This authentic Spanish Paella combines vibrant saffron-infused rice with a medley of perfectly cooked proteins and vegetables. Ready in just one hour, this classic Mediterranean dish delivers an impressive 37g of protein per serving while keeping the preparation simple and straightforward.
Perfect for family gatherings or special occasions, this hearty meal brings the essence of Spanish coastal cuisine right to your table. The balanced blend of flavors and textures makes every forkful a delightful adventure.
Essential Ingredients
- Rice Base: 2 cups Spanish rice, the heart of any authentic paella
- Proteins: Chicken thighs, jumbo shrimp, mussels, and calamari rings for a delightful seafood medley
- Aromatics: Onion, bell peppers, garlic, and fresh tomatoes for the flavor foundation
- Seasonings: Saffron threads, paprika, bay leaf, salt, and pepper for authentic Spanish taste
- Liquids: 5 cups chicken broth, white wine, and Spanish extra virgin olive oil
- Finishing Touches: Frozen peas, fresh parsley, and lemon wedges for garnish
Step-by-Step Instructions
- Create the Sofrito: Heat olive oil and sauté onions, peppers, and garlic until fragrant and tender
- Build the Base: Add tomatoes, seasonings, and wine. Let it simmer to develop rich flavors
- Add the Rice: Incorporate chicken, parsley, and rice, allowing them to toast briefly
- Begin the Magic: Pour in broth and avoid stirring to achieve that beloved crispy bottom
- Layer the Seafood: Once rice is nearly done, arrange seafood and peas on top
- Rest and Serve: Let it rest covered for 10 minutes, then garnish with parsley and lemon
Cooking Techniques
The most exciting part of making paella is creating the socarrat – that golden, crispy layer of rice at the bottom of the pan! To get this right, remember the golden rule: no stirring after the broth goes in. Just give the pan a gentle shake now and then.
The saffron needs a bit of special care too – add it early so it releases all its lovely color and flavor. When adding your seafood, place it gently on top of the rice near the end of cooking – this keeps everything perfectly cooked and adds a beautiful presentation.
Variations and Substitutions
While saffron gives paella its signature color and taste, you can use turmeric in a pinch – though the flavor will be different. No Spanish rice? Medium-grain rice works too! For the protein mix, feel free to play around – chorizo adds amazing flavor, or try just seafood for a paella de marisco.
Can’t find mussels? Double up on shrimp or add scallops instead. The vegetables are flexible too – try artichokes, green beans, or roasted red peppers for different takes on this Spanish classic.
Serving Suggestions
Serve your paella straight from the pan – it’s more fun and traditional! Place the pan in the middle of the table with lemon wedges around the edges. A simple green salad with a light vinaigrette makes a perfect side.
Some crusty bread helps soak up the amazing flavors. Spanish wines like Albariño or Rioja go wonderfully with this dish. For a complete Spanish experience, start with some simple tapas like marinated olives or pan con tomate.
Storage Tips
Keep leftover paella in an airtight container in the fridge for up to 2 days. The rice might get a bit soft when reheated, but it’ll still taste great! Warm it up in a pan with a splash of broth, or use the microwave if you’re in a hurry.
The seafood is best enjoyed the day it’s cooked, so if you’re planning leftovers, you might want to add less seafood during cooking and save some to cook fresh when reheating.
Spanish Paella
Equipment
- Large skillet or paella pan
Ingredients
Main Ingredients
- 1/4 cup Extra virgin olive oil Spanish EVOO if you have it
- 1 whole Onion diced
- 1 whole bell pepper diced (½ red and ½ green)
- 4 cloves Garlic
- 2 cups Spanish Rice
- 5 cups Chicken Broth
- 4 whole chicken thighs boneless, skinless, cut into pieces
- 1/2 lb Jumbo Shrimp peeled, tail on
Instructions
- 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.
- Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
