Classic Seafood Paella is a delicious meal to serve on special occasions to family and friends. This Spanish one-dish meal is loaded with seafood flavors and floral saffron.
If you’re a seafood lover, you’ll adore this easy paella recipe. We will give the home cook an easy, step-by-step paella for the paella novice suited for cooking on the stove top, not an open flame in the backyard.
Paella is a Spanish dish often made with rice, seafood, chicken, and saffron, which are cooked in a large, shallow pan. I’ve had amazing family-style paellas out and about and wanted to try it at home.
Best Paella Recipe
Paella was first cooked over wood fires in the fields of Spain and made with rabbit, chicken and snails. In the states, these flavors probably wouldn’t go over too well.
In the states, the most commonly used proteins are clams and mussels, as well as chicken thighs. Seafood stock or chicken broth is used for the rice regardless of the other proteins being added.
Small amounts of saffron were used for fragrance and color, but not necessarily for flavor. Afterall, saffron was expensive and the hue of your rice could symbolize your stature in society. The more you used, the wealthier your family!
Easy Spanish Paella Recipe
What is a paella pan? Most paella pans are flat, shallow, and made of carbon steel. Carbon steel is an excellent conductor of heat which makes for excellent, even cooking. Tiny divots or simples in the bottom of the pan help to maintain its shape and provide even cooking.
Paella pans are meant for fire cooking- either an open flame, on a grill or even a gas stovetop. They do not work as well and might scald on an electric cooktop.
Are there alternatives to paella pans? Surely! Just because you don’t have the special pan or have the ability to cook with fire, doesn’t mean you can make delicious paella at home. The best alternative to a paella pan is cast iron. Also a great conductor of heat, it cooks evenly and is oven safe should you need to swap them back and forth.
Authentic Seafood Paella Recipe With Saffron • Hip Foodie Mom
The ingredients for paella change from recipe to recipe and like Italian’s with their red sauce, every family has their own “best seafood paella recipe”. There is no one right way, but a million really good ways to prepare it. With the exception of the rice to liquid ratios, the rest of the ingredients can be altered depending on what you have on hand.
Common variations include adding crushed red pepper for heat, green beans, a bay leaf, whole garlic cloves (creates a garlic confit inside the dish) and tomato paste instead of fire roasted tomatoes.
The best paella is not known for being spicy. This is a common misconception. Actually, paella shouldn’t be spicy at all. If you like spice, feel free to add a teaspoon of crushed red pepper flakes.
How To Make Paella Without A Recipe
Simply put, tomato sauce with peppers, onions and garlic. It is the foundation to many Spanish dishes, as it rounds the flavour of the stock and provides sweetness and depth to the rice. In this recipe, the peppers, onions and garlic are cooked separate with the tomato added later. This is an easy paella recipe and meant to be a shortcut, we recognize and do not claim this to be “authentic”.
The showstopper of this Classic Seafood Paella is the socarrat, a layer of crunchy, caramelized rice on the bottom of the pan, created by applying high heat at the end of the cooking process. Rice will also cook faster since it is in a thin layer as opposed to being cooked in a saucepan.
How do you reheat seafood paella? Unfortunately, seafood has the tendency to get rubbery when reheated. The best way to prevent this is by gently reheating in a skillet over low-medium heat on the stovetop. You can certainly microwave it, but this increases the probability of it being a little tough, it is unavoidable with this cooking method.
The Best Spanish Seafood Paella 🥘 Recipe
Salmon Croquettes are a southern classic! Full of salmon, peppers, onions and seasoning, this versatile dish is sure to be loved by all!
This Asiago Mushroom Salmon is one of my favorite pan fried salmon recipes! You only need 10 minutes to make this easy weeknight meal!
If you’re a seafood lover, you’ll adore this paella. My Classic Seafood Paella recipe gives you an easy, step-by-step paella for the paella novice.
Chicken & Shrimp Spanish Paella
Store in an airtight container in the fridge for up to 5 days. Reheat in a skillet on the stovetop to prevent seafood from becoming rubbery.
Calories: 302 kcal , Carbohydrates: 45 g , Protein: 24 g , Fat: 1 g , Cholesterol: 203 mg , Sodium: 1142 mg , Potassium: 400 mg , Fiber: 2 g , Sugar: 2 g , Vitamin A: 565 IU , Vitamin C: 32.1 mg , Calcium: 154 mg , Iron: 2.6 mg
Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood. If you love cooking International food, you will fall in love with this comforting dish!
Chicken And Chorizo Paella
My goal with this paella recipe was to use the tutelage I received while living in Madrid to create a traditional Spanish paella that anyone can make (and without special equipment, like a paella pan). After lots of trial and error, I am so excited to share everything I know and have learned about making Paella, as authentically and practically for the home cook, as possible.
Paella (pai · ei · uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Although paella originates from Valencia, it’s recognized as the national food of Spain and there are several different varieties. The most common types of paella are chicken paella, seafood paella, or mixed paella (a combination of seafood, meats, and vegetables).
The main ingredients in every paella dish are rice, saffron, chicken, and vegetables. From there, ingredients vary depending on the type of paella or region where it’s made. The ingredients in this easy paella recipe include:
Spanish Vegan Paella
1. Sauté: Add olive oil to a skillet over medium heat. Add onion, bell peppers and garlic and sauté until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.
4. Add broth. Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth once or twice during cooking.
5. Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender.
Spanish Paellas: + Recipe For Paella Valenciana
6. Cover and let rest. Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. It’s a short grain rice that absorbs more water than regular rice, without turning mushy. You can buy Spanish rice on Amazon, World Market or an international food market.
If you don’t like seafood, leave it out and substitute more chicken and vegetables. You can use any combination of your favorite seafood including clams, scallops and chopped pieces of fish. Frozen seafood is a great accessible option if you don’t live near the ocean. (Costco sells a great mixed seafood bag in their freezer section with shrimp, mussels, clams, scallops, and calamari.) Be sure to thaw frozen seafood in the fridge overnight before using.
Firepot Smoky Tomato Paella
When buying fresh seafood make sure to smell it to make sure it’s fresh. It should not have a strong fishy odor. Most of the seafood used here will smell like nothing, or just like the ocean (slightly salty). Be sure to clean it properly (remove “beards” from mussels, if necessary).
No, you can us a regular large skillet to make Paella (I use a 12×2 inch skillet and this recipe fills it to the brim). Traditional paella is cooked in a large paella pan because it allow the rice to be spread out into a thin layer and cook more evenly.
You can make a delicious, authentic Paella--the most popular dish of Spain--in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood.
Easy One Pan Prawn And Chorizo Paella
*Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. (If your grocery store doesn't carry it, try Amazon, World Market, or an
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