Description
Spanish Paella is a vibrant and festive one-pan dish that brings the rich, authentic flavors of Spain into your kitchen. Featuring saffron-infused short-grain rice, fresh seafood, tender meats, and an aromatic blend of spices and vegetables, this traditional recipe is perfect for gatherings and adaptable to various dietary preferences. Enjoy a comforting yet impressive meal that captures the essence of Valencian cuisine with every flavorful bite.
Ingredients
Scale
Rice and Spices
- 2 cups short-grain rice (bomba or arborio)
- 1/2 teaspoon saffron threads
- 1 teaspoon smoked paprika
Proteins
- 1/2 lb chicken pieces (thighs or drumsticks)
- 1/2 lb rabbit (optional, cut into pieces)
- 1 lb seafood mix (mussels, shrimp, clams, squid)
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 bell pepper, diced
- 1/2 cup peas (fresh or frozen)
Liquids and Oils
- 4 cups chicken or fish broth (hot)
- 3 tablespoons extra virgin olive oil
Garnishes (optional)
- Fresh lemon wedges
- Fresh parsley or chopped chives
Instructions
- Prepare Your Ingredients: Chop onions, garlic, tomatoes, and bell peppers while cleaning and prepping seafood and meats. Measure out rice, broth, and spices to have everything ready.
- Sauté the Sofrito: Heat olive oil in a wide, shallow paella pan or large skillet over medium heat. Add onions, garlic, and bell peppers, cooking gently until soft and fragrant. Stir in tomatoes and cook down until thickened to form the sofrito base.
- Brown the Proteins: Add chicken pieces and rabbit (if using), searing them until golden on all sides to lock in flavor. Add seafood later in the cooking process to prevent overcooking.
- Add Rice and Spices: Pour in the rice and stir to coat every grain with the sofrito mixture, saffron (bloomed in a little warm broth), and smoked paprika, ensuring maximum flavor absorption.
- Pour in Broth and Simmer: Add hot broth evenly across the pan. Let it simmer gently without stirring to allow even cooking and formation of the prized socarrat crust on the bottom.
- Add Vegetables and Seafood: Arrange peas, mussels, shrimp, and clams on top decoratively. Cover with a lid or foil if needed to help the seafood steam while the rice finishes cooking.
- Rest and Serve: After all liquid is absorbed and seafood is cooked through, remove from heat and let the paella rest for 5 to 10 minutes. This allows the flavors to meld and the texture to set before serving.
Notes
- Use a wide, flat paella pan for even heat distribution to develop the socarrat crust.
- Do not stir the rice once broth is added to prevent mushiness and encourage caramelization.
- Bloom saffron in warm broth before adding to enhance color and aroma.
- Use fresh seafood and quality broth for authentic and rich flavors.
- Control heat carefully to cook slowly over medium to low to avoid burning.
- Allow the paella to rest off heat before serving to improve taste and texture.
- Leftovers can be refrigerated up to 3 days; separate seafood if possible to maintain texture.
- Paella without seafood can be frozen for up to 2 months; thaw thoroughly before reheating gently on the stove with broth.
- Avoid using a microwave to reheat to preserve texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg