Paella is more than just a dish; it’s a symbol of Spanish culture and tradition, particularly from the coastal region of Valencia. It’s a vibrant, one-pan meal filled with an array of fresh seafood, tender chicken, savory chorizo, and short-grain rice that absorbs all the flavors of spices and broth. Whether you’re hosting a gathering or cooking for a family dinner, this Paella recipe is sure to impress with its rich, deep flavors and colorful presentation.

Why You’ll Love This Paella Recipe:

Paella is more than just a meal; it’s an experience. This recipe brings together the best of Spanish cuisine in a single pan. The smoky, savory chorizo contrasts beautifully with the tender chicken and fresh seafood, while the saffron adds a luxurious golden color and a delicate, floral flavor. Whether you’re cooking for a special occasion or simply want to impress your family with a traditional Spanish dish, this paella recipe is sure to become a favorite.

History of Paella:

Paella originated in the mid-19th century in the coastal region of Valencia, Spain. Traditionally, it was cooked outdoors over an open flame using locally available ingredients like rabbit, chicken, and sometimes snails. The dish quickly evolved, with seafood variations becoming popular in coastal towns. Paella became Spain’s most famous dish because it represents communal dining—often made in large pans to serve many people at once. Today, it’s enjoyed all over the world, with regional variations including a mix of meats, seafood, and vegetables. The word “paella” itself comes from the old Valencian word for pan, making it synonymous with the wide, shallow pan in which the dish is cooked.

Authentic Paella Recipe: A Spanish Culinary Classic

Recipe by Achraf DebbouzCourse: MainCuisine: SpanishDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients You’ll Need:

2 tablespoons olive oil – for sautéing the meat and vegetables
1 medium onion, finely chopped
4 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup tomatoes, fresh or canned, chopped
1 ½ cups short-grain rice (Bomba or Arborio work best)
4 cups chicken broth (or seafood broth for a stronger flavor)
½ teaspoon saffron threads, soaked in 1 tablespoon of warm water
1 teaspoon smoked paprika – adds a rich, smoky flavor
½ teaspoon turmeric (optional, for added color)
Salt and pepper – to taste
½ pound boneless chicken thighs – sliced into bite-sized pieces for even cooking
½ pound large shrimp, peeled and deveined
½ pound mussels or clams, cleaned thoroughly
½ pound chorizo, sliced into thin rounds
½ cup frozen peas – for color and sweetness
Lemon wedges – for serving
Fresh parsley – chopped, for garnish

Step-by-Step Instructions:

Sear the Meat:
Heat the olive oil in a big, wide paella pan or a deep skillet over medium warmness. Add the chicken pieces and chorizo slices, cooking until they are browned on all sides. Once browned, remove the chicken and chorizo from the pan and set them aside. This step allows the oils from the chorizo to flavor the dish early on.
Cook the Vegetables:
Using the same pan, sauté onions, garlic, and bell peppers for about 5 minutes until soft and fragrant. The onions should turn translucent, releasing their sweetness.
Add the Tomatoes and Rice:
Stir in the chopped tomatoes and cook for another 2 minutes, allowing the tomatoes to break down slightly. Stir the rice into the pan, coating every grain with the rich flavors from the vegetables, oils, and meat juices. This step is crucial to toast the rice lightly, which enhances its texture.
Incorporate the Broth and Spices:
Add chicken broth, saffron with its soaking liquid, smoked paprika, and optional turmeric to the pan. Stir everything together, ensuring the spices are evenly distributed. Season with salt and pepper to taste. Heat the mixture gently over medium heat until it reaches a soft simmer.
Simmer the Rice:
Let the rice simmer gently undisturbed for 15-20 minutes. This process helps form the iconic “socarrat” – a crispy layer of rice at the bottom of the pan. Keep an eye on the broth levels and adjust the heat to avoid burning.
Add the Seafood and Return the Meat:
Once most of the liquid has been absorbed by the rice, carefully add the cooked chicken and chorizo back into the pan. Tuck the shrimp and mussels into the rice, making sure they’re partially submerged. Sprinkle the frozen peas over the top. Cover the pan and cook for an additional 10 minutes, or until the seafood is cooked through, and the mussels have opened.
Rest the Paella:
After the seafood is done, remove the pan from the heat and let the paella rest for about 5 minutes. This allows the rice to finish cooking and soak up the remaining juices.
Garnish and Serve:
Before serving, sprinkle the paella with freshly chopped parsley and arrange lemon wedges around the pan for a citrusy burst of flavor. Serve directly from the pan for an authentic Spanish dining experience.

Notes

For the best authentic paella flavor, using a proper paella pan is recommended. These pans ensure uniform heat distribution and help create the signature crispy rice layer (socarrat) at the base.
Saffron is a key ingredient that adds the signature color and flavor. While it can be pricey, a little goes a long way. If you can’t find saffron, turmeric can be used for color, but the flavor will differ.
If you want a vegetarian twist, swap the chicken and seafood for hearty vegetables such as artichokes, zucchini, and mushrooms.
Seafood variations can include squid, crab, or even lobster, depending on your preference and availability

Nutritional Information:

Per Serving (6 servings total):

Calories: 450
Fat: 17g
Saturated Fat: 4g
Carbohydrates: 45g
Fiber: 4g
Protein: 27g
Sodium: 850mg

FAQs

1. Can I use Arborio rice for this paella recipe?
Yes, Arborio rice works well for paella as it absorbs liquid similarly to traditional Bomba rice. However, Bomba is the most authentic option due to its unique ability to absorb a lot of liquid without becoming mushy.

2. Is saffron necessary for paella?
Saffron is a key ingredient that gives paella its distinct flavor and yellow color. While it can be substituted with turmeric for color, saffron provides an irreplaceable depth of flavor.

3. What other types of seafood can I add to this recipe?
You can customize the seafood in your paella by adding calamari, lobster, or scallops. Just be sure to adjust cooking times accordingly, as different types of seafood may cook at varying speeds.

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