Spanish Paella is a signature Spanish dish that’s rich in both flavor and history. Originating from the region of Valencia, this colorful and aromatic one-pan meal combines the delicate flavor of saffron-infused rice with a variety of proteins, such as chicken, seafood, or chorizo, and an array of fresh vegetables. Perfect for any special occasion or a cozy dinner, this recipe brings a taste of Spain to your table.
Why You’ll Love This Recipe
- Authentic Spanish Flavor: The combination of saffron, smoked paprika, and fresh seafood ensures a truly traditional Spanish culinary experience.
- One-Pan Convenience: This dish is prepared entirely in one pan, saving time on cleanup and providing maximum flavor.
- Customizable: Feel free to adapt the protein and vegetables based on your preferences or dietary needs. This dish is as flexible as it is delicious.
- Visually Stunning: With its vibrant colors and beautiful presentation, this paella is sure to impress your guests.
- Culinary Tradition: Enjoy a dish that embodies the rich culinary heritage of Spain.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 cup Bomba or Arborio rice
- 1 teaspoon smoked paprika
- 1 pinch of saffron threads (soaked in 2 tablespoons of warm water)
- ½ cup dry white wine
- 3 cups chicken or seafood broth, warmed
- 8-10 large shrimp, peeled and deveined
- 6-8 mussels or clams, scrubbed
- 1 cup cooked chicken thighs or chorizo slices
- ½ cup frozen peas
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
Directions
1. Prepare the Base:
Start by heating olive oil in a large, flat skillet or paella pan over medium heat. Add the chopped onion, minced garlic, and sliced red bell pepper. Cook for about 5-7 minutes, or until the vegetables soften.
2. Toast the Rice:
Add the rice to the pan along with the smoked paprika and saffron water. Stir to coat the rice evenly in the oil and spices. Toast for 1-2 minutes to bring out the flavors.
3. Deglaze with Wine:
Pour in the white wine and stir to deglaze the pan. Allow the wine to reduce by half to concentrate the flavors.
- 6-piece bakeware set includes a 9 x 5-inch loaf pan, 2 round 9-inch cake pans, a 12-cup muffin pan, a 13 x 9-inch roast …
- Nonstick coating for effortless food release and easy cleaning
- Heavy-weight steel construction for thorough, even heating
Price is surprising!
4. Add the Broth:
Pour in the warmed broth, ensuring the rice is spread evenly across the pan. From this point onward, do not stir the rice to allow the signature crispy bottom layer, called socarrat, to form.
5. Layer the Proteins:
Place the chicken or chorizo, shrimp, and mussels over the rice. Cover the pan with a lid or foil and cook over medium-low heat for about 15-20 minutes, or until the rice is cooked and the seafood is tender.
6. Add Peas and Garnish:
During the last 5 minutes of cooking, sprinkle the frozen peas over the paella. Once done, garnish with fresh parsley and serve with lemon wedges for a burst of freshness.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Vegetarian Paella: Replace the proteins with artichokes, green beans, zucchini, or mushrooms and use vegetable broth.
- Seafood-Only Paella: Skip the chicken and chorizo for a lighter, all-seafood version of the dish.
- Mixed Paella: Combine chicken, seafood, and chorizo for a rich and hearty dish.
- Spicy Paella: Add chili flakes or spicy chorizo to give the dish a bit of heat.
- Healthy Twist: Swap out the rice for quinoa or short-grain brown rice for a healthier alternative.
Storage and Reheating
- Storage: Leftover paella can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat on the stovetop with a splash of broth to prevent the rice from drying out. Avoid microwaving, as it may alter the texture.
- Freezing: Although paella is best enjoyed fresh, portions without seafood can be frozen for up to 2 months.
Spanish Paella
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, sliced
- 1 cup Bomba or Arborio rice
- 1 teaspoon smoked paprika
- 1 pinch saffron threads, soaked in 2 tbsp warm water
- 1/2 cup dry white wine
- 3 cups chicken or seafood broth, warmed
- 8-10 large shrimp, peeled and deveined
- 6-8 pieces mussels or clams, scrubbed
- 1 cup cooked chicken thighs or chorizo slices
- 1/2 cup frozen peas
- 1/3 cup fresh parsley, chopped
- 1 lemon lemon wedges, for serving
Instructions
- Heat olive oil in a large, flat skillet or paella pan over medium heat. Sauté the onion, garlic, and red bell pepper for about 5-7 minutes until softened.
- Stir in the rice, smoked paprika, and saffron water. Toast the rice for 1-2 minutes.
- Add the white wine and let it reduce by half. Pour in the warmed broth, spreading the rice evenly.
- Arrange the chicken or chorizo, shrimp, and mussels on top. Cover and cook over medium-low heat for 15-20 minutes.
- Add peas in the last 5 minutes. Garnish with parsley and serve with lemon wedges.
Notes
Nutrition
FAQs
What type of rice is best for paella?
Bomba rice is the traditional choice for paella due to its ability to absorb liquids without becoming mushy. However, Arborio rice is a suitable substitute.
Do I need a special pan to make paella?
A wide, shallow paella pan is ideal for even cooking, but a large skillet can also work well in a pinch.
Can I make paella without saffron?
While saffron is key for an authentic flavor and vibrant color, you can substitute it with a pinch of turmeric if necessary.
What can I use instead of white wine?
For a non-alcoholic version, replace white wine with additional chicken or seafood broth.
How do I make sure the socarrat forms?
To get the crispy socarrat, cook the paella over medium-low heat without stirring during the last 10 minutes. You’ll know it’s ready when you hear a gentle crackling sound from the bottom.
Is this dish gluten-free?
Yes, paella is naturally gluten-free as long as the broth and spices do not contain gluten.
Can I prep the ingredients ahead of time?
To save time, chop the vegetables, soak the saffron, and measure out the rice and broth ahead of time.
How do I clean mussels or clams?
Scrub the shells thoroughly and remove the beard from the mussels. Discard any mussels or clams that are open and do not close when tapped.
Can I add other seafood like squid or scallops?
Absolutely! Squid rings or scallops make excellent additions to seafood paella.
What’s the best side dish to serve with paella?
A simple green salad, crusty bread, or a glass of sangria are perfect accompaniments to this flavorful dish.
Conclusion
Spanish Paella is a vibrant and flavorful dish that offers an authentic taste of Spain in every bite. Whether you’re sticking with the traditional recipe or customizing it with your favorite ingredients, this one-pan dish will surely impress. Ideal for any occasion, it’s the perfect way to bring a little bit of Spanish culinary heritage to your table.
