Non Seafood Paella

A Chicken and Chorizo Paella might sound like a very ambitious project, but once you realize how easy and quick it is, you will be making it over and over again. Pair it with a bottle of Garnacha Wine and you’re all set for success!

I hope you got to celebrate it by drinking good wine and eating delicious food. If you didn’t, don’t worry, you can still catch up! After all, every day should be Garnacha Day.

Tim and I had some friends over, who didn’t have a clue that it was a wine holiday, but enjoyed being served Chicken and Chorizo Paella and tasting new wines nevertheless. It was the perfect Spanish inspired evening and my guests already suggested we make it an annual thing!

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Considering it took me less than 1 hour to get this dish done and that it was all done in one pot, I’m down for an yearly Garnacha Day celebration. Nothing like pleasing a crowd without having to work all day in the kitchen!

Even my guests and I ended up having a (friendly!) discussion on the matter. After all, what is an authentic paella? Does it have to have seafood to be considered paella? Is any rice dish mixed with some protein, veggies and spices considered a paella?

Well, before we start debating those questions, let’s look at the origins of this delicious Spanish dish. (Disclosure: I am not a connoisseur on the subject. I am just really good friends with Mr. Google!)

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– used to cook the rice. The paellera is a wide, shallow pan with two handles, whose shape allows the rice to cook evenly without trapping too much moisture inside the grains. (But don’t fret! You do not have to own one to make my paella!)

Depending on the region in Spain, the meats and vegetables added to paella vary. Some of the popular choices are rabbit, chicken, snails, chorizo and, of course, seafood. The only three basic ingredients that are common to all paellas? Water, olive oil and – obviously! – rice.

By saying: “What is understood in Valencia … is that whether it contains seafood or not, paella is above all a rice dish – and it is ultimately good rice, not good seafood (or whatever) that makes a paella great.”

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That being said, if you’re a seafood lover, you could always add some shrimp to this chicken and chorizo paella! That way you don’t run the risk of a pseudo paella snob raining on your parade! ???

Now, since I am already knee deep into food nerdiness, I figured we would also talk a bit about Garnacha Wine , which also comes from eastern Spain.

This versatile wine eventually spread to other European countries and finally, in the 18th and 19th centuries, to non-European regions like Australia, North Africa and California. However, it wasn’t until recently that it stepped into the spotlight. Today, Garnacha is very trendy – especially among millennials – so if you haven’t tried it yet, I suggest you get on it soon!

Classic Seafood Paella Recipe

Garnacha is the only mainstream grape with red and white varieties. The wine itself can be red, white, and rosé, so you can pair a whole meal with different Garnacha wines.

Its versatility makes it ideal for any season and easily paired with any cuisine. Oh, and its excellent value, ranging from $10 to $20 a bottle, makes it accessible for any budget. Since it is so affordable, I highly recommend you stock up on Garnacha wine, because they go VERY quickly, especially when paired with delicious food like a hearty Chicken and Chorizo Paella.

Now, you will notice that I do not own a paella pan. I used a large casserole pan and it worked perfectly! Maybe one day I will invest in one, just so I can feel like a true paella maestro, although that is usually a man’s job.

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Oh yeah, making paella was traditionally the domain of men, who cooked the communal dish, usually on Sundays, while the women were at church. Also, they say that “to be truly worthy of the name”, the dish must always be prepared and eaten at open air,  “preferably in the shade of an old vine or fig tree”, and always during the day. And although that sounds lovely, I’m too much of a rebel – not to mention a woman who lives in an apartment – to follow the rules.

The only rule I recommend you follow is the type of rice you should use. Paella is traditionally made with Valencian Rice, but any short or medium-grain variety will do! You want a rice that absorbs liquid easily and won’t dry out, so stay aways from the long-grain variety.

Also, stirring is absolutely forbidden, hence why I am suggesting you transfer the pan to the preheated  oven after you add the rice. We are aiming for a tender, but not risotto-style creamy result. The brown, crispy layer that forms on the bottom of a well-cooked paella – known as socarrat – is a highly prized delicacy.

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So now that you know how to cook an amazing Chicken and Chorizo Paella,  all that is left to do is open a bottle of Garnacha !When we first moved to Arizona we experienced our first authentic paella at a Spanish restaurant in Scottsdale and we fell in love! It was hearty, aromatic and full of addictive flavors.

It's a family-style meal that's served in a paella pan right on your table. You don't even need plates, you just dig right in!The ambiance of the restaurant is spot on with its rustic appeal and live Spanish music. We always have a great time when we go.

It's an hour drive so we don't get there as often as we'd like. So, I decided to make my own vegan paella at home. I asked the owner for some tips and his biggest piece of advice was to

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

The best rice to use is Bomba Rice because it has the ability to absorb twice the amount of liquid than regular rice without getting mushy. This short-grain Spanish rice will also absorb all the flavors of your broth, seasonings, and oil too. Another popular rice for paella is Calasparra Rice and would be my second choice for making authentic paella.

I buy paella rice online because it's not readily available in many mainstream stores. You might find it in specialty or ethnic shops though.

However, if you can't find them, the next best replacement is Arborio Ricewhich is commonly used for Risotto. It gets super creamy when liquid is stirred in slowly. Paella is not meant to be creamy, so you definitely don't want to stir the arborio or you'll end up with risotto. In fact, you shouldn't stir paella at all once the broth has entered the pan.

Seafood Paella With Chorizo On The Bbq

Saffron Threads give paella its distinct golden color and flavor which is somewhat earthy and floral. It's very subtle but really finishes the dish. It can be a little costly, so if it's not in your budget you can replace it with turmeric. It will have a different flavor, but will still be subtle and make the rice golden.

I use a Paella Pan which is ideal but it's not 100% necessary. If you don't have a paella pan, I would recommend a large 12-14 stainless steel pan. Don't use one with a non-stick coating though.

A paella pan is a wide, shallow and thin metal pan with sloped sides. Its flat and wide bottom is designed to maximize the amount of rice touching it which helps create a delicious, toasty crust at the bottom. The sloped and shallow sides help the rice cook evenly too.

The Best Spanish Seafood Paella 🥘 Recipe

Paella is traditionally cooked over a fire and the pans were designed for that, so they work best on gas tops, grills or fire pits. However, I've made it on an electric stove with nice results. I had to rotate the pan more, but the rice still cooked nicely.

This is the crispy golden crust that forms on the bottom of the pan. It infuses the paella with a deep smoky and slightly nutty flavor. It's glorious!

Once the broth starts cooking off, that's when thesocarrat magic starts to happen. You'll hear a subtle snap, crackle and popping sound. Plus, you'll smell a toasty aroma that's just heavenly.

Best Spanish Seafood Paella

You don't want to stir the paella because it will disrupt this process, so you'll need to watch, listen and smell careful because the bottom can burn easily. Sometimes you might not get thesocarratto form and that's ok. It all depends on the pan, fat content, heat source and experience. The more you cook paella, the better you'll get at reading the signs.

I've had times where I left it too long and it burned, so it's better to have no socarrat than burnt socarrat. Your paella will still be delicious without it.

If you'd like to read more about making paella, you may like this article at The Spruce Eats. Lots of great tips!

Spanish Paellas: + Recipe For Paella Valenciana

Before you start, add the vegetable broth and saffron threads to a medium pot. Bring to a simmer over medium-high heat for 1 minute, then lower the heat just