Paella Rice Mix

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! 

My goal with this paella recipe was to use the tutelage I received while living in Madrid to create a traditional Spanish paella that anyone can make (and without special equipment, like a paella pan). After lots of trial and error, I am so excited to share everything I know and have learned about making Paella, as authentically and practically for the home cook, as possible.

Paella (pai · ei · uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Although paella originates from Valencia, it’s recognized as the national food of Spain and there are several different varieties. The most common types of paella are chicken paella, seafood paella, or mixed paella (a combination of seafood, meats, and vegetables).

Shrimp Paella With S.pellegrino Lemon & Lemon Zest

The main ingredients in every paella dish are rice, saffron, chicken, and vegetables.  From there, ingredients vary depending on the type of paella or region where it’s made.  The ingredients in this easy paella recipe include:

1. Sauté:  Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.

4. Add broth.  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.

Easy Spanish Seafood Paella Recipe {no Paella Pan Needed!}

5. Cook uncovered: Cook paella uncovered for 15-18 minutes, 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.

6. Cover and let rest.  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.

Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. It’s a short grain rice that absorbs more water than regular rice, without turning mushy. You can buy Spanish rice on Amazon, World Market or an international food market.

Seafood Paella With Chorizo On The Bbq

If you don’t like seafood, leave it out and substitute more chicken and vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.

When buying fresh seafood make sure to smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).

No, you can us a regular large skillet to make Paella (I use a 12×2 inch skillet and this recipe fills it to the brim). Traditional paella is cooked in a large paella pan because it allow the rice to be spread out into a thin layer and cook more evenly.

Fusion Of Spice Paella Seasoning

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.

*Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. (If your grocery store doesn't carry it, try Amazon, World Market, or an International food market). If necessary you can substitute medium grain rice, like Calrose rice which can be found at Walmart or most grocery stores, and reduce the broth to 3 ¾ cups. (I don’t recommend using Arborio rice or long-grain rice for Paella).

*Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.

Spanish Paella Recipe

*Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using. If buying fresh seafood, smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).

*Saffron: this may be the most important ingredient, so it’s best to buy high quality. If your grocery store doesn’t carry it, try an International food market, or Amazon. If necessary, substitute 1 teaspoon saffron powder.

Calories: 535 kcal Carbohydrates: 59 g Protein: 37 g Fat: 15 g Saturated Fat: 3 g Cholesterol: 260 mg Sodium: 1159 mg Potassium: 805 mg Fiber: 3 g Sugar: 3 g Vitamin A: 1408 IU Vitamin C: 58 mg Calcium: 125 mg Iron: 4 mg

Quick And Easy Paella

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.This quick and easy Paella recipe is easy enough for a weeknight meal, yet fancy enough to serve to dinner guests. Full of Spanish flair and amazingly tasty!

Paella is one of the world’s most famous rice dishes and one of my personal favorite dishes. When my husband really wants to pamper me he takes me out to eat paella. We have a couple of Spanish restaurants nearby that are very good, but they are also very expensive, so we go on only for really really really special occasions.

Some paella purists say that chicken and rabbit are mandatory, snails are optional, meanwhile fish and shellfish are absolutely out of the question. Unlike with a risotto, stirring is absolutely forbidden because you don’t want a creamy result, and so forth!

Authentic Seafood Paella Recipe With Saffron • Hip Foodie Mom

Honestly, I think that the most important thing is that the person who is cooking really enjoys the dish itself and the process of making it.

I do not claim that my recipe represents the traditional Spanish way of cooking Paella, but it’s pretty darn good and the fact that it comes together quickly in just one pot makes it even better.

BrothThis recipe turns out great using chicken broth, but if you want to make it even more special, you can usethis Cooking Broth for Valencian Paella. If using paella broth, mix 1 container (4 cups – 1000ml) + 1/2 cup chicken broth. You can omit the saffron because it is included in the paella broth.

Buy Paella Mix Online

Rice:I used Uncle Ben’s original rice (long grain) because it was the one I had on hand, but Paella is supposed to be done with medium-grain rice. Some stores, such as Sur La Table and World Market, sell authentic rice for paella. You can also find it onAmazon.

Saffron:If you do not find/have thesaffronyou can use an envelope of thisseasoning mixthat is easy and cheaper to buy in any grocery store.

Paella Pan:This is thepaella panI used. If you don’t have a paella pan, use a 13- 15 inch or larger skillet. Try to find a heat source that can accommodate the whole paella pan or skillet. Depending on the configuration of your burners, you’ll need to place the pan over two burners or set it on your largest burner. Either way, you’ll have to move and rotate the pan to distribute the heat.

How To Make Paella

Variations:You can add some mussels if you want. Add them in step 5, after arranging the shrimp. Make sure to discard any shell that is not open after cooking.

Paella is supposed to be done with medium-grain rice called “Bomba”. Some stores, such as Sur La Table and World Market, sell authentic rice for paella. You can also find it on Amazon.

A Paella pan is very helpful when making Paella, but If you don’t have a paella pan, use a 13- 15 inch or larger skillet. Try to find a heat source that can accommodate the whole paella pan or skillet. Depending on the configuration of your burners, you’ll need to place the pan over two burners or set it on your largest burner. Either way, you’ll have to move and rotate the pan to distribute the heat.

Easy Seafood Paella Recipe (with Saffron Aioli)

Paella is a one-pot, all-in-one dish. To accompany this quick and easy paella, you need nothing more than wine, bread, and lots of family and friends.

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