Spanish Paella
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
535 kcal
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Course
Main Course
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Cuisine
Spanish
Spanish Paella
Description
Spanish Paella is a traditional rice dish cooked with a combination of chicken, seafood, vegetables, and aromatic spices. This recipe uses boneless, skinless chicken thighs, shrimp, mussels, and calamari rings, along with diced onion, bell peppers, and garlic sautéed in extra virgin olive oil. Tomatoes provide a fresh base, enhanced by saffron threads and smoked paprika that impart a subtle earthy aroma and color to the dish.
The rice is carefully simmered in chicken broth and white wine, absorbing the flavors while being cooked undisturbed to develop a characteristic crust on the bottom. The final dish balances tender meats and seafood with the soft but firm texture of the rice, accented with fresh parsley and lemon garnishes.
Paella is typically served as a main course and can be enjoyed as a festive meal for gatherings. It pairs well with simple side salads or crusty bread. The recipe can be adapted by substituting different meats, seafood, or vegetables without losing its distinctive character.
Using high-quality saffron enhances the authenticity and flavor; if unavailable, saffron powder serves as an alternative. For convenience, chicken broth replaces traditional fish stock, and frozen seafood can be used if fresh is not accessible. Proper cleaning of shellfish and thawing of seafood beforehand is recommended for best results.
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 tomato very finely diced (or 8 oz. tomato sauce
- bay leaf
- 1 teaspoon paprika , sweet or smoked
- 1 pinch saffron threads
- salt
- black pepper
- ¼ cup white wine
- 4 chicken thigh cut into pieces, boneless, skinless
- ¼ cup parsley chopped, divided, fresh chopped
- 2 cups Spanish rice
- 5 cups chicken broth
- 1/2 cup peas frozen
- ½ lb Shrimp about 12 - peeled, tail on, or prawns, jumbo size
- 1/2 lb mussels (about 10-12), cleaned properly (beards off)
- 8 oz calamari rings
- lemon for garnish, plural
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!
- 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.
- 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!).
- 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).
- 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).
- 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.
- Garnish with fresh parsley and lemon slices. Serve.
Notes
- Use Spanish bomba rice or medium-grain rice like Calrose for best texture; adjust broth quantity if substituting.
- Seafood can be varied or omitted; frozen mixed seafood packets are a convenient option but thaw them overnight in the fridge.
- High-quality saffron is key for flavor; if unavailable, saffron powder can substitute.
- Chicken broth substitutes fish stock for ease without sacrificing much flavor.
- Clean mussels thoroughly by removing beards and inspecting freshness by smell.
- Adapt the recipe to include different meats like pork, turkey, or chorizo by browning separately and adding with rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 37g | 74% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 260mg | 87% |
| Sodium | 1159mg | 48% |
| Potassium | 805mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1408IU | 28% |
| Vitamin C | 58mg | 64% |
| Calcium | 125mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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