Spanish Paella
User Reviews
4.9
Spanish Paella
Description
This Spanish Paella begins by frying sliced chorizo until browned, followed by lightly cooking squid rings and setting them aside. Aromatics such as garlic, onions, and diced red bell pepper are sautéed before adding chicken thigh pieces to brown briefly but remain uncooked inside. Paella rice is stirred in to coat the grains with oil, which helps the cooking process.
A flavorful cooking broth combining chicken stock, fresh or crushed tomatoes, and saffron is then added. The mixture simmers gently without stirring, allowing the rice to cook evenly and develop a characteristic crust at the bottom. Peas, prawns, and mussels are incorporated near the end to complete the dish, infusing it with a briny seafood essence and layered textures.
Paella is served garnished with chopped parsley and lemon wedges for brightness. The recipe emphasizes using cured chorizo and specific paella rice varieties (Bomba, Valencia, or Calasparra) for the best texture and taste. Freshness of seafood, especially mussels, is crucial to avoid off flavors. Adjustments for salt are usually unnecessary due to the salty chorizo and stock, but seasoning can be modified at the end.
Ingredients
- 1 - 2 tbsp olive oil
- 7 oz / 200g chorizo sliced 1/2 cm / 1/5" thick (Note 1, 2 pieces
- 200g / 6 oz squid cut into 7mm / 1/4" thick rings (Note 2, aka calamari
- 1 onion , diced (brown, white, yellow)
- 3 garlic minced, cloves
- 1 red bell pepper diced, or capsicum
- 1 1/2 cups paella rice ("Bomba", "Valencia" or "Calasparra" rice) (Note 3)
- 2 tomato OR 3/4 cup canned crushed tomato (Note 4, juicy ripe, peeled and diced
- 300g / 10 oz chicken thigh fillet , cut into 1.5" / 3.5cm pieces
- 3 1/2 cups chicken broth or homemade seafood broth (Note 5, not low sodium
- 1 tsp saffron or 1/4 tsp ground saffron, Note 6, threads
- 1 cup peas frozen
- 12- 16 prawn whole (shell on) (Note 7, medium or large
- 12 mussel cleaned & check freshness (Note 8, large
Garnish
- parsley chopped, fresh
- 2 lemon cut into wedges, plural
Instructions
- Chorizo - Heat 1 tbsp oil in a 30cm / 10" paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.
- Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
- Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.
- Add Rice - Add rice and mix until the grains are coated in oil.
- Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.
- Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.
- Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).
- Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.
- Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
- Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).
- Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!
Notes
- The paella is well-seasoned from the salted chorizo and non-low-sodium chicken stock; additional salt is optional to taste at the end.
- Use pre-cooked cured chorizo, not raw sausage, for proper texture and flavor.
- Squid should be fresh or thawed; slicing your own tube is often necessary.
- Choose authentic paella rice types like Bomba, Valencia, or Calasparra for ideal cooking texture.
- Fresh or canned diced tomatoes are suitable depending on availability.
- Seafood broth or homemade fish stock enhances flavor but is optional.
- Saffron threads provide traditional color and aroma; imitation saffron powder can be used as a budget alternative.
- Fresh prawns with shell on add moisture and flavor; peeled prawns should be added later to prevent overcooking.
- Clean and check mussels for freshness; discard any with off odors or ragged tufts.
- Use a wide skillet or paella pan no more than about 2 cm deep for even rice cooking.
- Paella can be adapted by omitting seafood and adjusting liquid amounts, or by substituting proteins to suit preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Serving | 553g | |
| Calories | 692cal | 35% |
| Carbohydrates | 55.7g | 19% |
| Protein | 56.3g | 113% |
| Fat | 25.6g | 39% |
| Saturated Fat | 7.3g | 37% |
| Cholesterol | 284mg | 95% |
| Sodium | 1247mg | 52% |
| Potassium | 1055mg | 22% |
| Fiber | 2.3g | 9% |
| Sugar | 4.6g | 9% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 96.5mg | 107% |
| Calcium | 120mg | 12% |
| Iron | 6.8mg | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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