Authentic Spanish Paella Recipe
Want an authentic paella recipe? This Spanish paella recipe is bursting with seafood, chicken, and flavor! Easy enough for a weeknight, special enough for company. Get the secret to perfect socarrat!
Alright, let's talk paella. ever find yourself craving a vacation you can eat ? me too! that’s why i went on a mission to perfect my paella recipe .
This dish is pure sunshine. it’s bursting with flavor and seriously impressive.
Unlocking the Magic of Paella
The Spanish paella recipe is from Valencia. Think sunny coasts and happy people. This recipe is medium difficulty. You'll need about 1 hour and 15 minutes. This will feed around 6-8 people.
Why You Need This Paella Recipe in Your Life
Honestly, this shrimp paella recipe is my secret weapon. it's packed with protein. perfect for a dinner party or a special occasion.
The combination of seafood, chicken, and chicken chorizo is just chef's kiss . plus, it's just fun to make! you can think of it as a seafood raw bar inside of a pan.
Imagine this: saffron-infused rice, juicy rice shrimp , savory smoked sausage and veggies . sounds good, right? this isn't just any easy paella recipe .
We're aiming for the best paella recipe you've ever made. this is more than just a paella recipe seafood . it's a spanish seafood paella .
It’s the kind of meal that brings people together. let's dive into what you'll need!
Paella Ingredients You'll Need
For this, you need a good foundation. olive oil is key. then we have 1 large onion, 2 cloves garlic, 1 red bell pepper and 1 green bell pepper.
And 1 teaspoon smoked paprika. i cannot stress this enough, get some saffron threads, you only need 1/2 teaspoon and make sure they are toasted! grab 1 (14.
5 ounce) can of diced tomatoes, undrained. you'll also need 6 cups chicken broth. using fish broth gives you a super intense flavor.
Let's talk protein. you'll want 1 pound boneless, skinless chicken thighs. cut those into bite-sized pieces. and ½ pound of spanish chorizo .
Don't forget 1 pound large shrimp paella . you will also need 1 pound mussels and ½ pound clams. lastly, you'll need 2 cups bomba rice (or another short-grain rice).
And 1 cup frozen peas. we're also gonna need salt and pepper. as well as lemon wedges and fresh parsley.
My Paella Journey (and Lessons Learned!)
Okay, so i tried making paella for the first time. it was a disaster! i stirred the rice! big mistake.
That socarrat? non-existent. it tasted good, but texture was totally off. that’s why i'm sharing this recipe with you. so you don't make the same mistakes i did! one of my tips is to not stir!
Okay, bestie, let’s dive into the deets for this Authentic Spanish Paella . I swear, once you nail this paella recipe, you'll be the star of every potluck!
Ingredients & Equipment: Let's Get Organized!
This isn't just a meal; it's an experience . i remember the first time i made a spanish paella recipe . it was a disaster! undercooked rice, burnt seafood.
..but hey, we learn! let's not repeat my mistakes, ok?
Main Ingredients: The Building Blocks
Listen up, quality matters. The better the ingredients, the better your paella.
- Olive Oil: 2 tablespoons (30 ml) . Go for extra virgin. It's worth it.
- Onion: 1 large . Finely chopped, like you mean it.
- Garlic: 2 cloves . Mince 'em good.
- Bell Peppers: 1 red, 1 green . Seeded and chopped. Adds that fresh kick, you know?
- Smoked Paprika: 1 teaspoon (5 ml) . Smoked is key here. It makes all the difference in our paella recipe!
- Saffron Threads: ½ teaspoon (2.5 ml) , toasted. Don't skip the toasting. It wakes up the flavor. Seriously.
- Diced Tomatoes: 1 (14.5 ounce/411g) can . Undrained.
- Chicken Broth: 6 cups (1.4 liters) . Use a good quality broth, homemade if you can. It's the flavor base, people!
- Chicken Thighs: 1 pound (450g) . Boneless, skinless, and cut into bite-sized pieces.
- Spanish Chorizo: ½ pound (225g) , sliced. If you can't find it, a good smoked sausage and veggies will work.
- Shrimp: 1 pound (450g) . Peeled and deveined. We're making a Shrimp Paella Recipe after all!
- Mussels: 1 pound (450g) . Scrubbed and debearded. (The raw bar at the store has some great options!)
- Clams: ½ pound (225g) . Scrubbed.
- Bomba Rice: 2 cups (400g) . Crucial! It absorbs liquid without getting mushy. Making this an easy paella recipe .
- Frozen Peas: 1 cup (150g) .
For the shrimp , go for wild-caught if you can. you'll taste the difference. the chorizo should be firm and have a deep red color.
That means it's gonna pack a flavour punch!
Seasoning Notes: Flavor Power!
Okay, pay attention. This is where the magic happens.
A great paella recipe seafood needs saffron, smoked paprika, salt, and pepper are your core crew. But don't be afraid to experiment with a pinch of cayenne for heat.
Honestly, I sometimes throw in a bay leaf for extra depth.
Equipment Needed: Keep It Simple
You don’t need a million gadgets, I promise.
- Paella Pan: 15-18 inch (38-46cm) . This is essential. It needs to be wide and shallow, so the rice cooks evenly.
- Large Saucepan: For heating the broth.
- Cutting Board & Knife: Duh.
- Wooden Spoon: For stirring (but not too much!).
If you don't have a paella pan, a large skillet will do in a pinch, but you won't get that authentic socarrat .
Okay, let's dive into this spanish paella recipe adventure! i'm picturing us, aprons on, ready to conquer this amazing dish together.
Honestly, making paella is less intimidating than it looks. it's about layering flavors and having fun.
Authentic Spanish Paella Recipe Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Cooking Method: Paella Perfection
Prep Steps: Mise en Place is Your Amigo!
First things first, essential mise en place . chop your veggies: onion, garlic, bell peppers. slice that chicken chorizo up. get your raw bar seafood ready.
Trust me, it's worth it. this way, you're not scrambling while the rice is cooking. it's all about staying organized!
Time-saving organization tips? Pre-measure your rice and broth. Have it all within arm's reach. Trust me, it saves SO much time.
Safety reminders? Watch that hot oil! And don't overcrowd the pan when searing the chicken.
Step-by-Step Process: Let's Get Cooking
- Sauté your onion, garlic, bell peppers in 2 tablespoons olive oil until soft.
- Stir in 1 teaspoon smoked paprika and 1/2 teaspoon toasted saffron . Cook briefly.
- Add the 14.5 ounce can of diced tomatoes . Cook for a bit.
- Sear 1 pound of chicken thighs until browned. Toss in 1/2 pound sliced Spanish chorizo .
- Stir in 2 cups Bomba rice , coating it well.
- Pour in 6 cups hot chicken broth . Season with salt and pepper. Simmer, undisturbed, for 15 minutes . No stirring! . This is key for that socarrat , you know?
- Arrange 1 pound shrimp , 1 pound mussels , and 1/2 pound clams in the rice. Cook until seafood is done.
- Sprinkle in 1 cup frozen peas . Cook until heated through. Listen for the crackle!
Pro Tips: Secret Paella Weaponry
Expert techniques? the socarrat is everything . it's that crispy rice at the bottom. yum! crank up the heat slightly at the end.
Listen for that crackling sound. be careful not to burn it, though!
Common mistakes? Stirring the rice! Don't do it! Also, using too much liquid. Easy Paella Recipe is not equal to Mushy Paella Recipe!
Make-ahead options? You can prep the veggies ahead. That's it! But the Shrimp Paella is best fresh. Honestly, paella recipes are best enjoyed when made from start to finish!
I once tried to rush a chicken paella and, oh my gosh, it was a disaster! the rice was mushy, and the seafood was overcooked.
Learn from my mistakes. this spanish seafood paella is worth the time and effort. now, go forth and create your own best paella recipe .
The mediterranean seafood awaits! don't forget the lemon wedges and some fresh parsley! you've got this! what are you waiting for, go make my shrimp paella recipe .
Alright, let's talk about making this paella recipe sing! after the hard work, it's time for those finishing touches that elevate your dish.
Here's my take on getting it just right. honestly, these are the details i always pay attention to.
Recipe Notes
Plating Like a Pro
Forget everything you know. okay, not everything . but presentation matters! don't just dump the spanish paella recipe on a plate.
Spoon portions artfully. garnish with extra parsley and those beautiful lemon wedges. think of it like a raw bar masterpiece.
And remember, a great paella recipe seafood looks as good as it tastes! my grandma always said, "the eyes eat first!" she's right, you know?
Complementary Sides and Sips
What you drink with your shrimp paella recipe matters. a crisp spanish paella calls for a crisp spanish wine, like albariño.
Trust me on this one! it is the best pairing. if wine's not your thing, maybe a light sangria or even just some sparkling water with a squeeze of lemon will do.
As for sides, i love a simple green salad with a light vinaigrette. or, you could be adventurous with a chicken chorizo tapas platter beforehand.
Storing Leftover Paella
Leftovers? with this best paella recipe , you sure? okay, okay, sometimes it happens. pop the pialla recipes in an airtight container.
Put it in the fridge for up to 3 days. for freezing, the texture might change a bit (the rice can get a little mushy, honest).
For reheating, add a splash of broth to bring it back to life. the secret is low and slow reheating.
The key is to keep the flavour with the perfect rice shrimp .
Paella Adaptations
Want to tweak the paella recipes to suit your needs? here are some ideas. swap out the shrimp paella for other seafood, like scallops or mussels.
For a mediterranean seafood vibe, add artichoke hearts.
If you need a gluten free paella recipe , ensure your chorizo is gluten-free. look for certified sausages to avoid cross-contamination.
Another great option will be using cauliflower rice for low carb paella recipe .
Seasonal Ingredient Swaps
Think about swapping ingredients based on the season to make the perfect easy paella recipe . in the fall, butternut squash is a great addition.
In the summer, fresh corn is great. let your creativity flow! honestly, using what's in season is the best .
Paella Nutrition at a Glance
Let's talk nutrients. A serving has about 550-700 calories. It is also packed with protein. The smoked sausage and veggies contribute vitamins. It is a pretty balanced meal, honestly!
Okay, that's the lowdown. don't be scared to experiment and make this chicken paella , your own spanish seafood paella .
Have fun, and enjoy every bite! cooking should be a joy, not a chore.
Frequently Asked Questions
What's the best type of rice to use for this paella recipe?
Bomba rice is the gold standard for paella because it absorbs liquid incredibly well without becoming mushy. If you can't find Bomba, Calasparra rice is a good alternative. As a last resort, Arborio rice can work, but keep a close eye on it as it tends to cook faster and can get a bit sticky – think of it like using Aunt Bessie's instead of homemade Yorkshire puddings; still good, but not quite the same!
How do I get that crispy bottom layer, the socarrat, in my paella recipe?
Ah, the socarrat - the Holy Grail of paella! The secret is to avoid stirring the rice once you've added the broth. Towards the end of cooking, increase the heat slightly and listen carefully for a gentle crackling sound. This means the rice at the bottom is caramelizing. Be vigilant, though; you want a crispy bottom, not a burnt one – think more golden brown than black!
Can I make this paella recipe ahead of time?
Paella is best enjoyed fresh, straight from the pan, like fish and chips on Brighton pier! However, you can prep the ingredients (chop veggies, measure spices) a day in advance to save time. Cooking the paella entirely ahead of time can result in a slightly less vibrant flavour and texture. If you absolutely must, partially cook it, stopping just before adding the seafood, and then finish cooking right before serving.
What are some good substitutions if I can't find certain ingredients for this paella recipe?
No worries, a little substitution is perfectly fine! If you can’t find Spanish chorizo, a good quality smoked sausage will do the trick. If fresh tomatoes are out of season, canned diced tomatoes work just as well. And remember, this paella recipe is your canvas – feel free to get creative with the protein and veggies based on what’s available and in season!
How do I store leftover paella, and how long will it last?
Store leftover paella in an airtight container in the refrigerator. It’s best consumed within 1-2 days. Reheat gently in a pan with a splash of broth or water to prevent it from drying out. Be extra cautious when reheating seafood, making sure it's heated through properly to avoid any food safety issues - Nobody wants a dodgy tummy after a delicious paella!
Is paella a healthy dish? What are the nutritional benefits of this paella recipe?
Paella can be a relatively healthy and balanced meal, especially when loaded with seafood and vegetables. It provides a good source of protein, carbohydrates, and essential nutrients. However, keep in mind that chorizo can be high in fat, so you can use it sparingly or opt for a leaner version. This dish offers a good mix of nutrients, but like a proper fry up on a Sunday morning, moderation is key!
