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!
Rick Stein Traditional Spanish Paella Recipe
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.
Spanish Paella Recipe (paella Valenciana)
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.
Brown Rice Shrimp Paella Recipe With Chorizo
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.
Seafood Paella Recipe
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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Broth: This recipe turns out great using chicken broth, but if you want to make it even more special you can use this 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.
Autentic Spanish Paella: Recipes And Traditions
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 on Amazon.
Saffron: If you do not find/have the saffron you can use an envelope of this seasoning mix that is easy, and cheaper, to buy in any grocery store.
Paella Pan: This is the paella pan I 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.
Spanish Paella Rice With Salmon & Peas
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.
Calories: 711 kcal Carbohydrates: 86 g Protein: 41 g Fat: 21 g Saturated Fat: 5 g Cholesterol: 243 mg Sodium: 1757 mg Potassium: 802 mg Fiber: 4 g Sugar: 5 g Vitamin A: 2150 IU Vitamin C: 81.1 mg Calcium: 193 mg Iron: 5.2 mg
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What Is Paella Rice?
Originally posted in January 2016 post content was edited to add more helpful information, no change to the recipe in September 2021.
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…This saffron-infused paella recipe is loaded with mussels, clams, and shrimp. Grill it in your biggest skillet for best flavor (no special pan required). Paella serves a crowd for your next cookout!
Sally is the author of four cookbooks and is a regular correspondent for the Boston Globe Wednesday Food Section. She also is a food photographer.
Authentic Paella Recipe (step By Step Video!)
A festive occasion calls for a big statement, and this paella is just that: a colorful rice dish bursting with clams, mussels and shrimp along with smoky chorizo and saffron for tons of flavor. You don’t need much else to serve alongside it, but you could make a green salad if you feel inspired.
Set the whole pan of paella on your picnic table, and bring out some crusty bread and wine glasses. Summer is just too short not to celebrate it with friends.
The origins of paella are ancient, rooted in the area around Valencia, Spain near the Albufera Lagoon, where both fishing and rice growing dominated the region for centuries.
The Best Spanish Seafood Paella 🥘 Recipe
Paella was the food of farm workers who cooked dishes of rice over wood fires, embellished with whatever ingredients they could find.
The dish is named for the wide, shallow pan in which the paella is cooked. The word paella is from a Valencian dialect meaning “pan, ” probably derived from the Latin word patella for pan.
While you can buy a paella pan and even a special outdoor paella grill for cooking it, it's easy enough to adapt the traditional paella method to our home kitchens without a lot of extra fuss.
Vegetarian And Vegan Spanish Paella Recipe
Since I don’t possess a paella pan, I used the largest sturdy skillet in my collection of pans. A cast iron pan would be ideal but mine was not big enough and I found my heavy skillet worked just fine. Lacking a large skillet, you could also use a medium-size roasting pan (approximately 14x10 inches).
Although you can cook paella entirely indoors on top of the stove, when you consider paella’s wood-fired origins, it makes total sense to cook it outside on the grill. For this recipe, I started it on the stove indoors while the grill heated, and then finished it on the grill. Even, steady, medium heat is the goal.
Paella is the mother of all the one-pot meals, so it makes a supreme party dish. Improvisation rules the day, since even in Spain the issue of what ingredients should go in paella is hotly disputed, making it impossible for foreigners, let alone Spaniards, to dictate them strictly.
Healthy Paella Recipe
Paella is essentially a rice dish, and the type of rice does make a difference. Spanish bomba rice, a medium-grained stubby rice that absorbs liquid well but maintains some firmness when it cooks, is preferred.
The crispy bits! Once the stock comes to a simmer, don’t stir it. As the paella cooks, the rice stays on the bottom and forms a crusty golden bottom layer in the finished dish. This crust of rice is called
For this seafood paella, you can use fish or shellfish stock if you like and if you can find a good source for it, but I actually prefer chicken stock. It adds a depth of flavor, and as the shellfish cook, you get plenty of sweet, briny juices to flavor the rice. Be sure to taste
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