Spanish Paella

Introduction

Originating on the eastern coast of Spain, Spanish Paella captures the essence of Mediterranean flavors. Saffron-infused rice cooks alongside tender chicken, succulent prawns, fresh mussels, and vibrant vegetables. This iconic dish celebrates regional ingredients and cooking traditions passed down through generations. Perfect for weekend gatherings or festive occasions, it offers a sensory feast of color, aroma, and taste. A single pan design makes it easy to serve and share. Follow this simple guide to prepare an authentic paella at home.

Ingredients

Gather the following ingredients to prepare a rich and flavorful paella that serves four to six people.

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 2 tomatoes, diced
• 1 teaspoon smoked paprika
• a pinch of saffron threads
• 2 cups Bomba or Arborio rice
• 4 cups chicken or seafood stock
• 200g chicken thighs, cut into pieces
• 200g uncooked prawns, peeled
• 200g mussels or clams, cleaned
• 1 cup frozen peas
• fresh parsley, chopped (for garnish)
• lemon wedges (optional)

Instructions

Follow these steps carefully to achieve the perfect texture and flavor for your Spanish Paella.

1. Heat the olive oil in a wide paella pan or large skillet over medium heat.
2. Sauté the chopped onion and garlic until translucent and fragrant, about three minutes.
3. Add the sliced bell pepper and cook for two more minutes, stirring occasionally.
4. Stir in the diced tomatoes, paprika, and saffron threads, cooking until the tomatoes soften.
5. Pour in the rice, stirring to coat each grain with the flavorful oil and spices.
6. Pour in the stock, bring to a simmer, then spread the rice evenly without stirring further.
7. Arrange chicken, prawns, mussels, and peas on top, nestling them slightly into the rice.
8. Simmer over low heat until rice absorbs the liquid, about twenty minutes, and crust forms.
9. Remove from heat, cover loosely with foil, and rest for five minutes before serving.

Tips

• Use a wide, shallow pan to ensure even cooking and the signature crust, called socarrat.
• Toast saffron threads in warm stock before adding to enhance the aroma and color.
• Do not stir the rice after adding stock to allow a caramelized bottom layer.
• Customize with chorizo, rabbit, or seasonal vegetables for regional variations and extra flavor.
• Serve paella straight from the pan, garnished with fresh parsley and lemon wedges.

Conclusion

Enjoy the rich flavors and vibrant colors of Spanish Paella, a versatile dish that brings the warmth of Spanish tradition to your table.