Paella

Why You’ll Love This Recipe

Paella is a versatile and flavorful dish that brings together a variety of fresh ingredients, making it the perfect meal for any occasion. The combination of tender rice, juicy seafood or meat, and the layers of aromatic spices, like saffron and paprika, create a deliciously complex dish that’s both satisfying and comforting. Whether you prefer a classic seafood paella, a hearty mixed paella with both meat and seafood, or a vegetarian version, there’s a paella for every palate. It’s easy to make, customizable, and is sure to impress at dinner parties or family gatherings.

Ingredients

For the paella:

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 1 bell pepper, chopped (optional)

• 3 cloves garlic, minced

• 1 1/2 cups short-grain rice (such as Arborio or Bomba rice)

• 1/4 teaspoon saffron threads (or a pinch of turmeric as a substitute)

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin (optional)

• 4 cups chicken or seafood stock

• 1/2 cup dry white wine (optional)

• 1 can (14 oz) diced tomatoes (or 2 large tomatoes, chopped)

• 1/2 pound (225g) shrimp, peeled and deveined

• 1/2 pound (225g) mussels or clams, scrubbed

• 1/2 pound (225g) squid, cleaned and cut into rings (optional)

• 1/2 pound (225g) chicken thighs or drumsticks, boneless, skinless, cut into pieces (optional)

• 1/2 pound (225g) chorizo or Spanish sausage, sliced (optional)

For garnish:

• Fresh parsley, chopped

• Lemon wedges

• Optional: peas, roasted red peppers, and/or olives

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

Directions

1. Prepare the base:

In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper (if using), and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute, until fragrant.

2. Add the spices and rice:

Stir in the saffron (or turmeric), smoked paprika, and cumin (if using). Cook for 1-2 minutes to allow the spices to bloom. Add the rice and stir to coat the rice with the spice mixture, letting it lightly toast for about 2 minutes.

3. Add the liquids and tomatoes:

Pour in the stock and white wine (if using), and stir to combine. Add the diced tomatoes (or fresh tomatoes), then bring the mixture to a simmer. Do not stir the rice once the stock has been added, as the goal is to let the rice cook and absorb the liquid undisturbed.

4. Cook the rice:

Let the mixture simmer for about 15-20 minutes, or until the rice is halfway cooked and the liquid has been absorbed. If the rice is drying out before it’s fully cooked, you can add a bit more stock or water as needed.

5. Add the proteins and seafood:

Once the rice is halfway cooked, arrange the shrimp, mussels, clams, squid, chicken, and chorizo (if using) on top of the rice. Push them slightly into the rice so they can cook and flavor the dish. Cover the pan with a lid or aluminum foil and cook for another 10-15 minutes, or until the seafood is cooked through, the mussels or clams have opened, and the chicken is fully cooked.

6. Let the paella rest:

Once everything is cooked, remove the pan from the heat and let the paella rest for about 5 minutes. This allows the flavors to settle and the rice to firm up a bit.

7. Garnish and serve:

Garnish the paella with freshly chopped parsley and lemon wedges. You can also add roasted red peppers, peas, or olives if you prefer. Serve the paella hot, ensuring each serving includes a good portion of seafood, meat, and rice.

Servings and Timing

• Servings: 4-6

• Total time: 1 hour

Variations

• Seafood Paella: For a classic seafood paella, use only seafood like shrimp, mussels, clams, squid, and/or fish. Skip the meat and chicken, and adjust the broth accordingly.

• Vegetarian Paella: You can easily make a vegetarian paella by using a variety of vegetables such as artichokes, bell peppers, zucchini, peas, and tomatoes. Use vegetable stock and skip the seafood and meat.

• Mixed Paella: This is the most common version, where both meat (like chicken and sausage) and seafood (like shrimp and mussels) are included, giving you a variety of flavors.

• Chickpea Paella: For a twist, add chickpeas to the paella to give it a rich, earthy flavor and extra texture.

Storage/Reheating

• Storage: Leftover paella can be stored in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: Reheat the paella on the stovetop over low heat, adding a little broth or water to moisten it. You can also reheat it in the microwave, but be sure to cover it and stir occasionally to ensure even heating.

FAQs

1. Can I use long-grain rice for paella?

While you can use long-grain rice, short-grain rice, such as Bomba rice or Arborio, is ideal for paella. These types of rice absorb more liquid and release starch, resulting in a creamier, more cohesive dish.

2. Can I make paella ahead of time?

Yes, paella can be made ahead of time and stored in the refrigerator. It may even taste better the next day as the flavors continue to meld. Just reheat gently, adding a little liquid to avoid drying out the rice.

3. What kind of pan should I use for paella?

A traditional paella pan is wide and shallow, designed to cook the rice evenly. If you don’t have one, you can use a large, wide skillet or Dutch oven. The key is to have enough surface area for the rice to spread out evenly.

4. Can I make paella without saffron?

While saffron adds a distinct flavor and color to the dish, you can substitute it with turmeric for color, though the flavor will be slightly different. Some people also use paprika to replicate the smokiness of saffron.

5. Can I use frozen seafood for paella?

Yes, you can use frozen seafood if fresh seafood isn’t available. Just make sure to thaw the seafood completely before adding it to the paella, and be careful not to overcook it, as frozen seafood can sometimes cook faster.

6. Can I add chorizo to a seafood paella?

Traditionally, chorizo is not included in seafood paella, but if you like the flavor, you can add it to a mixed paella, where both meat and seafood are included. It adds a rich, smoky flavor to the dish.

7. How do I prevent my paella from being too dry?

If your paella is drying out while cooking, you can add a little more broth or water to ensure the rice cooks properly. Be sure not to stir the rice once the liquid is added, as this can affect the texture.

8. How do I know when paella is done?

Paella is done when the rice is tender, the seafood is fully cooked, and the liquid has mostly been absorbed. You should hear a slight sizzle at the bottom of the pan, which means the rice is getting crispy (a coveted part of the dish called socarrat).

9. Can I use other types of meat in paella?

Yes, you can use different meats, such as pork or beef, though chicken and rabbit are the most traditional options in some regions of Spain. Just make sure to cook the meat thoroughly before adding the rice.

10. How can I make my paella spicier?

To make paella spicier, you can add fresh or dried chili peppers, cayenne pepper, or hot paprika to the dish. Adjust the spice level to your liking, depending on how much heat you prefer.

Conclusion

Paella is a flavorful, one-pan dish that brings together the best of Spanish cuisine. With its combination of aromatic spices, tender seafood or meat, and rich rice, it’s a comforting and satisfying meal perfect for any occasion. Whether you go with a traditional seafood version, a mixed paella, or a vegetarian variation, paella is sure to impress with its bold, complex flavors. Serve it with a crisp salad and a glass of Spanish wine, and you’ll have a meal that feels like a celebration every time.