Spanish Paella Recipe

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Paella is one of the most iconic dishes in Spain, originating from the Valencian region. There are many different types of paella, but the traditional version features rice, seafood, chicken, and vegetables. Here is a detailed recipe for preparing a mixed paella, combining meats and seafood.

INGREDIENTS

FOR THE PAELLA

• • 400 g paella rice (preferably round rice like Bomba rice)
  • 600 g chicken (cut into pieces)
  • 300 g seafood (mussels, shrimp, squid rings)
  • 100 g peas (fresh or frozen)
  • 1 red bell pepper (cut into strips)
  • 1 tomato (diced)
  • 1 medium onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 liter of chicken broth (or fish broth if preparing seafood paella)
  • 100 ml olive oil
  • 1 tablespoon sweet paprika
  • 1 teaspoon saffron (or paella spices)
  • 1 bay leaf
  • Juice of 1 lemon (for serving)
  • Salt and pepper to taste

FOR GARNISH

• • Fresh parsley, chopped
  • Lemon wedges for serving

PREPARATION METHOD FOR SPANISH PAELLA RECIPE

PREPARE THE BROTH

1. Heat the broth: In a pot, bring the chicken broth (or fish broth) to a boil and add the saffron (or paella spices). Let it simmer on low heat to release the saffron’s flavors into the broth. Keep it warm.

THE CHICKEN AND SEAFOOD

1. Cook the chicken: In a large paella pan, warm the olive oil over medium heat and add the chicken pieces. Season with salt and pepper, and cook for 10-12 minutes until golden brown and cooked through.
2. Cook the seafood: In the same pan, add the seafood (mussels, shrimp, squid). Cook for 3-4 minutes until the mussels open and the shrimp turn pink. Remove the seafood from the pan and set aside with the chicken.

THE VEGETABLES AND RICE

1. Sauté the vegetables: In the same pan, add the chopped onion and sauté for 5 minutes until tender. Add the chopped garlic and bell pepper, and cook for another 2 minutes. Then add the diced tomato and cook for another 5 minutes until the tomatoes soften.
2. Add the rice: Add the rice to the pan and stir well to coat it with the oil and vegetables. Let the rice sauté for 2-3 minutes until it becomes slightly translucent.
3. Add the broth: Pour the warm broth into the pan (about 1.5 times the volume of rice), making sure to distribute the liquid evenly. Add the bay leaf, paprika, and season with salt and pepper.

THE SPANISH PAELLA RECIPE

1. Simmer the rice: Let the rice cook on medium-low heat without stirring for about 15-20 minutes until the liquid is mostly absorbed and the rice is tender. If necessary, you can add more broth during cooking.
2. Add the chicken and seafood: Once the rice is nearly cooked, add the reserved chicken pieces and seafood on top of the rice. Cover the pan lightly with aluminum foil or a lid and let it cook for another 5 to 10 minutes to heat all the ingredients through.

FINISHING AND SERVING THE SPANISH PAELLA RECIPE

1. Garnish and serve: Remove the paella from the heat and let it rest for 5 minutes. Garnish with freshly chopped parsley and lemon wedges. Serve directly from the pan or distribute the paella onto individual plates.

TIPS FOR SPANISH PAELLA RECIPE

1. Saffron: If you can’t find saffron, you can use pre-made paella spices that give a similar color and flavor.
2. Vegetarian version: For a vegetarian version, you can replace the chicken and seafood with vegetables like artichokes, green beans, or chickpeas.
3. Don’t stir the rice: It’s important not to stir the rice while cooking, as this allows the crispy layer (called “socarrat”) to form at the bottom, which is a signature feature of paella.