paella

You can&#8217;t beat a paella &#8211; Spain&#8217;s answer to a one-pan supper. Be it cooked over an open fire, BBQ, or in the comfort of your kitchen, the chicken, chorizo, and piquillo peppers ensure this saffron-spiced rice is FULL of flavour. With a wedge of lemon or some aioli &#8211; it&#8217;s perfection. If seafood is more your thing, try this Valencian noodle paella packed full of squid, prawns and mussels!

Chicken and pepper paella with chorizo

litre chicken stock

saffron strands

olive oil

chicken

onion,

garlic cloves, crushed

chorizo sausage, chopped

tomatoes,

paella rice (Spanish bomba rice

piquillo

parsley

pitted black olives,

Lemon wedges and aioli (garlicky mayo – see tips) to serve

You’ll also need…

Heat the stock in the small pan until it comes to the boil. Add the saffron strands, then remove from the heat. Set the pan aside for at least half an hour to infuse until required (see Make Ahead).

Heat half the oil in the paella/ frying pan. Season the chicken with salt and pepper, then fry in batches for 5 minutes on each side until evenly browned (or see tips). Remove from the pan with a slotted spoon and set aside on a plate.

Add the remaining oil to the same pan and fry the onion, garlic and a little salt over a medium heat for 10 minutes until slightly softened, but not browned. Next add the chorizo sausage and cook for 3-4 minutes, stirring and breaking it down, until lightly golden. Stir in the tomatoes and cook for 3-4 minutes until you have a thick paste. Add the rice, then stir well for 1 minute to coat each grain.

Pour in the saffron infused stock, then return the chicken and any resting juices to the pan. Bring to the boil and cook uncovered – without stirring – over a low-medium heat for 20 minutes or until the rice is cooked but with a little firmness. It should be sticky at the bottom and there will be steam holes appearing over the surface of the rice.

Scatter the peppers, parsley and olives over the top of the rice, carefully cover with foil and crimp it to seal, then set aside for 5 minutes to warm the peppers and olives through. Uncover, stir well, then serve with lemon wedges and aioli.

Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.

Easy Seafood Paella Recipe

lobster tails (6-12 oz each)

Water

tbsp Extra Virgin Olive Oil (I used Private Reserve)

yellow onion, chopped

Spanish rice

garlic cloves, chopped

saffron

tsp Sweet Spanish paprika

cayenne pepper

tsp chile pepper flakes

Salt

Roma tomatoes, finely chopped

oz French green beans,

lb prawns shrimp

In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.

In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.

Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.

Serve the paella hot with your favorite white wine.

It was delicious! Unfortunately I did only 2 lbs for 4 people. We love leftovers and almost nothing was left. I did add Cod, chorizo and chicken wings to fill it up. Great dish. We Latino people eat a lot! Thanks for sharing your excellent dish!

https://content.jwplatform.com/videos/zfLOpgje.mp4

Easy Seafood Paella

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.

Spanish Paella

Extra virgin olive Oil ((Spanish EVOO if you have it))

Onion (, diced)

bell pepper (, diced (I like to use ½ red and ½ green))

Garlic

roma tomatoes (, very finely diced (or 8 oz. tomato sauce))

Bay leaf

paprika (, sweet or smoked)

saffron threads*

Salt and pepper

white wine

flat leaf Parsley (chopped, divided)

Spanish Rice*

Chicken Broth*

peas

½ lb Jumbo Shrimp

lb Mussels ((about 10-12), cleaned properly (beards off))

oz calamari rings

Lemons (, for garnish)

*Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I&#039;ve simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!

Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.

Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.

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.

Cook for about 15-18 minutes (uncovered), 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. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).

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.

Garnish with fresh parsley and lemon slices. Serve.

https://content.jwplatform.com/videos/7eRrhJW8.mp4

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!

Paella Updated

This easy seafood paella, made with shrimp, clams and chorizo is a delicious one-pot weeknight dish!

Weeknight Seafood Paella

cherrystone clams

shrimp

lemon juice

Old Bay seasoning

olive oil (divided)

onion

garlic (sliced thin)

smoked paprika

short/medium grain rice

tomatoes

broth

Kosher salt

saffron threads

bay leaf

red bell pepper (sliced thin strips)

parsley (for garnish)

Clean the clams and soak in cold water for 20 minutes.

Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay.

Heat a large, deep nonstick skillet over medium heat.

Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes.

Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.

Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.

Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes. Uncover, add the clams, shrimp and peas.

Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.

Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.

Discard the bay leaf and garnish with parsley.

Make this Spanish paella-style dish with squid ink for dramatic black rice – but if you can't find it, use saffron instead for the more familiar yellow look

Spanish rice with squid, prawn & fennel

prawns,

tsp fennel seeds, toasted

lemon,

garlic cloves, sliced

onions, finely chopped

fennel

paella or risotto rice

milliliters white wine

squid

chicken stock

Slice the squid into rings and tip into a mixing bowl with the tentacles, prawns, 4 tbsp olive oil, fennel seeds, the lemon juice, half the garlic and some seasoning, then set aside.

Heat oven to 190C/170C fan/gas 6. Heat the remaining oil in a shallow, wide ovenproof pan. Fry the onions and chopped fennel for about 10 mins until soft and starting to turn golden, add the remaining garlic and cook for another 5 mins. Scatter in the rice, stir and cook until it just starts to crackle. Pour in the wine, ink and stock and bring up to a simmer, giving everything a gentle stir to incorporate the ink. Stir through most of the sliced squid, keeping a few rings and the tentacles back.

Transfer the pan to the oven, cook for 25 mins, then place the prawns and remaining squid on top and drizzle everything with the oil from the marinade. Put back in the oven for another 10 mins or until all the liquid has been absorbed and the rice and seafood are just cooked. Scatter over the sliced fennel and fronds, lemon zest, and the chopped parsley. Place in the middle of the table and let everyone help themselves.

This easy seafood paella recipe with chorizo is the perfect way to feed a big family. A flavorful paella base with vegetables, crispy rice (thanks to the cast iron skillet), layered with shrimp, clams, and mussels on top. This shrimp, clam, mussel, and chorizo paella recipe is a flavor party in a skillet.

Seafood Chorizo Paella

lb large shell shrimp

lb littleneck or steamer clams, scrubbed

lb mussels, scrubbed

Links of Spanish Chorizo (12 ounces) (see note sliced

black pepper

garlic, minced

red bell pepper, diced

tomatoes (14.5 ounces)

seafood broth

clam juice (see note

dry white wine

rice

green peas

Lemon wedges,

Heat 3 tbsp oil in a large cast...

Heat 3 tbsp oil in a large cast iron skillet or paella pan over med/high heat, add chorizo and sauté until browned about 4 minutes. Using a slotted spoon, remove and set aside leaving juices in pan.

Lower heat to medium and add in diced...

Lower heat to medium and add in diced yellow onion, red bell pepper, smoked paprika, pinch of salt & pepper. Sauté for 3-4 minutes until onions and peppers begin to soften. Add in the minced garlic and cook an additional minute until fragrant. Add 1/4 dry white wine and allow alcohol to cook off and liquid to reduce by half, about 2 minutes. 

Add in the can of diced tomatoes, seafood...

Add in the can of diced tomatoes, seafood broth, and clam juice. Bring to a boil. Add in a pinch of saffron threads, chorizo, and rice. Stir the rice once so that the liquid is covering, lower the heat to low, cover, and simmer undisturbed for 15 minutes. (This allows rice to get crispy layer on the bottom).

After 15 minutes, remove the cover, and there...

After 15 minutes, remove the cover, and there should still be liquid that hasn't absorbed yet. Add in the frozen peas, stir to combine. Then add the seafood on top, with the opening of the clams/mussels facing up for them to easily open. Cover and cook an additional 15-20 minutes, until the clams/mussels have opened, and shrimp are pink/cooked through. Discard any mussels that have not opened. If clams are still shut, take a knife and try to wiggle it open to see if the muscles release and it opens.

Remove from heat, top with freshly chopped parsley,...

Remove from heat, top with freshly chopped parsley, serve with fresh lemon wedges and a bowl to discard shells in.

As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective. Make a large batch and eat it cold the next day

Artichoke & aubergine rice

aubergines

garlic

tsp smoked paprika

turmeric

paella rice

½l Kallo vegetable stock

packs chargrilled artichokes

lemons 1 juiced, 1

Heat 2 tbsp of the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> or paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.

Nestle the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.

The rice is perfectly tender and scented with saffron, there are red bell peppers and onions for flavor and texture, and the chicken is soft and moist. I don’t have a paella pan and used a large skillet. Bomba Rice is essential and rather than buying saffron, he recommended I use a packet of Paellero. The paella is ready in about 45 minutes, far exceeded my expectations, my family raved about it, and you’ll want to make it again and again.

Easy Chicken Paella

olive oil, divided

sweet Vidalia onion

red bell pepper, trimmed,

pressed

about 1.25 pounds boneless skinless chicken breast,

1.1 pounds Bomba Rice

chicken broth

packet Paellero

water (or additional chicken broth),

peas (I used frozen that

salt and pepper,

lemon wedges,

To a large skillet (15+ inches in diameter...

To a large skillet (15+ inches in diameter if possible) or paella pan, add 2 tablespoons olive oil, onion, pepper, and sauté over medium-high heat until vegetables begin to soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.

Add the garlic and cook until fragrant, about...

Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito (the onion, pepper, and garlic) from the pan; set aside.

Add the remaining 2 tablespoons olive oil, chicken,...

Add the remaining 2 tablespoons olive oil, chicken, season with salt and pepper, and cook the chicken until it’s about 50% cooked through, stirring and flipping intermittently. Remove from the pan; set aside with the sofrito.

Add the rice and cook to toast the...

Add the rice and cook to toast the rice for about 3 minutes, stirring intermittently.

To the chicken broth, add 1 packet Paellero,...

To the chicken broth, add 1 packet Paellero, and stir to combine. Add the chicken broth to the rice.

Add the sofrito and chicken back to the...

Add the sofrito and chicken back to the skillet, add the tomatoes, 1 cup water, and simmer over medium-low heat for about 20 to 25 minutes or until rice is tender, chicken is cooked through, and liquid is absorbed. If necessary, you may need to add more than 1 cup water (or chicken broth) based on the texture of the rice. Taste it near the end of the cooking period and if it’s too firm and all the liquid is absorbed or nearly so, add a bit more water using your judgment.

Add the peas, parsley, stir to combine, and...

Add the peas, parsley, stir to combine, and cook for 1 to 2 minutes to warm through.

Taste the paella and add salt and pepper,...

Taste the paella and add salt and pepper, if necessary, to taste. The saltiness of the chicken broth, tomatoes, whether you used Paellero, and personal preference for salt and pepper will dictate how much to use. I used about 2 teaspoons salt and 1 teaspoon pepper.

Garnish with lemon wedges and serve immediately. Paella...

Garnish with lemon wedges and serve immediately. Paella will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

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