Paella is a classic Spanish dish that brings together the rich flavors of saffron-infused rice, fresh seafood, tender chicken, and vibrant vegetables. It’s a one-pan wonder that’s both satisfying and visually stunning. This easy-to-follow recipe ensures you can enjoy authentic Paella at home, whether you’re hosting a dinner party or simply craving something special. With a few key ingredients and simple steps, you’ll create a dish that’s sure to impress and become a family favorite.
Ingredients
- 2 cups Arborio or Bomba rice
- 4 cups chicken or seafood broth
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup frozen peas
- 2 tomatoes, grated
- 1 teaspoon smoked paprika
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned
- 1/2 pound chicken thighs, cut into bite-sized pieces
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
- Salt and pepper to taste
Steps
1. Prepare the Base: Begin by heating olive oil in a large paella pan or a wide, deep skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Next, stir in the minced garlic, red and green bell peppers, and cook for an additional 3 minutes until the peppers start to soften.
2. Infuse the Rice: Add the rice to the pan and stir it well to coat each grain with the oil and vegetables. Allow the rice to toast slightly for 2 minutes. This step is crucial as it gives the Paella its unique texture. Pour in the grated tomatoes, smoked paprika, and saffron threads, stirring continuously to combine. The saffron will release its golden color, giving the dish its signature hue.
3. Simmer the Paella: Pour in the broth and bring the mixture to a simmer. Lower the heat and let the rice cook uncovered for about 15 minutes. Resist the urge to stir; this allows a crust, known as socarrat, to form at the bottom, which is a hallmark of great Paella. Occasionally shake the pan gently to ensure even cooking.
4. Add the Proteins: Once the rice has absorbed most of the liquid, arrange the chicken pieces, shrimp, and mussels over the top. Cover the pan with a lid or foil and cook for another 10 minutes, or until the chicken is cooked through, the shrimp are pink, and the mussels have opened. Discard any mussels that do not open.
5. Garnish and Serve: Turn off the heat and let the Paella rest for 5 minutes. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side for an added citrusy kick. Enjoy your Paella directly from the pan for an authentic experience!
Tips for Variation
- Vegetarian Paella: Replace the chicken and seafood with a medley of seasonal vegetables like artichokes, zucchini, and mushrooms. Use vegetable broth instead of chicken or seafood broth for a fully plant-based version.
- Chorizo Addition: For a smoky and slightly spicy kick, add sliced chorizo sausage along with the onions. The flavors of the sausage will infuse the entire dish, giving it a richer taste.
- Mixed Seafood Paella: Swap out the shrimp and mussels for other seafood like calamari, clams, or scallops. A mix of seafood will provide a variety of textures and flavors.
- Brown Rice Option: For a healthier twist, use brown rice instead of Arborio or Bomba rice. Keep in mind that brown rice takes longer to cook, so adjust the cooking time accordingly.
- Spicy Paella: Add a pinch of cayenne pepper or a few slices of fresh chili peppers to the mix for a spicier version that packs a punch.
- Paella Negra: Incorporate squid ink into the broth for a dramatic black Paella, known as Paella Negra. This variation has a rich, briny flavor that seafood lovers will enjoy.
- Herb-Infused Paella: Experiment with different herbs like rosemary, thyme, or oregano to give your Paella a unique aromatic profile.
- Cheese Lovers’ Paella: Just before serving, sprinkle some grated Manchego cheese over the top and allow it to melt slightly for a creamy finish.
Macros (per serving)
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 4g
Frequently Asked Questions for Paella
- Can I make Paella ahead of time?
- Yes, you can prepare Paella ahead of time, but it’s best served fresh. If you must make it in advance, slightly undercook the rice and reheat it gently in the oven before serving.
- What’s the best type of rice for Paella?
- Bomba rice is the traditional choice, but Arborio rice works well too. The key is to use short-grain rice that can absorb liquid without becoming mushy.
- Can I freeze leftover Paella?
- Yes, Paella can be frozen for up to three months. Just make sure to cool it completely before freezing and reheat it slowly to maintain the texture of the rice.
- Why didn’t my Paella form a crust?
- The crust, or socarrat, forms when the Paella is cooked over low heat without stirring. Make sure the heat is even and resist the urge to stir the rice once the liquid is added.
- Is saffron necessary for Paella?
- Saffron is traditional and gives Paella its distinct flavor and color, but if unavailable, you can substitute turmeric for color. The taste won’t be the same, but it will still be delicious
Sizzling Spanish Delight: Easy Paella Recipe for Every Occasion
Ingredients
- 2 cups Arborio or Bomba rice
- 4 cups chicken or seafood broth
- ½ teaspoon saffron threads
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- ½ cup frozen peas
- 2 tomatoes grated
- 1 teaspoon smoked paprika
- ½ pound shrimp peeled and deveined
- ½ pound mussels cleaned
- ½ pound chicken thighs cut into bite-sized pieces
- ¼ cup chopped fresh parsley
- Lemon wedges for serving
- Salt and pepper to taste
Instructions
Prepare the Base:
- Heat olive oil in a large paella pan or wide, deep skillet over medium heat.
- Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in minced garlic, red and green bell peppers, and cook for an additional 3 minutes until peppers soften.
Infuse the Rice:
- Add rice to the pan, stirring well to coat each grain with oil and vegetables.
- Toast the rice slightly for 2 minutes.
- Pour in grated tomatoes, smoked paprika, and saffron threads, stirring continuously to combine.
Simmer the Paella:
- Pour in the broth and bring the mixture to a simmer.
- Lower the heat and cook the rice uncovered for about 15 minutes.
- Occasionally shake the pan gently, allowing a crust (socarrat) to form at the bottom.
Add the Proteins:
- Once the rice has absorbed most of the liquid, arrange chicken pieces, shrimp, and mussels on top.
- Cover the pan with a lid or foil and cook for another 10 minutes until the chicken is cooked, the shrimp turn pink, and the mussels open.
- Discard any unopened mussels.
Garnish and Serve:
- Turn off the heat and let the Paella rest for 5 minutes.
- Sprinkle with chopped fresh parsley and serve with lemon wedges.
- Enjoy the Paella directly from the pan for an authentic experience!