José AndréS Paella Recipe

Paella started as a humble countryside meal, cooked by farmers and herders in the fields and mountains surrounding Valencia and Alicante. Now it is world-famous, a symbol of Spanish cuisine so recognizable that it has even become its own emoji. Making paella is an art but it’s not impossible for a home cook – it just takes some care and patience.

The Pan: The proper cookware for making paella and other arroces is a round flat pan called – you guessed it – a paella. The best paella pans are steel; stainless for minimal care, carbon steel for something more traditional – which ensures that heat is evenly distributed. Pans can range in size from 10 inches, which will serve two people, to more than a meter, for serving the masses. Check out paella pans here.

The Rice:One of the keys to great paella is using the proper rice – not just anything will do. Two Spanish varieties – bomba and calasparra – are favored for their unique ability to expand to 2-3 times their size, absorbing flavorful liquid as they grow, without getting soft or mushy. Buy our favorite Calasparra rice here.

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The Ingredients: Get creative – start with meat if you want, layer in evenly-cut vegetables, and you can even add a healthy amount of sofrito for extra depth. Garlic, saffron, rosemary, pimentón, bay leaves – all will help add flavor to the rice, if used in balance.

The Liquid:Water is oftentimes the best for making a good paella, if you've built up enough flavor with your ingredients. If you happen to have a good homemade vegetable or meat stock on hand, use it – you’ll get a deeper flavor in the rice, but be sure to balance out adding salt. This is our favorite broth for making paella.

The Heat:Traditionally, paella is cooked over a wood fire outdoors – oftentimes starting with logs of wood and ending with a burst of high heat from dried vine clippings. This gives the paella a wonderful wood smoky aroma which complements the addition of pimentón, and the final kick of high heat helps ensure a crispy socarrat. In the absence of an outdoor cooking space, gas or electric heat will do – just make sure it’s even under the pan.

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The Timing:Once the rice is in the pan, it’s time to set a clock and wait. This is both the easiest and most challenging moment of the process: patience is key. Every rice is different, based on its variety and its age, and oftentimes the best way to tell how long it should be cooked is to read the instructions on the bag.

Get that soccarat. Near the end of cooking, with just a few minutes remaining, crank the heat up – that’s how you’ll get the delicious crunchy soccarat at the bottom of the rice.

There is a time and a place for the traditional Valencian paella, made with rabbit, chicken, two kinds of beans, rosemary, and saffron. And then there’s a time and place for everything else – there are unlimited ways to construct an arroz, none of which are wrong. Get creative – start with meat if you want, layer in evenly-cut vegetables, and you can even add a healthy amount of sofrito for extra depth. Garlic, saffron, rosemary, pimettón, bay leaves – all will help add flavor to the rice, if used in balance. Here are two of our favorite recipes.

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Notes: Salmorra may be kept in the refrigerator, covered with plastic wrap, for up to 10 days. Drizzle the top with olive oil to keep sauce from drying out.  

Add the shrimp and sear for about 1 minute on each side. Transfer shrimp to a plate. Pour 2 more tablespoons of the olive oil into the paella pan,  add the monkfish, tuna and squid and sauté for 2 minutes.  

Stir in the garlic and cook for 1 minute. Add the salmorra and rice and cook for 1 minute more, stirring to coat the rice with the sauce. Set a timer for 5 minutes,  increase the heat to high and add the hot stock.  

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Bring to a boil,  add the saffron and season with salt. Stir the rice during the first 5 minutes while boiling, then lower the heat and simmer for an additional 11 minutes. Do not stir the rice again as it may cause it to cook unevenly. After about 8 minutes, lay the reserved shrimp on top of the paella to finish cooking for last few minutes. The paella is finished when the rice has absorbed all of the liquid.   

Remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 minutes before serving. Serve with spoonful’s of aioli  (garlic mayonnaise) and a green salad, if you like. 

In a 13-inch paella pan, heat the extra virgin olive oil over medium-high heat. Add the squash to the pan and brown it on all sides. Add the squash and cauliflower and cook for another 2-3 minutes, then add the mushrooms and garlic and cook for another 2-3 minutes. Stir in the diced tomatoes and the sofrito and cook for a minute, then add the white wine and reduce everything by half.

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Add the crushed saffron to the pan and then the broth. Increase the heat to high and bring to a boil, then let it boil for 2-3 minutes. Add the rice and peas and stir until everything is combined, then add salt to taste. Check the box or bag the rice came in – you’ll want to cook the rice as long as is recommended (timing can vary by rice type – always keep the bag!) You want the rice to be slightly al dente, with a nice firm center. Set a timer, and then don’t stir as the rice is cooking. When you have 2 minutes left, increase the heat to high to get the crunchy soccarat at the bottom of the pan. When the rice is done, remove the pan from the heat and let it sit for 5 minutes before serving.

Serve with allioli and share the soccarat with everyone – no matter how much you want to save it exclusively for the chef (yourself).When Ithink of Spanish cuisine, paella often comes to mind. The dish has positive memoriesfrom a trip to Spain a few years back — I couldn't stop ordering it. AndJosé Andréshas positive memories, too, from making the dish with his own dad.

One dish I cook with my dad a lot was paella. And I wouldhelp him make the fire, he told USA TODAY.Through life, my daughters, they've been learning how to make paella.But when we went to Valencia, I thought it was a great idea to do the search — the search for the perfect paella.

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Andrésand his daughters Carlota, Inés and Lucia take viewers on a journey through their father's home country in a new six-part series José Andrés and Family in Spain, which premiered last month onDiscovery+.

When I ate the paella that they made from beginning — shopping ingredients — to the end, (it)was fascinating to see how these three — to melittle things — because they are still little things to me — how they were so successful in making one of the most difficult dishes in the history of mankind.

In a 13- or 15-inchpaellapan, heat the olive oil over medium-high until it is hot but not smoking. Add the chicken and rabbit pieces. Sear the meats on all sides until well-browned, about 8 minutes, then season with salt. Move the meatto the outer edges of thepaellapan, creating a circle in the center.

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Add the romano and garrafobeans (or lima or fava beans) in the center of the pan and season with salt. Cook the beans until lightly browned, about 5 minutes, then push the beans to the outer edges of thepaellapan with the meat.

Pour the crushed tomato puree into the center of the pan and let it cook, stirring occasionally until it reduces by half and begins to turn a deep red color, about 5 minutes.

Remove the rosemary and add the rice, taking care to spread it evenly around the pan and mixed with the meat and vegetables. Cook for 8 minutes on high flame, stirring frequently with a wooden spoon. You should see the rice floating around the pan as the stock boils.

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Reduce the heat to medium-low and do a final stir of the rice to make sure the meatand vegetables are evenly distributed across the pan. Cook for 10 minutes, and do not stir as the liquid cooks down. You want the rice to be slightly al dente, with a nice firm center. When you have 2 minutes left, there should be little liquid left in the pan, increase the heat to high to get the crunchysoccarat, the caramelized crust at the bottom of the pan. When the rice is done, remove the pan from the heat and let it sit for 5 minutes before serving.The best paellas in Spain are made over a fire. Learning to control the fire is a skill I have been perfecting since I was a boy when my father gave me the job to watch the flames as he