How to Make Spanish Paella
You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood. If you love cooking International food, you will fall in love with this comforting dish!
????️ PRINT THE RECIPE:
INGREDIENTS:
▢1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
▢1 Onion , diced
▢1 bell pepper , diced (I like to use ½ red and ½ green)
▢4 cloves Garlic
▢3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
▢Bay leaf
▢1 teaspoon paprika , sweet or smoked
▢1 pinch saffron threads*
▢Salt and pepper
▢¼ cup white wine
▢4 boneless , skinless chicken thighs , cut into pieces*
▢¼ cup flat leaf Parsley chopped, divided
▢2 cups Spanish Rice*
▢5 cups Chicken Broth*
▢1/2 cup frozen peas
▢½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
▢1/2 lb Mussels (about 10-12), cleaned properly (beards off)
▢8 oz calamari rings
▢Lemons , for garnish
INSTRUCTIONS:
*Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
1. Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
2. Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
3. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
4. Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
5. Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
6. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
7. Garnish with fresh parsley and lemon slices. Serve.
MORE TIPS FOR THIS RECIPE:
*Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. If necessary you can substitute medium grain rice, like Calrose rice, and reduce the broth to 3 ¾ cups. (I don’t recommend using Arborio rice or long-grain rice for Paella).
*Meat: you could also use pork, turkey, rabbit, chorizo or a combination.
*Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.
*Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.
If buying fresh seafood, smell it to make sure it’s fresh. It should not have a strong fishy odor. Be sure to clean it properly (remove “beards” from mussels, if necessary).
*Saffron: this may be the most important ingredient, so it’s best to buy high quality. If your grocery store doesn’t carry it, try an International food market, or Amazon. If necessary, substitute 1 teaspoon saffron powder.
Adaptations can be found at:
⏳TIMESTAMPS:
0:00 Intro
0:42 What kind of rice to use in Paella
1:07 Where do I find Saffron?
1:24 What seafood to use in Paella
1:40 What do I look for when buying seafood?
1:50 Chop and sauté vegetables and add seasonings
3:42 Add white wine (optional)
4:02 Add chicken thighs, parsley, and bomba rice
4:39 Flatten out rice mixture and add chicken broth, simmer uncovered
5:10 How to get socarrat paella
5:44 Add seafood and parsley on top and cook
6:53 Cover with lid and let sit without heat
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Torrijas:
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How to make Seafood and Chicken Paella
This week with Crazyguykurt Cooks, we will be looking at the classic Spanish dish - Paella. On any normal day, rice gets to play the best supporting role. But today, along with the sexy saffron, it takes centre stage in this recipe. With the addition of both Seafood and chicken, its packed full of flavour. And I also, add chorizo for and extra measure and yes, I know its not an authentic paella ingredient, but i just love the smokiness and flavour it adds to the meal.
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INGREDIENTS:
2 cups of Bomba or Paella Rice
1 diced white onion
4 cloves of garlic (crushed)
1 sliced red pepper
150 gr sliced chorizo
50ml Tomatoe Paste
20 strands of Saffron
Flat leaf Parsley to garnish
6 chicken thighs (cut in half)
12 medium prawns (deveined and shelled)
1L chicken stock
1L fish stock
2 teaspoons Smoked Spanish Paprika
50ml Olive Oil
Paella Pan:
Induction Plate:
The Perfect Rice Recipe (Spanish Paella)
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Full Recipe:
UPDATED! How to make the Perfect Chicken Paella
UPDATED! How to make a Perfect Seafood/Chicken Paella.
UPDATE!
Cook Red diced peppers, onions & tomatoes with lid ON. Add cup water as it reduces.
STOCK
Use a 2 or 3 knorr chicken stock cubes and teaspoon salt. Add Schwartz Italian herbs table spoon. Teaspoon or two Tumeric to give colour and help thicken. 1 litre boiling water in large jug for 750g paella rice. I add frozen peas and prawns to the stock to make sure they thaw and cook.
SECRET
Only use chicken boneless thighs. Trim fat off.
Sear chicken then add 3 or 4 cloves of garlic a keep moving chicken so you don't burn the garlic.
Add pepper, tomato, onion mix and then the stock quickly so it doesn't burn.
Move the whole mixture around gently every 2 minutes to get a thick, flavoursome juice with an egg slice. Keep doing this until only the top half of the mix will move. Keep it from sticking until last 3 minutes, then let it absorb the last liquid on its own.
Make sure it bubbles well all over or the top won't cook. Don't add water unless you can stir or flavour will wash from top layer.
DON'T COVER.
Serve using EggLift slice so it stays the same way up on the plate as in the pan. Serve with lemon wedges.
INGREDIENTS
500g chicken boneless skinless thighs. Cut size of your thumb.
750g paella rice for this size pan. 500g for large frying pan. Reduce chicken by 250g too.
2 red peppers
6 tomatoes
2 medium onion all finely diced.
2 or 3 Knorr chicken stock cubes
3 gloves garlic
2 teaspoon Tumeric
1 teaspoon salt
1 mug peas
Prawns if you want.
1 litre water per 500g rice.