We know for a fact that the recipe that you are about to read will soon become one of your favorite Spanish rice recipes.
We are talking about the meat paella recipe, an amazing twist to the Spanish classic paella that every meat-lover will know how to appreciate.
The meat paella recipe is super easy to make (maybe even easier than the seafood paella recipe), and you don’t have to be a master chef to prepare it, so just give it a try.
Smoky Beef Sausage Paella With Lime And Coriander Recipe
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The authentic Spanish paella recipe was created in Andalusia as a way to mix Moorish and Mediterranean cuisine, so the main ingredients were seafood, onion, garlic, saffron threads, and rice.
Although it is an amazing dish and everyone in Southern Spain loves it, people started trying new versions, and the meat paella recipe was created to be the opposite: it has meat, red chili pepper flakes, and the Spanish rice you know and love.
Spanish Mushroom Paella
After the creation of the recipe, it didn’t take too long for other meat paella recipes to be created, like the Chorizo paella, or the paella with pasta.
To prepare the meat paella recipe you need short-grain rice, beef, onions, garlic, red bell peppers, beef broth, and white wine as the main ingredients.
Similar to the traditional Spanish rice recipe, it is better to prepare this meat paella recipe on a paellera, but you can use a large pan too.
Chicken And Chorizo Paella
We love making this paella meat recipe because you can make a lot of replacements, from the type of rice to the meat and vegetables.
We always recommend using short-grain rice for this and other Spanish rice recipes because it is the most common one in the region, but medium-grain rice can work too, or you can use Spanish black rice for an eccentric twist.
The traditional Spanish paella ingredients are the same, but you use seafood instead of beef, and you can do the same with this recipe.
Paella Valenciana Recipe Spanish Meat, Vegetable And Rice Dish
If you prepare your meat paella recipe in one of those, then you can simply place it on the table (on top of a heat-safe kitchen board or something like it).
If you are planning on storing the paella for longer, then once you finish making the Meat paella recipe you have to let it come to room temperature.
Then, place it in a covered container and store it in the fridge for up to 5 days, or in the freezer for up to 30 days.
Meat Paella (per Portion)
After that, you can reheat your classic Spanish paella in the microwave for a couple of minutes, or in the stove for a longer amount of time.
In both cases, add some water to the authentic paella, this way it won’t be dry and it will regain its moisture.
Red chili flakes are a great twist to the classic Spanish rice seasoning, but if you want to go the traditional way you can use some saffron threads.
Skillet Chicken And Chorizo Paella Recipe
The fresh chopped parsley is optional to garnish your Spanish rice with beef, but it is a nice touch so we encourage you to include it.
You can replace the white wine with the same amount of water for this Spanish paella, but keep in mind that even if you use wine it won't taste like alcohol because it evaporates.
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.This chicken-and-pork version uses a backyard grill to mimic the process of making classic paella, and is perfect for a festive party or cookout.
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Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
This meat-only paella is cooked on the grill, emulating the live-fire method used in Spain. It features tender chicken drumsticks and thighs and juicy pieces of pork tenderloin, along with plump grains of Spanish rice and seasonings like saffron and smoked paprika. It's nearly impossible to successfully cook such a large paella on a stovetop burner indoors, since the heat source is too small and would create hot and cold spots that lead to uneven cooking.
Please note that it’s imperative you follow all the doneness cues in this recipe; the times are rough estimates since the actual timing of each step will vary heavily depending on the heat of your grill. This means that if your meat browns in a fraction of the stated time, you must move on to the next step and not adhere to the estimated time; if it takes longer, you must allow it to proceed beyond the estimated time (or boost the heat of your grill).
Spanish Paella Recipe
This recipe was cross-tested in 2022 and lightly updated to guarantee best results. For more evenly cooked pork chops, we now recommend using pork medallions that are about 2-inches thick.
Spanish dried ñora peppers add an earthy note to the sofrito; ancho chilies are a close approximation, though they have more heat. You can also omit the peppers entirely.
The sofrito can be refrigerated in an airtight container for up to 5 days; this recipe should yield more than the paella requires, so feel free to use the remainder as a base for braises, sauces, and other long-cooked dishes.
Easy Spanish Paella Recipe
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
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If you love paella, you'll definitely want to try my recipes for seafood paella, black paella, vegetable paella, and prawn and chorizo paella (my mother-in-law's favorite).
Spicy Meat Paella
Unfortunately, most paellas served across Spain are bad copies of the real thing. Their artifical neon yellow color comes from food coloring rather than saffron, and the rice is piled high to conceal the overcooked shrimp mixed in.
Most visitors to Spain think that paella is a mix of seafood and meat. While this version does exist, there are many regional variations of paella, and they feature only a few key ingredients, as the rice itself is supposed to be the star of the show. You can read more about the history of paella if you're curious.
Contrary to popular belief, the traditional version of paella from Valencia doesn't contain seafood! While the most well-known versions of the dish include shrimp and mussels, traditional
Steak Lovers, You Need To Try This Wagyu Paella
Is made with chicken and rabbit (and often snails), and is spiced with sweet paprika and a few strands of golden saffron.
A mark of a good paella is thesocarrat. The slow, undisturbed simmering of the rice in broth means that the bottom layer will start to caramelize, and it’s this crispy base of rice that makes paella a taste sensation! Keep reading for tips on how to get socarrat.
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
Spanish Beef And Pearl Barley Paella Recipe
6. Add the butter beans. (If you're using jarred butter beans, be careful not to break them.) Gently toss the beans in the oil and garlic, then
(loosen all of the stuck bits below). Use a wooden spoon to scrape off all these flavorful bits and incorporate them into the dish.
9. Add the saffron. Make sure to infuse this in a couple tablespoons (30-45 ml) of boiling water for at least 10 minutes prior to adding.
Rich Spanish Meat Paella Recipe
11. Insert a toothpick (or wooden spoon handle) into the center of the pan. See the water mark on the toothpick? This is the perfect amount of liquid you'll need to cook the rice.
13. Add the other 4 cups (960 ml) of water. Boil for about 10 minutes, and then simmer for 15-20 minutes. There should be 5 cups of water left in the pan (the amount needed to make rice for 4 people). Check by using your toothpick;
No matter how tempted you are! This is key to
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