liquid and the seafood is cooked through.
- Rest and Serve: Remove the pan from heat and let it rest for a few minutes. Garnish with fresh parsley and lemon wedges before serving.
Servings and Timing
- Servings: Serves 6-8 people.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Seafood-Only: Omit the chicken and chorizo, using only a mix of seafood for a lighter dish.
- Vegetarian: Skip the meat and seafood, adding more vegetables like artichokes, zucchini, or mushrooms. Use vegetable stock for the liquid.
- Spicy: Add a pinch of chili flakes or use spicy chorizo for an extra kick.
- Herb-Forward: Incorporate fresh thyme or rosemary along with the parsley garnish for added aroma.
Storage/Reheating
- Storage: Store leftover paella in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over low heat with a splash of stock or water to revive the moisture. Avoid using a microwave, as it may overcook the seafood.
- Freezing: Paella is not ideal for freezing as the rice may become mushy upon thawing.
FAQs
1. What type of rice is best for paella?
Bomba rice or any short-grain rice is ideal as it absorbs liquid without becoming mushy.
2. Can I make paella without saffron?
Yes, but saffron is key to authentic flavor and color. Turmeric can be used as a substitute, though it alters the taste.
3. Is paella gluten-free?
Yes, paella is naturally gluten-free if you ensure all ingredients, such as chorizo or stock, are certified gluten-free.
4. Can I cook paella without a paella pan?
A wide, shallow skillet or sautรฉ pan can work as a substitute if you donโt have a paella pan.
5. How do I prevent the rice from sticking?
Cook on low heat and avoid stirring once the stock is added. The crusty layer (socarrat) at the bottom is a desired feature of paella.
6. Can I make paella ahead of time?
Paella is best served fresh, but you can prep the ingredients ahead and assemble it when ready to cook.
7. How do I clean a paella pan?
Soak the pan in warm water, then gently scrub with a non-abrasive sponge. Dry immediately to prevent rust.
8. What is socarrat?
Socarrat is the crispy, caramelized layer of rice at the bottom of the pan, considered a delicacy in paella.
9. Can I use frozen seafood?
Yes, but ensure itโs fully thawed and patted dry before adding to the pan.
10. What pairs well with paella?
Serve paella with a fresh green salad, crusty bread, or a chilled glass of Spanish white wine like Albariรฑo.
Conclusion
Spanish Paella is a stunning and flavorful dish that brings the spirit of Spain to your dining table. With its rich saffron aroma, vibrant colors, and delicious medley of ingredients, itโs sure to impress family and friends alike. Whether you follow the traditional recipe or adapt it to suit your preferences, this dish will make any meal feel special.
Print
Spanish Paella
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Gluten Free
Description
Spanish Paella is a vibrant, flavorful dish hailing from Valencia, Spain. Made with saffron-infused rice, a mix of proteins like chicken, seafood, and chorizo, and a blend of vegetables, it’s the perfect dish for a family gathering or special occasion. Its smoky, savory flavor will transport you straight to Spain.
Ingredients
For the Paella Base:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup ripe tomatoes, grated or finely chopped
- 2 cups Bomba or Arborio rice
- 4 cups chicken or seafood stock, warmed
- 1/2 tsp saffron threads, steeped in 2 tbsp warm water
- 1 tsp smoked paprika
- Salt and black pepper to taste
For the Proteins:
- 1/2 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/2 lb Spanish chorizo, sliced
- 1/2 lb mussels, cleaned and debearded
- 1/2 lb shrimp, peeled and deveined
For the Vegetables and Garnish:
- 1/2 cup frozen peas
- 1/4 cup flat-leaf parsley, chopped
- Lemon wedges for serving
Instructions
- Prepare the Pan:ย Heat olive oil in a large, shallow paella pan or skillet over medium heat.
- Sautรฉ Aromatics:ย Add the onion, garlic, and red bell pepper. Cook for 5 minutes until softened. Stir in the grated tomatoes and cook until the mixture thickens, about 5 minutes.
- Cook the Proteins:ย Add chicken and chorizo to the pan. Cook until lightly browned. Remove and set aside.
- Add the Rice:ย Stir in the rice, smoked paprika, and saffron with its soaking liquid. Cook for 1-2 minutes to toast the rice slightly.
- Add the Stock:ย Pour in the warm stock, season with salt and pepper, and stir gently to combine. Spread the rice mixture evenly in the pan.
- Cook Without Stirring:ย Arrange the chicken and chorizo back into the pan. Simmer over medium heat for 10 minutes.
- Add Seafood and Vegetables:ย Arrange the shrimp and mussels on top of the rice. Sprinkle in the peas. Cover with foil or a lid and cook for another 10-12 minutes, or until the seafood is cooked through and the rice absorbs all the liquid.
- Finish:ย Remove from heat and let the paella rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
Notes
- For authentic flavor, use Bomba rice and high-quality saffron.
- Avoid stirring the rice after adding the stock to achieve the prized crispy layer at the bottom, known asย socarrat.
- Customize with additional seafood like squid or clams, if desired.
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