Classic Spanish Paella
Spanish Paella
Introduction
Spanish paella is a vibrant and flavorful dish that brings the taste of Spain to your dining table. Originating from the Valencia region, paella is known for its beautiful presentation and rich flavors, making it a favorite for gatherings and special occasions. With a variety of fresh ingredients such as seafood, chicken, and a colorful array of vegetables, it is as pleasing to make as it is to eat.
Why Make This Recipe
There are many reasons to try making this authentic Spanish paella recipe. First, it’s a wonderful dish for sharing with family and friends, perfect for parties or casual gatherings. Second, you can customize it to your liking by adjusting the seafood or meat used, catering to different diets or preferences. Lastly, cooking paella is an enjoyable experience—watching the ingredients transform into a beautiful, fragrant meal is satisfying and rewarding.
How to Make Spanish Paella
Making Spanish paella is easier than you think. Follow these steps to create a delicious and authentic paella right in your kitchen.
Ingredients:
- 1 – 2 tbsp olive oil
- 7 oz / 200g chorizo (2 pieces), sliced 1/2 cm / 1/5" thick
- 200g / 6 oz squid (calamari), cut into 7mm / 1/4" thick rings
- 1 onion, diced (brown, white, yellow)
- 3 garlic cloves, minced
- 1 red capsicum / bell pepper, diced
- 1 1/2 cups paella rice ("Bomba", "Valencia" or "Calasparra" rice)
- 2 juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato)
- 300g / 10 oz chicken thigh fillets, cut into 1.5" / 3.5cm pieces
- 3 1/2 cups chicken broth/stock (not low sodium) or homemade seafood broth
- 1 tsp saffron threads (or 1/4 tsp ground saffron)
- 1 cup frozen peas
- 12-16 medium/large prawns, whole (shell on)
- 12 large mussels, cleaned & checked for freshness
- Fresh parsley, chopped
- 2 Lemons, cut into wedges
Directions
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Chorizo – Heat 1 tbsp of olive oil in a 30cm / 10" paella pan or large skillet over high heat. Add the chorizo and cook until browned on each side (~3 minutes). Remove with a slotted spoon and set aside.
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Squid – Add the squid and cook for 45 seconds on each side, then remove and set aside.
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Garlic, Onion, Capsicum – Add remaining oil (if needed). Add garlic and onion, cooking for 2 minutes. Then add the capsicum and cook for 1 more minute.
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Chicken – Add the chicken and cook for 2 minutes until lightly browned but still raw inside.
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Add Rice – Add the rice and mix until the grains are coated in oil.
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Cooking Broth – Add most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato, and saffron. Stir well.
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Simmer 1 – Bring to a simmer, then adjust the heat so it simmers gently (not rapidly). Simmer for 10 minutes—do not stir!
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Add Peas, Prawns, and Mussels – Scatter over the peas, and place the prawns and mussels into the rice.
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Simmer 2 – Cook for 8 minutes (turning prawns if necessary) until prawns are opaque, mussels are open, and most of the liquid has been absorbed.
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Check Rice – Taste the rice to see if it’s firm but cooked. If it’s too firm, add a splash of hot water and continue cooking.
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Rest – Scatter the cooked squid and reserved chorizo on top, cover with a lid, and let it rest for 5 minutes.
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Garnish – Scatter with parsley and lemon wedges. Serve straight from the pan!
How to Serve Spanish Paella
Serve the paella directly from the pan to the table. This rustic approach encourages everyone to dig in and mix up the rice, seafood, and chicken before serving. Don’t forget to offer lemon wedges for squeezing over the top!
How to Store Spanish Paella
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth and warm gently in a pan.
Tips to Make Spanish Paella
- Use high-quality saffron for the best flavor and color.
- Give the rice a chance to brown slightly on the bottom for more texture.
- Feel free to swap ingredients to create a seafood-only version or a vegetarian option.
Variation
You can create a vegetarian version of paella by using vegetables such as artichokes, green beans, and peas, replacing the meat and seafood with mushrooms or tofu.
FAQs
Q: Can I make paella in advance?
A: It’s best to cook paella fresh since it’s best enjoyed when made recently. However, you can prepare the ingredients ahead of time.
Q: What kind of pan should I use?
A: A traditional paella pan is best, as it allows for even cooking. If you don’t have one, a large skillet will work too.
Q: Can I freeze paella?
A: It’s not recommended to freeze paella, especially with seafood, as the texture may be affected upon thawing. Fresh is always best!
Enjoy making and savoring this delightful Spanish dish!
Spanish Paella
Ingredients
For the Paella
- 1-2 tbsp olive oil Use high-quality olive oil for better flavor.
- 200 g chorizo (2 pieces), sliced 1/2 cm thick
- 200 g squid (calamari), cut into 7mm thick rings
- 1 onion, diced (brown, white, or yellow)
- 3 cloves garlic, minced
- 1 red capsicum / bell pepper, diced
- 1.5 cups paella rice ("Bomba", "Valencia" or "Calasparra" rice)
- 2 ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato)
- 300 g chicken thigh fillets, cut into 1.5 inch pieces
- 3.5 cups chicken broth/stock (not low sodium) or homemade seafood broth
- 1 tsp saffron threads (or 1/4 tsp ground saffron)
- 1 cup frozen peas
- 12-16 medium/large prawns, whole (shell on)
- 12 large mussels, cleaned & checked for freshness
- 2 lemons, cut into wedges For serving
Instructions
Preparation
- Heat 1 tbsp of olive oil in a 30cm paella pan or large skillet over high heat.
- Add the chorizo and cook until browned on each side (~3 minutes). Remove with a slotted spoon and set aside.
- Add the squid and cook for 45 seconds on each side, then remove and set aside.
- Add remaining oil (if needed). Add garlic and onion, cooking for 2 minutes.
- Then add the capsicum and cook for 1 more minute.
- Add the chicken and cook for 2 minutes until lightly browned but still raw inside.
- Add the rice and mix until the grains are coated in oil.
Cooking
- Add most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato, and saffron. Stir well.
- Bring to a simmer, then adjust the heat so it simmers gently (not rapidly). Simmer for 10 minutes—do not stir!
- Scatter over the peas, and place the prawns and mussels into the rice.
- Cook for 8 minutes (turning prawns if necessary) until prawns are opaque, mussels are open, and most of the liquid has been absorbed.
- Taste the rice to see if it’s firm but cooked. If it’s too firm, add a splash of hot water and continue cooking.
- Scatter the cooked squid and reserved chorizo on top, cover with a lid, and let it rest for 5 minutes.
- Scatter with parsley and lemon wedges. Serve straight from the pan!
