Here’s how to make a paella recipe…the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish.
Here’s a stunning one pan dinner that’s made for celebrations: paella! This traditional Spanish rice dish has thousands of variations. but it’s always rice with an explosion of colorful toppings. This one is our best classic paella recipe, based on our travels through Spain! We’ve perfected the skills so you can try it at home. It stars saffron-scented rice, mixed colorful vegetables and shrimp, and it’s full of traditional flavor. Here’s everything you need to know to make paella at home!
Paella is a traditional Spanish dish with saffron-flavored rice topped with seafood, meat and/or vegetables and served in a shallow paella pan. There are varying sizes of paella pans: small pans for two people, and massive paella pans for a crowd. (Fun fact: the world’s largest paella was made in a pan big enough for 30, 000 people!)
Easy Paella Recipe
What types of paella are there? Spaniards themselves differ on what is the most classic, authentic paella recipe. Alex and I have eaten paella in Valencia, Barcelona, and Madrid, and all of them have been vastly different. There are four main types of paella:
Paella recipe, we used the common elements in the paella recipes we’ve had in different regions in Spain. Here’s what’s featured in this paella:
A paella pan is a large round, shallow pan with handles used for cooking paella. The shallow shape lets rice cook consistently and lets it dry out more than it can in a skillet. If you have a paella pan or want one, now’s the time to use it! This recipe is for a 15-inch paella pan that serves 4 people. If you’re looking for one, here’s a link to purchase a 4-person paella pan.
One Pot Spanish Rice And Prawns Recipe: How To Make One Pot Spanish Rice And Prawns Recipe
Don’t have a paella pan? Don’t worry! Make this paella in your largest skillet. The larger the better! You may need to adjust the cook time slightly if you are using a skillet.
Paella pan care instructions:Paella pans are made of carbon steel and can rust. Make sure to dry the pan completely after cleaning it, and rub it with a bit of vegetable oil to prevent rusting.
The most authentic paella rice type is called bomba rice. Bomba rice is a white short grain rice. You can also use Arborio rice, which is easier to find but can result in a gummier texture than bomba. Either work! For this recipe we tried bomba and felt like it had more consistent results. You can find bomba rice online. Order it:Bomba rice
Spanish Cauliflower Rice (with Chorizo, Chicken & Shrimp)
This is an authentic style paella recipe, so it uses two special spices to get that traditional flavor. Here’s what to know:
Once all the ingredients are added to the pan in paella, here’s what to do…or really, what not to do. Don’t stir it! Please repeat: no stirring allowed. The broth and spices boil through the rice, leaving everything perfectly flavored and cooked.
Traditionally, it’s good to get a brown crust on the bottom of the rice (perfectly brown, without burning it). The Spanish call this
My Traditional Spanish Paella
. It’s difficult to achieve the perfect socarrat because so much depends on the exact timing. It’s also a little harder to get it if you’re using a skillet. But never fear! Each time you cook this recipe, you’ll learn new things about perfecting your paella technique.
Don’t want to make a shrimp paella recipe? No problem. We love making vegan and vegetarian paella as well. (Or go to this Easy Vegetarian Paella.) Here’s what to do to customize this recipe:
Making this paella as part of a dinner? Here’s are some first course and side dish ideas for what to serve with paella:Spanish Rice Dish Paella Recipe ‐ This simple Shrimp and Chorizo Paella is easy to make, has classic paella ingredients with all Spanish flavors. Feed and impress a crowd with this paella recipe!
Sausage And Shrimp Paella Recipe
I have been working on this Shrimp and Chorizo Paella recipe for a little while, and I felt like it was time to share. Ever since I studied in Spain, I have been wanting to make Paella. Even though the region I lived in wasn’t particularly known for their Paella, they still had an excellent variety to choose from for those who wanted to sample this classic Spanish dish.
Paella is a rice dish from Spain, originally from the Valencia region. Paella is named after the word “paelle” which means “pan”!
For some reason I was very intimidated by Paella, and I never quite got around to making it until now. I wanted to figure out how to make paella from scratch, using all the traditional spices.
Easy Shrimp And Chicken Paella • Curious Cuisiniere
It took a few trial runs, but the last time I made this Shrimp and Chorizo Paella I was happy with the results. Saffron and smoked Paprika are definitely necessary.
It does help to get the right kind of rice and make sure to use the right amount of liquid. I was able to find some Spanish paella rice (redondo rice, or bomba rice) but it can be hard to find. The preferred kind of rice is a short grain white rice, so Arborio is the next best thing if you can’t find paella rice. Be sure you read the packaging and use the amount of liquid that is recommended.
Because Paella has been a very popular dish all throughout its history, it went through a lot of adoption and adaptation. There is no one true traditional Paella list of ingredients. But at a minimum you need the following:
Paella Mixta (spanish Paella With Seafood And Meat)
I wanted to put shrimp and chorizo in my paella recipe because that seemed to be closest to the kind I ate in Spain even though the traditional Valencia Paella is never made with chorizo. Of course the seafood paella usually had mussels, clams, squid, shrimp and fish, but I wanted to keep it on the simple side so I just used shrimp. You can use any kind of meat or seafood that you would like, or even skip the meat altogether.
The hardest part was keeping the bottom from burning. This is partially because I have an electric stove (I would prefer gas) and partially because the pan I used was a bit thin. If you are using an electric stove, be sure to keep the heat on low and keep an eye on it to watch for burning, and also try to choose a pan with a thicker base for better heat distribution.
Keyword: 30 Minute Dinners, Chorizo, Easy Recipes, Paella Recipe, Paella With Chorizo, Paella With Shrimp, Shrimp, Shrimp and Chorizo Paella, Weekend Meals, Weeknight Dinners
Spanish Rice And Shrimp Recipe
*If you cannot find bomba rice you can use arborio. Be sure to follow package instructions for the amount of liquid, defer to package instructions if they are different than what is listed here.
*If you cannot find Spanish chorizo you can use andouille sausage or Kielbasa. Be sure you get the kind that is ready to eat and not one that is raw.
*I always use kosher salt. If you do not have kosher salt and are using regular table salt, reduce salt to ½ teaspoon and adjust for taste.
Spanish Paella With Shrimp And Artichoke Hearts
*Nutritional information is an estimate and is provided as a courtesy for your convenience. If you have any diet restrictions, please do your due diligence to make sure this recipe fits your needs.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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