Authentic Paella Recipe: A Spanish Culinary Classic

ByAchraf Debbouz
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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
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Authentic Paella Recipe: A Spanish Culinary Classic

Recipe by Achraf DebbouzCourse: MainCuisine: SpanishDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

50

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 – gives a smoky depth

  • ½ teaspoon turmeric (optional, for added color)

  • Salt and pepper – to taste

  • ½ pound boneless chicken thighs, cut into bite-sized pieces

  • 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:
    In the same pan, add the chopped onions, garlic, and diced bell peppers. Sauté for about 5 minutes until the vegetables become soft and aromatic. 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. Add the rice to the pan, stirring to coat the grains with the flavors of the vegetables, oil, and juices from the meats. This step is crucial to toast the rice lightly, which enhances its texture.
  • Incorporate the Broth and Spices:
    Pour in the chicken broth, saffron (with its soaking water), smoked paprika, and turmeric (if using). Stir everything together, ensuring the spices are evenly distributed. Season with salt and pepper to taste. Bring the aggregate to a mild simmer over medium heat.
  • Simmer the Rice:
    Allow the rice to simmer gently without stirring 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. Nestle the shrimp and mussels into the rice mixture, ensuring they are 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 allow for even heat distribution and the formation of the iconic crispy rice layer (socarrat) at the bottom.

  • 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 prefer a vegetarian version, substitute the chicken and seafood with additional vegetables like 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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