paella recipe

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.

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 simplified version of the popular Spanish rice and seafood dish will leave you scraping your bowl clean. Because of cast iron’s high heat retention, a delicious crusty layer of rice will develop on the bottom, and serving the dish straight from the pan makes for a beautiful centerpiece at the dinner table. You and your guests won’t be able to resist scooping for seconds.

Cast Iron Paella Recipe by Tasty

chicken stock

saffron thread

shrimp,

kosher salt, divided

black pepper

½ cups chorizo, thinly sliced

yellow onion, finely chopped

garlic,

paprika

arborio rice

½ oz diced tomato, 1 can, drained

mussels,

peas,

½ lemon, juiced

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Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.

On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.

Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.

Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.

Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.

Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.

https://vid.tasty.co/output/132240/landscape_480/1557438538

Recipe video above. The most famous Spanish dish of them all! Paella is meant to be a fun relaxed dish, so don&#039;t get hung up about having the exact same seafood I&#039;ve used - see Notes. And don&#039;t be scared of making paella - it is actually very forgiving if you have the right liquid/rice ratios and follow the order in which I cook things!Note on Chorizo - NOT in traditional Spanish Paella recipes however, it&#039;s widely used in Spanish restaurants outside of Spain. Australia would faint if I excluded it. So it&#039;s in!

onion (, diced (brown, white, yellow))

garlic (, minced)

red capsicum / bell pepper (, diced)

rice

juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4))

/ 10 oz chicken thigh

chicken broth/stock (not low sodium)

saffron

mussels (, cleaned & check freshness (Note 8))

parsley (, chopped)

Chorizo - Heat 1 tbsp oil in a 30cm / 10&quot; paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.

Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.

Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.

Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.

Add Rice - Add rice and mix until the grains are coated in oil.

Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.

Simmer 1 - Bring it to a simmer then adjust heat so it&#039;s simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.

Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).

Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it&#039;s necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.

Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.

Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but &quot;juicy&quot;, not stodgy and thick (if it is, add splash of water to loosen it).

Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!

One of the best smoked paprika recipes, this easy shrimp paella recipe with artichokes is simply stunning. Here's how to make this traditional Spanish recipe!

Easy Paella with Smoked Paprika

onion

garlic

olive oil, divided

shrimp, peel and deveined*

smoked paprika, divided

red pepper flakes

seafood stock or vegetable stock

short grain Bomba rice or arborio rice

peas, water

artichoke hearts,

Lemon lemon

parsley,

Prep the vegetables

 Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.

Measure out the ingredients

Measure out all the remaining ingredients before you start. The cooking process goes fast!

Cook the shrimp

 Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.

Cook the paella

 In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).

Adjust the heat as necessary

 If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.

Add the artichokes and peas

 When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice.

Assess whether the paella is done

 In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you’ll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice &#8212; you shouldn’t see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.

Add the shrimp and serve

 When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

Try our quick paella recipe made with squid and chorizo. It simplifies the usually-complicated Spanish dish and is ready in just 30 minutes. Or cut the cooking time even further with our 15-minute paella.

Cheat&#8217;s squid and chorizo paella

tbsp oil

butter

onion, finely sliced

long-grain rice, rinsed in cold water

saffron threads (optional)

lemon

chicken stock,

raw chorizo, sliced

small squid,

frozen peas, defrosted

flatleaf parsley, chopped

Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil and half the butter in a small casserole or flameproof dish with a lid. Fry the onion and garlic over a medium heat for 5 minutes until softened.

Add the rice and fry for 1-2 minutes until coated in the oil and butter, then add the saffron, lemon zest and hot stock. Bring to the boil, then cover with a lid and bake in the oven for 20 minutes until the stock has been absorbed.

Meanwhile, heat a frying pan over a medium-high heat. Add the chorizo slices to the pan and fry for 5-10 minutes until golden and cooked through, then remove from the pan with a slotted spoon. Add the remaining butter to the pan and increase the heat to high. Season the squid with sea salt and black pepper and fry for 1-2 minutes until just cooked. Set aside.

Remove the rice from the oven and stir in the squid, chorizo and peas. Check the seasoning, stir in the parsley and lemon juice, then serve.

This simple Shrimp and Chorizo Paella is easy to make, has classic Spanish flavors and is an impressive crowd pleaser.

Shrimp and Chorizo Paella

onion (diced)

garlic (minced)

tomato paste

smoked paprika

saffron threads (2 pinches)

turmeric

red chili flakes (or 2 chili de arbol)

kosher salt*

shrimp

Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.

Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.

Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.

Add the rice and stir fry until the rice is completely coated with the oil and spices.

Stir in the stock. Bring to a simmer.

Reduce heat to low and simmer for 10 minutes.

Add in the sliced chorizo and cook for about 5 more minutes.

Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.

Sprinkle parsley on top and serve.

https://content.jwplatform.com/videos/uyUg9WEq.mp4

Spanish Rice Dish Paella Recipe ‐ This simple Shrimp and Chorizo Paella is easy to make, has classic paella ingredients with all Spanish flavors. Feed and impress a crowd with this paella recipe!

SHRIMP AND CHORIZO PAELLA

Here's how to make a paella recipe...the Spanish way! This stunning one pan dinner features shrimp, vegetables and all the authentic flavors of this traditional dish.

Spanish Paella Recipe

short grain Bomba rice or arborio rice

Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices.

Dry the shrimp and add it to a bowl with 1/2 teaspoon smoked paprika and 1/4 teaspoon kosher salt. In your largest skillet or a 4-serving paella pan, heat 1 tablespoon olive oil over medium heat. Add the shrimp and saute until it is just barely opaque, about 1 to 2 minutes per side. Remove the shrimp and set it aside.

In the same pan, heat 3 tablespoons olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the remaining 1 teaspoon smoked paprika and red pepper flakes, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, saffron and 1 1/4 teaspoon kosher salt. Sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet).

If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.

Add the artichoke, peas and roasted red pepper

When the top of the rice is beginning to show through the liquid (about 10 minutes into the cook time), press the artichokes and peas lightly into the rice. Add the strips of red pepper over the top. 

In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you’ll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice &#8212; you shouldn’t see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.

When the paella is done, add the shrimp to top of paella and squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

Love it! It‘s simple and made very fast 🌞 A great dish for a summer night with friends in your garden! Best wishes and thank you for this amazing recipe.

Paellas, even the classic Paella Valenciana, could have or not have peas. This is an optional ingredient. In Spain, in the months of peas collection (around May), paellas tend to use peas since these are easily available at good prices. regards

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.

Classic Seafood Paella

saffron threads

coarse kosher salt

olive oil (, divided)

red bell pepper (, finely chopped)

yellow onion (, minced)

garlic (, finely chopped)

bomba rice

14-ounces fire roasted tomatoes (, canned and drained)

shrimp (, peeled and deveined)

sea scallops

mussels

flat leaf parsley (, chopped)

lemon (,

In a large saucepan, heat the broth to a low simmer and add the saffron threads. Allow to sit for 15 minutes. Add the salt until dissolved. Keep warm.

Heat 1 tablespoon of the olive oil in a large skillet or paella pan over medium heat. Add the bell pepper and onion, sauteing for 4-5 minutes or until they start to soften. Add the garlic, sauteing for another 1 minutes.

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Top 10 paella recipe recipes from across the web

The most viewed paella recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and pepper paella with chor...

Spanish Paella

Cast Iron Paella Recipe by Tasty

Spanish Paella

Easy Paella with Smoked Paprika

Cheat&#8217;s squid and chorizo pae...

Shrimp and Chorizo Paella

Spanish Paella Recipe

Classic Seafood Paella

Seafood Paella

The most viewed paella recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Cheat’s squid and chorizo pae...