This authentic paella recipe can be made with seafood, chicken, or a combination of both, and it’s sure to transport you to the sunny coasts of Spain. We’ll discuss the best rice for paella and how to make this dish a mouthwatering masterpiece.
Preparation Time
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
Ingredients (Serves 4-6)
Paella Base:
- 2 cups (400 grams) Bomba rice (or Calasparra rice)
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 large tomato, grated (or 100 grams tomato puree)
- 1 red bell pepper, sliced
- 100 grams of green beans (optional)
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- 4 cups (1 liter) chicken or vegetable broth (preferably low sodium)
- 4 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1 lemon (cut into wedges for serving)
- Fresh parsley for garnish
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
For Seafood Paella:
- 200 grams shrimp (peeled, deveined)
- 200 grams mussels (cleaned)
- 150 grams calamari rings
- 150 grams clams
- 100 grams of sepia (optional)
- 150 grams firm white fish fillets (cut into chunks, like cod or sea bass)
For Paella with Chicken:
- 2 chicken thighs (cut into small pieces)
- 2 chicken drumsticks (optional)
- 100 grams of chorizo (optional for extra flavor)
Optional Ingredients for Mixed Paella:
- Combine chicken and seafood for a Mixed Paella, using 100 grams of chicken and 100 grams of seafood to create a balanced dish.
Preparation Method
Step 1: Prepare the Saffron Broth
In a small bowl, lightly toast the saffron threads over medium heat for 1-2 minutes, then crumble them into warm chicken or vegetable broth. Let the saffron steep for 10 minutes while you prepare the other ingredients. This will infuse the broth with the vibrant saffron color and flavor that paella is known for.
Step 2: Cook the Chicken (If Using)
In a large paella pan (or a wide, shallow pan), heat 2 tablespoons of olive oil over medium heat. Season the chicken pieces with salt and pepper, then cook for 6-8 minutes, turning occasionally, until browned on all sides. Remove the chicken from the pan and set aside.
Step 3: Sauté the Vegetables
Add the remaining olive oil to the same pan. Sauté the chopped onion, garlic, and bell pepper for 3-4 minutes until softened and fragrant. Stir in the green beans (if using) and continue to cook for another 2 minutes.
Step 4: Add the Rice and Spices
Stir in the Bomba or Calasparra rice, smoked paprika, and the grated tomato (or tomato puree). Cook for 2-3 minutes, stirring often, until the rice is coated in the oil and spices. This step toasts the rice slightly, allowing it to absorb the dish’s flavors.
Step 5: Add the Saffron Broth
Carefully pour in the saffron-infused broth, ensuring the rice is evenly distributed across the pan. Bring the mixture to a simmer, then reduce the heat to medium-low. Do not stir the rice from this point on—paella relies on developing the “socarrat”, the crispy rice layer at the bottom of the pan.
Step 6: Add Seafood (or Chicken)
- For Seafood Paella: Arrange the shrimp, calamari rings, mussels, clams, and chunks of fish evenly across the top of the rice. Cook for 15-20 minutes until the rice has absorbed the broth and the seafood is fully cooked (the clams and mussels should open).
- For Chicken Paella: Return the browned chicken pieces to the pan and let them cook in the rice for about 15-20 minutes. If you’re using chorizo slices, add them for extra flavor.
- For Mixed Paella: Add the chicken first, followed by the seafood 10 minutes later, allowing everything to cook evenly.
Step 7: Let the Paella Rest
Remove the pan from the heat once the rice is cooked and the liquid is absorbed. Cover the pan with foil or a clean kitchen towel and let the paella rest for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking in its own steam.
Step 8: Garnish and Serve
Garnish with fresh parsley and serve with lemon wedges for squeezing over the top. The lemon’s bright acidity will balance the richness of the seafood and chicken, adding a refreshing touch.
Tips and Tricks
- Choosing the Right Rice: The best rice for paella is Bomba rice, a short-grain Spanish variety that absorbs liquid while keeping its texture firm. If you can’t find Bomba rice, Calasparra rice is another excellent choice. Avoid long-grain rice or Arborio rice, as they won’t give you the authentic texture of paella.
- Building the Socarrat: The crispy, caramelized layer of rice at the bottom of the pan is called the socarrat. To achieve this, stop stirring the rice after adding the broth and let the heat build-up at the bottom. The result is a delicious, crunchy layer highly prized in authentic paella.
- Don’t Overcook the Seafood: If overcooked, seafood can become rubbery. To avoid toughness, add seafood like shrimp and calamari towards the end.
- Make Ahead: You can prepare the saffron broth and sauté the vegetables ahead of time to reduce the cooking time when you’re ready to assemble the paella.
Serving Suggestions
Paella is traditionally served family-style, straight from the pan, making it the perfect dish for gatherings. Pair it with a simple green salad and a bottle of Spanish Albariño or Sauvignon Blanc for a complete meal. You can also serve crusty bread on the side to soak up the saffron-infused broth.
Wine Pairing
This dish pairs wonderfully with a Spanish Albariño, a crisp and fruity white wine with high acidity, perfect for balancing the richness of the seafood. If you’re making a chicken-based paella, a Spanish Rioja or a Bulgarian Mavrud would complement the dish’s flavors with their robust profiles.
Nutritional Information (per serving)
- Calories: 480 kcal
- Protein: 35g
- Fat: 14g
- Carbohydrates: 55g
- Fiber: 5g
Dietary Modifications
- Gluten-Free: This paella recipe is naturally gluten-free, based on rice.
- Dairy-Free: The recipe is dairy-free, making it suitable for those avoiding lactose.
- Vegetarian Option: For a vegetarian paella, omit the seafood and chicken and add more vegetables such as artichokes, peas, and green beans.
Storage Suggestions
- Refrigeration: Store any leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of broth to revive the flavors.
About Paella
Paella is Spain’s national dish, originating from the coastal region of Valencia. Originally a peasant dish, it was cooked over an open flame in a large, flat pan. Paella can vary depending on the ingredients available—seafood, chicken, rabbit, and even snails are used in different regions of Spain. Bomba rice and saffron are critical to a great paella, which gives the dish its distinctive yellow color and unique texture.
Cultural Context
Paella is much more than a dish in Spain—it symbolizes celebration and family. Traditionally cooked for large gatherings, it brings people together, whether served at a seaside restaurant or during a family fiesta. The dish has evolved over centuries, but its heart remains the same: a celebration of local ingredients and the art of slow cooking. Famous chefs like Ferran Adrià have elevated paella to new heights, but the dish retains its humble, rustic origins.
