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Authentic Paella Recipe Spain, Europe

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

Consisting of saffron-flavored rice accompanied by an array of different ingredients, including meat, seafood, and vegetables, paella got its name from a broad and not very deep skillet typically employed in the preparation. The cooking process begins by either browning the meats and the seafood or making a sofrito from onions, garlic, and paprika. The vegetables are then shortly fried until tender. Next, rice, proteins, and liquid are added to the skillet and usually seasoned with saffron. Once done, the dish is allowed to rest for a few minutes prior to serving. Paella is customarily served in the pan (paella or paellera) and consumed with wooden spoons, without the plates. The most prominent out of the numerous modifications of the dish is called paella Valenciana, made with chicken and rabbit meat, several types of beans, and, occasionally, snails. Besides this Valencian dish, which was initially cooked outdoors, over a fire sustained by vine or orange branches, there is another ... Read more

Main ingredients

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Wine Appellation

Rioja
Alternate Text Spain

4.4

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Wine Appellation

Ribera del Duero
Alternate Text Spain

4.5

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Cooking tips

  • rice

    Experts go for Senia rice because it absorbs flavors very well and has a creamy texture once cooked. The downside is that it tends to overcook easily; hence, the ratio of water to rice has to be just right, and it has to be watched closely — typically, it should not cook for longer than 18 minutes. Bahía rice has similar properties. Bomba rice, on the other hand, is the safe bet. It expands a lot ... Read more

  • equipment

    The dish should be cooked in a paella pan, also known as the paellera, a big steel pan with two side handles. In the absence of this original dish, use any flat, broad, and shallow pan. Try to choose a pan made of thin metal, and avoid cast iron pans, since they don't cool fast enough. The ideal size when cooking for 4 is 17-18 inches (45 cm), whereas, for six people, use an 18- or 19-inch (48 cm)... Read more

  • heat source

    Paella is best cooked over an open fire, charcoal barbecue, or a gas paella burner. The heat must distribute evenly across the bottom of the pan. Find a stable and broad source of heat to ensure even cooking across the pan. If you are cooking outdoors, cook over open flames in a fire pit or on a grill. Indoors, try placing the pan over 2 or 3 stovetop burners and rotate regularly. Another option is ... Read more

  • method

    The cooking process starts with high heat, which is gradually decreased until the end of the cooking period. The flavored base of the dish is created by preparing a sofrito, the classic blend usually consisting of onions, garlic, paprika, and tomatoes. The meat and/or seafood are sometimes browned in some olive oil before making the sofrito. The rice is added in a cross-like motion, allowing for it ... Read more

  • soccarat

    One of the musts when making a traditional version of the dish is producing the soccarat, the crunchy browned rice on the bottom side of the skillet. When the cooking process is almost done, and there isn't much liquid left in the pan, turn the heat up to medium-high, and cook for a minute, until the rice starts to crackle, then turn off the heat. Be very careful not to scorch the rice.

  • making paella at home

    Traditional paella pans are made from steel, which is not a good conductor of heat, which is not problematic when one has a large and even heat source underneath the pan. So, to make paella at home, it’s recommended to use a pan that’s appropriate to the size of burner one will be cooking on and to use a pan made from a material such as stainless steel for a better and more even transfer of heat. ... Read more

  • serving

    Allow the finished dish to rest for 5 to 10 minutes before serving to allow the flavors to blend. If the top layer of the rice needs some more cooking, cover the pan with a clean kitchen towel while it rests. Serve directly from the paellera. If you want to go completely traditional, omit the plates and let the guests eat straight from the pan using wooden utensils.

Recipe variations

Paella Mixta

PREP 30min

COOK 50min

RESTING 10min

READY IN 1h 30min

4.3

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@shutterstock

The following paella mixta recipe is adapted from the La Tienda websites (www.tienda.com). Use a 15-inch (38 cm) paella pan. 

Ingredients

4 Servings

Paella Mixta

1 tsp thread saffron

2 tsp smoked paprika

2 medium onions, chopped

2 red bell pepper, chopped

2 tomatoes, chopped

8 piquillo peppers, sliced

4 garlic cloves, chopped

3 chicken thighs, skinned and cut into 2 inch pieces, seasoned with salt and pepper

12 large shrimp, peeled

12 mussels (or clams)

1 lb (450g) Spanish cooking sausage, cut into 1 inch/2.5 cm pieces

8 tbsp extra virgin olive oil

Spanish sea salt and pepper

2 cups (400g) bomba rice

6 cups (1500 ml) chicken broth

lemon wedges

Preparation

1

Paella Mixta

Step 1/6

In a covered pot, heat the stock, paprika, and saffron.

Step 2/6

Add 2 tablespoons of olive oil to the paella pan, and cook the chicken and the chorizo for about 5 minutes, until slightly browned. Take out of the pan.

Step 3/6

Next, pour in the remaining olive oil and cook the onions over a medium flame for approximately 5 minutes until see-through. After adding the bell pepper, simmer for a few more minutes. Put the tomatoes and the garlic in, then cook for 5 minutes, until the sofrito softens — season with some salt and pepper.

Step 4/6

Mix in the rice, then add the chicken and the chorizo. Pour in the broth. Evenly spread the rice across the pan.

Step 5/6

After simmering for approximately 10 minutes, proportionately arrange the shrimp and the shellfish across the pan, adding one at a time. Cook for 15 more minutes, until the liquid evaporates.

Step 6/6

After removing from the heat, cover with some foil and let it rest for about 10 minutes. Decorate with some piquillo pepper and lemon. Serve.

Rating And Comments

4.3

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