Stove Top Paella

Bring paella indoors with this mixed version, which has tender, juicy chicken thighs and plump shrimp nestled among tender grains of rice.

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.

Paella may traditionally be made in massive pans outdoors, but it can be brought inside and transformed into something much more intimate by using a small pan on the stovetop. This mixed version has tender and juicy chicken thighs and plump shrimp, along with perfectly cooked grains of rice infused with the flavors of long-cooked onions and peppers, saffron, and more. Feel free to use a small traditional paella pan, or use a flat-bottomed, straight-sided sauté pan of a similar size.

Stove Top Seafood Paella Recipe

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 % 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.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Paella is traditionally cooked in massive pans over live fires. When you try to make it indoors on the stovetop, some adjustments are necessary. In particular, you need to limit the pan size relative to the burner to avoid extreme hot spots and uneven cooking. This recipe accounts for that.

Burner Paella L70 +gas Garcima

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.

Just big enough to feed a family or small group of friends, this stovetop mixed paella is packed with tender chicken thighs, juicy pork medallions, and plump shrimp. The key to success is limiting the pan size so that it's not too much bigger than the burner below it. Make sure to pay attention to the boiling pattern of the broth while the rice cooks, moving the pan around to make sure all areas are exposed to the heat.

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.

Stove Top Paella Mixta

*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.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.This time of year, I enjoy cooking a giant paella on my backyard firepit. I have a 28-inch Spanish paella pan and a steel cooking stand that fits over my fire. It is quite a production and a feast that will feed 15 to 20 hungry guests. But these days, the crowds are smaller, and I have a scaled-down recipe version that fits my smaller 20-inch paella pan.

Don’t be intimidated by paella. It is just jambalaya with a few culinary twists that create a different taste. At the base is a sofrito that is similar to our Cajun trinity but with tomatoes and Latin spices. Saffron in the stock adds perfume to the dish, and the creamier texture of the rice is a signature of a well-made paella. Traditional paellas are made with arborio or Spanish bomba rice, but I love the fragrance that Supreme Rice’s Louisiana jasmine adds to the dish. As the paella cooks, you will smell the rice cooking in the center of the pan. This browned center is called the

Seafood Campfire Paella Recipe

While most paella recipes follow the Valencian rules of using rabbit, mussels, and other exotic ingredients, my Stovetop Paella recipe is a simpler version using readily available ingredients. Try this recipe and discover how easy making paella can be.

Traditional paella is made with short-grain arborio-style rice, but I love the Louisiana jasmine I buy locally from Supreme Rice. Paella pans are shallow, flat, and made of stainless-steel; they are well worth an investment. Scale this recipe depending on the size of your pan. If your stovetop burners will not accommodate a paella pan, try your gas grill.

If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page.  It’s quick and painless.  You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added.  Thanks, George.

Shop Medium Paella Burner, Pans Up To 22in Online

*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.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.This time of year, I enjoy cooking a giant paella on my backyard firepit. I have a 28-inch Spanish paella pan and a steel cooking stand that fits over my fire. It is quite a production and a feast that will feed 15 to 20 hungry guests. But these days, the crowds are smaller, and I have a scaled-down recipe version that fits my smaller 20-inch paella pan.

Don’t be intimidated by paella. It is just jambalaya with a few culinary twists that create a different taste. At the base is a sofrito that is similar to our Cajun trinity but with tomatoes and Latin spices. Saffron in the stock adds perfume to the dish, and the creamier texture of the rice is a signature of a well-made paella. Traditional paellas are made with arborio or Spanish bomba rice, but I love the fragrance that Supreme Rice’s Louisiana jasmine adds to the dish. As the paella cooks, you will smell the rice cooking in the center of the pan. This browned center is called the

Seafood Campfire Paella Recipe

While most paella recipes follow the Valencian rules of using rabbit, mussels, and other exotic ingredients, my Stovetop Paella recipe is a simpler version using readily available ingredients. Try this recipe and discover how easy making paella can be.

Traditional paella is made with short-grain arborio-style rice, but I love the Louisiana jasmine I buy locally from Supreme Rice. Paella pans are shallow, flat, and made of stainless-steel; they are well worth an investment. Scale this recipe depending on the size of your pan. If your stovetop burners will not accommodate a paella pan, try your gas grill.

If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page.  It’s quick and painless.  You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added.  Thanks, George.

Shop Medium Paella Burner, Pans Up To 22in Online