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.

Spanish Paella

Extra virgin olive Oil ((Spanish EVOO if you have it))

Onion (, diced)

bell pepper (, diced (I like to use ½ red and ½ green))

Garlic

roma tomatoes (, very finely diced (or 8 oz. tomato sauce))

Bay leaf

paprika (, sweet or smoked)

saffron threads*

Salt and pepper

white wine

chicken

flat leaf Parsley (chopped, divided)

Spanish Rice*

Chicken Broth*

peas

½ lb Jumbo Shrimp

lb Mussels ((about 10-12), cleaned properly (beards off))

oz calamari rings

Lemons (, for garnish)

*Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I&#039;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 once or twice during cooking.

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.

https://content.jwplatform.com/videos/7eRrhJW8.mp4

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!

Paella Updated

Paella is one of the most famous Spanish dishes. Vegan Spanish paella is delicious. It's also cheaper, lighter and healthier than the traditional one.

Vegan Spanish Paella

tbsp extra virgin olive oil

garlic

onion

red bell pepper

Italian green pepper

tomatoes

artichoke hearts (120 grams)

green beans (75 grams)

peas (65 grams)

Basmati rice (240 grams)

vegetable stock (1 liter)

turmeric powder

tsp sweet paprika

Salt and black pepper

Heat the oil in a paellera or a pan over medium heat and when it&#8217;s hot, add the garlic, onion, red and green pepper (chopped). Cook until golden brown.

Add the chopped tomatoes and cook for another 5 or 10 minutes.

Add the frozen veggies and cook 5 minutes more.

Add the rice and cook until it begins to be translucent. Pour the vegetable broth (hot), add the turmeric powder, the sweet paprika, and salt and black pepper to taste.

Stir the paella until all the ingredients are mixed and cook over medium or medium high heat for 15 or 20 minutes or until the rice is cooked. Add more vegetable broth if the rice is hard and dry.

Let stand the paella (covered) for at least 5 or 10 minutes.

I’ve made this several times now and even meat eaters love it! Delicious!

I made this today.  I like the creamy texture and the healthy ingredients.

So creamy and lovely. I had no idea I loved turmeric! Thanks for a great recipe!

DELICIOUS!!!!

Instead of veg broth I made one using water, powder kombu dashi ,2 bayleaf, salt, pepper and olive oil
for veggies i used 1 chayote, 1 jalapeño, 4 tiny eggplants, 7 green pea pods, 2 tomatoes, 6 garlic cloves, 1 onino
i added canned mixed beans at the end
for spice , instead of saffron, i used 2 tsp tumeric, some cardamom (cracked open pods and crushed the seeds inside), black pepper and red pepper

i had to add a little more water and it took a little longer than recipe

but all 4 of us enjoyed it sooooo much

thank you!

Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don&#039;t get hung up about having the exact same seafood I&#039;ve used - see Notes. And don&#039;t be scared of making paella - it is actually very forgiving if you have the right liquid/rice ratios and follow the order in which I cook things!Note on Chorizo - NOT in traditional Spanish Paella recipes however, it&#039;s widely used in Spanish restaurants outside of Spain. Australia would faint if I excluded it. So it&#039;s in!

olive oil

onion (, diced (brown, white, yellow))

garlic (, minced)

red capsicum / bell pepper (, diced)

rice

juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4))

/ 10 oz chicken thigh

chicken broth/stock (not low sodium)

saffron

mussels (, cleaned & check freshness (Note 8))

parsley (, chopped)

Chorizo - Heat 1 tbsp oil in a 30cm / 10&quot; 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&#039;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&#039;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 &quot;juicy&quot;, 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!

This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.

Traditional Spanish Seafood Paella Recipe

olive oil ((80 ml))

onion (finely diced)

sweet paprika (Spanish pimentón de la Vera

squid

rice ((380 g) see notes)

white wine ((240 ml))

seafood stock ((720 ml))

prawns (or jumbo shrimp, shells

mussels

In a large saucepan over high heat, bring the white wine and seafood stock to a simmer. Add a pinch of saffron threads and keep warm.

Meanwhile, put a large (16-inch) paella pan (see notes) over medium-high heat and add the olive oil. When hot, add the onion to the pan and saute until translucent, stirring often.

Add the garlic and cook until aromatic (about 1-2 minutes). Before it starts to brown, add the tomato and stir, adding in the paprika and a pinch of salt. Continue to stir and saute until the tomatoes are reduced and the oil is sizzling.

Gently add the squid to the pan and stir to coat in the tomato mixture. Saute for about a minute, to give some color to the squid.

Next, add the rice and stir to combine. After a minute of sauteing, spread the rice evenly across the pan (don't worry if it looks like a thin layer, it will puff up).

Gently add the simmering white wine and stock to the pan, all in one go. Reduce the heat to low, and cook, without stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out before the shrimp is cooked, you can top it up with a bit more hot stock, half a cup at a time.

Meanwhile, steam the mussels by putting them in a large skillet with a tight-fitting lid in half an inch of water. When the shells open, they are cooked! (Discard any that do not open).

When the stock in the paella pan fully evaporates, you will hear a faint cracking from the bottom of the pan as the socarrat starts to form. If you don't hear anything, you can raise the heat to medium for a short burst!

When the rice is ready, remove the pan from the heat and arrange the mussels on top of the rice. Serve from the pan, with wedges of fresh lemon.

This Spanish Paella offers flavors of sea, land and colourful vegetables. It is bursting in flavor and that is why I love this sunny dish so much. You can make this Paella with seafood or with meat or all combined. It is simple &amp; versatile recipe.

TRADITIONAL SPANISH PAELLA

vegetable oil

onion (finely chopped)

red bell pepper (finely chopped)

parsley

chicken thighs

sausages sausages ((optional))

salt & pepper

tsp smoked sweet paprika

chicken broth

tomatoes ((optional))

scallops

jumbo shrimp

mussels (scrubbed and cleaned (unopened))

green peas

corn

lemon juice

Preparation

In a large skillet, heat 1 tbsp of vegetable oil, over medium-high heat.

Sear

Add finely chopped onion and garlic, and sauté for 2 minutes on medium-high heat.

Vegetables

Add finely chopped red bell peppers, parsley, saffron &amp; smoked paprika, continue sauté on medium heat for another 5 minutes. Season with salt &amp; pepper and stir occasionally.

Meat

Move all the vegetables on the side of a skillet &amp; saute seasoned chicken thighs and mergues sausages in the same skillet. Approximately 2 minutes each side.

Rest

Remove chicken thighs &amp; mergues sausages on a small plate and set aside.

Stock

Add to the skillet chicken stock, washed rice &amp; frozen corn with green peas. Stir all to combine. (Optional; now you can add diced tomatoes as well).

Rice

Bring the rice to the gentle boil and immerse gently chicken thighs, mergues sausages, shrimps, scallops and mussels inside the rice. Cover the skillet with lid &amp; let the paella cook on medium low heat for 15 minutes. Do not open the lid.

Mussels

After 15 minutes all the liquid should have evaporated. Check for unopened mussels, and discard those immediately. Keep only opened mussels.

Serve

Once paella is cooked, sprinkle with fresh chopped parsley and drizzle with fresh lemon juice. Serve immediately!

A fresh, flavorful Spanish vegan paella packed with veggies like leeks, onions, bell peppers, mushrooms and tomatoes with tofu standing in for the seafood. It&#039;s a vibrant pop of nutrition and flavor, all in one dish--and one pot.

Vegan Paella

tofu

paprika

garlic powder

tsp Old Bay Seasoning ((optional))

tsp extra virgin olive oil

garlic ((minced))

onion ((finely diced))

leek ((cleaned of all grit, then white and green parts chopped. Optional))

medium bell peppers ((any color, finely diced))

oz cremini mushrooms mushrooms mushrooms mushrooms

white wine ((optional))

tomatoes ((diced))

tomato paste

beans

oregano

½ tsp smoked paprika

cayenne

arborio rice

vegetable stock ((or water))

Salt

parsley ((chopped))

Toss the tofu with the garlic, paprika, Old Bay seasoning, if using, and salt and black pepper.

Heat 2 tsp oil in a paella pan or any wide skillet. Add the tofu in a single layer and cook, stirring so all sides come in contact with the pan and get lightly golden brown. This is much better done in the air fryer. If using the air fryer, toss the tofu in the oil along with the other spices, place in the air fryer basket and air fry 16 minutes at 400 degrees. Toss the cubes around halfway through to ensure they all cook and crisp up evenly.

Make the tofu

Heat the oil. Add the garlic, onions, leeks and bell peppers. Season with salt and ground black pepper and saute until the onions are soft and translucent.

Add the mushrooms and the wine, if using. Cook until most of the moisture in the pot has evaporated, then add the tomatoes, tomato paste and lima beans, if using.

Mix well, add the oregano, smoked paprika and cayenne and stir in. Then add the rice and stir it in until it&#039;s merged in with the veggies and spices.

Add the rice to the skillet and cook, stirring, until the grains appear translucent, a couple of minutes. Add the vegetable stock or water to the pot, add salt to taste (the water should taste saltier than you want your rice to be) and mix well. Let the rice cook, uncovered, until the stock or water boils. Add the saffron strands and stir them in lightly.

Cover the pot and let the rice cook over low heat for 15 minutes. Uncover the pot, place the tofu on top, cover again, and let the rice cook another 10 minutes. If you want the layer of burnt rice, socarrat, at the bottom, turn up the heat in the last five minutes of cooking.

Let the rice stand, covered, for 10 minutes, then open, fluff gently with a fork, and serve, garnished with parsley.

Make the paella rice

Vaishali, was just looking at your Paella recipe.  A couple of ideas  on it. I've made the traditional way making it Vegan.  The spices and veggies are added  to the pan first and toasted .After softening, you add the rice to toast it. I use one teaspoon of Saffron which has been simmering  in the broth or water. This spreads the flavor of the Saffron all through the broth. .The broth is then added to the rice mixture and the most important thing is DO NOT STIR after this point. If you do, it releases the starches and turns into Risotto :-). When all the moist is evaporated it is done. Be careful not to burn at this point. Toward the end I add cooked peas to it by spreading them out over the top.

I make your paella at least once a month. It is a great recipe. Easy to prepare and very tasty. Love it

Tried this last night (a day ahead of National Spanish Paella Day) and it was tasty. A couple of things, I think cooking the veggies so much ahead of cooking the Arborio made for an overly mushy texture and and was not able to achieve soccarat. I did add some finely shredded nori for a little fishy undertones. I feel "generous pinch" of saffron is a little too vague. I used what I thought probably more than a generous pinch and I think it could've used more. I only had vegetable broth and not stock so I didn't want to over salt it. Good but would make modifications next time.

Took some time but was worth it....I do not understand some of the other comments regarding paella spice? I just followed the receipt with real saffron threads....It was fantastic!

Vaishali, 
Success! Made my own spice mix (have enough for a second batch) and arborio rice (a little starchy, but what I had) to make a tasty dish. Thank you!

Oh, Vaishali, your blog is such a pleasure to read. I'm not sure which is better, your recipes or your intros! Both are scrumptious.

This Spanish seafood paella is made with saffron-infused rice, a rich seafood stock, and perfectly cooked shellfish. Simmered low and slow, every bite is layered with depth and texture thanks to the creamy consistency, chunks of seafood, and crispy socarrat bottom. Serve it family-style straight from the pan for a hearty, crowd-pleasing meal!

Spanish Seafood Paella

hot seafood stock

fish parts, shrimp shells

Roma tomato (halved)

carrot (chopped)

onion (halved)

bomba rice

salt

shrimp

mussels (cleaned)

clams (cleaned)

calamari rings

red bell pepper (sliced)

garlic (minced)

tomato (grated (about ½ cup / 120 milliliter) pulp)

parsley (chopped)

lemon wedges

Boil broth

Make the stock: In a large pot, combine the seafood stock, fish parts, shrimp shells, tomatoes, carrots, and onion. Bring to a boil, then reduce to a simmer. Cook for one hour, skimming any foam from the surface. Strain and keep the stock warm.

Bloom saffron

Bloom the saffron: In a small bowl, combine saffron threads with two to three tablespoons (30-45 milliliters) of hot stock. Let steep for ten minutes.

Cook vegetables

Cook the vegetables: Heat olive oil in a 15-66 inch (38-40 centimeter) paella pan over medium-high heat. Add the green beans and red bell pepper. Cook for four to five minutes or until lightly blistered.

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Top 7 spanish paella recipes from across the web

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Vegan Spanish Paella

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