Homemade Paella

This seafood paella recipe with chorizo is a fantastic balance of sweet shrimps, squids, and mussels with spicy sausage. The rice is flavored with a sofrito of onion, peas, peppers, and artichokes and cooked on an open fire in a chicken stock flavored with saffron. This Spanish paella is the perfect dish to make at a garden party, either on a barbecue or on a gas grill. The cooking process is much simpler than the classic barbecue as it doesn't require any stirring. It presents well and feeds a crowd.

Paella is a rice dish originating from Valencia, it is cooked on an open fire, seasoned with saffron, and can have various types of meats, seafood, or vegetables.

I am sure the purists will have some comments to make, but this is a tested and proven delicious recipe we have made plenty of times and all our guests have enjoyed and loved.

Homemade Spanish Paella With Vegetables / Pilav Or Pilaf Stock Image

My husband's favorite dish was seafood risotto, but risotto is not a convenient dish to make when you are entertaining as it requires stirring for at least 20 minutes.

The Paella instead does not require any stirring. Once the ingredients are ready, the process of cooking the paella on an open fire is relatively easy.

There are a few important factors that make this paella superb, one of them is the outstanding ingredients, the base for any successful dish.

Traditional Spanish Paella

When it comes to seafood I am very picky. I grew up by the sea and I am used to eating fresh seafood that tastes like the sea. I carefully choose where to buy my fish and even if frozen I always look for quality.

You can use all the seafood above, only some of them or other types of seafood you like. However, whatever seafood you decide to use in a paella these are the important points to consider:

Horizo and the saffron stock not originalto the paella recipe, but they work for us and theydo add flavor to the dish.

Easy Seafood Paella With Mussels & Shrimp

In Italy, I use 'Nduja, a spicy creamy sausage made with fatty cuts of the pig: lard, bacon, and guanciale (jowls bacon) originally from Calabria.

You can also add chicken thighs on the bone. They are much better than chicken breasts as the breast tends to get tough while the thigh remains juicy.

We have both a grill and a barbecue, so we tried both options. I must say that the Paella cooked on a barbecue is way superior.

My Traditional Spanish Paella

Feel free to substitute any ingredients you might like, as long as you follow my 3 rules for making the best paella and I am sure you will be pleased:

Prepare all the ingredients, set the fire, serve a glass of wine with some appetizers and enjoy preparing the Paella outdoor with your friends.

For dessert a fruity tart like Peach Tarte Tatin or a Lime sorbet with vodka. To close a lavish meal always serve a homemade liquor Limoncello, Nocino or Curacao.

How To Make Paella And Where To Get Your Paella Fix Around The Bay Area

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This seafood paella recipe with chorizo is a fantastic balance of sweet shrimps, squids, and mussels with spicy sausage. The rice is flavored with a sofrito of onion, peas, peppers, and artichokes and cooked on an open fire in a chicken stock flavored with saffron. This Spanish paella is the perfect dish to make at a garden party. The cooking process is much simpler than the classic barbecue as it doesn't require any stirring. It presents well and feeds a crowd.

Calories: 976 kcal | Carbohydrates: 142 g | Protein: 39 g | Fat: 25 g | Saturated Fat: 7 g | Cholesterol: 184 mg | Sodium: 861 mg | Potassium: 955 mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 1090 IU | Vitamin C: 59.5 mg | Calcium: 107 mg | Iron: 4.6 mgThere is no dish more famous than this Spanish seafood paella. Fortunately, it’s easier than you might think to make this mouthwatering dish from scratch in under an hour!

Shrimp And Chorizo Paella Recipe

If you love paella, you'll definitely want to try my recipes for black paella, vegetable paella, and prawn and chorizo paella (my mother-in-law's favorite).

Even though this big plate of fragrant, saffron-infused rice is one of the most famous Spanish dishes, a goodpaella is often hard to find! That answer always leads to confused stares, but it’s true.

. It became popular on the sunny beaches of Valencia and Barcelona with visitors from around the world. This variation of paella is packed with fresh fish, shrimp, squid, mussels, and clams, but

Tips To Improve Your Homemade Paella

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

8. There are different opinions on the best method here, but I like to mix it into the sauce and cook it for a minute or so.

9. Add the broth mixture to the pan, and don't stir! This is key: once the broth is in, no stirring is allowed.

Spanish Paellas: + Recipe For Paella Valenciana

12. In the meantime, steam the mussels in a pot. Simmer a little water or wine, then add the closed mussels and cover. After a few minutes, the mussels will open. If any stay shut, simply discard.

13. Place the cooked mussels on the paella in a decorative way. When the rice has cooked for 18-20 minutes total, it should be done.

To get the perfect crispy bottom (socarrat), put it back on medium-high heat after the 3-minute rest. As soon as you hear crackling (some say it sounds like rain), remove it from the heat. This means you'll have a crispy

Easy Seafood Paella Recipe (full Tutorial)

The secret ingredients in a great paella are using homemade sofrito, using real saffron instead of food coloring, and using homemade seafood stock instead of plain water to add extra flavor. There's also a special cooking technique you can use to make the perfect

My recipe for seafood paella doesn't contain fish; I prefer to use squid (calamari) instead in addition to prawns and mussels. However, you can use any type of firm fish that you'd like, such as monkfish.

How many does this recipe serve? This seafood paella recipe serves 4 people as a main dish, or 6 as a starter. You can plate in advance, or (what I prefer) is bringing the whole pan to the table and serving it family style.

Paulas Paella Von Nicole06| Chefkoch

). We order a paella for the table (prices are usually per person) and a bunch of tapas to eat while we wait for the rice to be prepared.

If you order a menú del día (a fixed price lunch menu) during the week, paella is usually served as the first course, with either meat or fish to follow as the main. In this case, you get a small portion of a large paella they've made in the kitchen and not a whole pan at your table.

What tapas go well with paella? Typical tapas served with paella include cold soups (gazpacho or salmorejo), fried foods (croquettes or patatas bravas), or salads (ensalada mixta or ensaladilla rusa). Check out my other tapas recipes for other ideas.

Homemade Paella Workshop

Make Ahead: You can prepare the sofrito for seafood paella in advance, but I don't recommend preparing the entire paella. If not eaten immediately, it is easy for the rice to become overcooked and soft.

Reheating: Heat up leftover paella on the stove or in the microwave. I recommend taking it out of the fridge about 30 minutes before reheating, then put some olive oil in a frying pan and gently stir fry the paella until warmed through.

This easy seafood paella recipe will get you a plate of rice every bit as delicious as the stuff served in tapas bars from Barcelona to Valencia! Just make sure to bring an empty stomach.

Healthy Paella Recipe

Calories: 620.73 kcal | Carbohydrates: 84.56 g | Protein: 14.35 g | Fat: 19.66 g | Saturated Fat: 2.84 g | Cholesterol: 53.38 mg | Sodium: 928.04 mg | Potassium: 452.35 mg | Fiber: 2.7 g | Sugar: 5.06 g | Vitamin A: 1297.2 IU | Vitamin C: 13.66 mg | Calcium: 81.03 mg | Iron: 2.76 mgPaella! This famous saffron infused rice dish is a traditional Spanish recipe that comes fully loaded with seafood or anything your heart desires! You don’t need a paella pan to cook paella, any skillet or even a large pot will do, and it’s surprisingly straightforward to make.

If you’ve always wanted to but been too afraid to try Paella, I can assure you – there is no reason to be scared! If you approach it the right way – and I like to keep my recipes as risk free as possible – you will end up withrice that’s cooked

The beauty of paella is that it is in fact extremely flexible. Don’t get too hung up about getting the exact seafood I use. Don’t listen to the authors who tell you that you MUST use homemade fish broth or buy extremely expensive seafood stock.

Close Up Of Homemade Paella A La Margarita Stock Foto

Cookbook, Paella, whether it be for a quick midweek meal or a large festive