SpainPaella
Paella is a famous Spanish dish originating from the Valencia region — a flavorful combination of rice, saffron, seafood and meat cooked in a large flat pan.
What you'll need
Ingredients
- 2 tbspSee recipes with olive oil
olive oil
i - 300 gSee recipes with chicken fillet
chicken fillet, diced
i - 200 gSee recipes with chorizo
chorizo, cut into circles
i - 1See recipes with onion
onion, finely chopped
i - 2 clovesSee recipes with garlic
garlic, chopped
i - 1See recipes with red bell pepper
red bell pepper, diced
i - 2See recipes with tomatoes
tomatoes, peeled and seeded, diced
i - 2 cupsSee recipes with round-grain rice
round-grain rice (preferably bomba)
i - 4 cupsSee recipes with hot chicken broth
hot chicken broth
i - 1/2 tspSee recipes with saffron threads
saffron threads
i - 1 tspSee recipes with paprika
paprika
i - 200 gSee recipes with peeled shrimp
peeled shrimp
i - 200 gSee recipes with mussels in their shells
mussels in their shells
i - 1 cupSee recipes with frozen green peas
frozen green peas
i - for servingSee recipes with lemon wedges
lemon wedges
i - to tasteSee recipes with salt and pepper
salt and pepper
i
How to make it
Instructions
- 1
In a large paellera or wide skillet, heat the olive oil over medium heat. Sauté the chicken and chorizo until golden, about 5-7 minutes. Place the meat on a plate.
- 2
In the same skillet, fry the onion, garlic and bell pepper until soft, about 5 minutes. Add the tomatoes and cook for another 2-3 minutes.
- 3
Add the rice and fry, stirring, for 1-2 minutes to coat the rice with oil. Pour in the hot broth. Add saffron, paprika, salt and pepper. Stir and bring to a boil.
- 4
Reduce the heat to low, spread the rice evenly in the pan. Do not stir! Cook for 15 minutes.
- 5
Place the chicken, chorizo, shrimp, mussels and peas on top of the rice. Cook for another 10-15 minutes until the rice has absorbed all the liquid and the seafood is cooked. Remove from heat, cover and let stand for 5-10 minutes. Serve hot, garnished with lemon slices.
Frequently Asked Questions
What rice do you need for paella — can you use regular rice?
Bomba rice or another Spanish round-grain rice is the best choice: it absorbs a lot of broth without turning mushy and gives the right texture. Arborio works too. Don't use long-grain rice (jasmine, basmati) — it won't absorb the broth flavour the way paella needs.
What can I substitute for saffron in paella?
Saffron gives paella its signature golden colour and aroma — it's hard to replace exactly, but you can try. Use 1 tsp turmeric for colour, or cheaper saffron sachets from the spice aisle. Some cooks add smoked paprika — it won't give colour, but deepens the smoky flavour nicely.
Why is my paella rice raw inside but burnt on the bottom?
The heat was too high. After adding the broth, reduce to medium and don't touch the rice — never stir paella! It cooks uncovered, with the rice steaming through from the liquid below. If the top is still raw, cover with foil for 5 minutes on the lowest heat possible.
What is socarrat and how do you get it?
Socarrat is the toasted, crispy rice crust that forms on the bottom of the pan — the crowning glory of a proper paella. To get it, increase the heat to medium-high for the last 2–3 minutes. Listen for a gentle crackling sound. Check with a wooden spatula: if the rice is golden and not burnt, it's ready.
Can you make paella without seafood — just with chicken?
Yes — this is called paella de pollo, a classic chicken-only paella especially popular in Valencia. Simply leave out the shrimp and mussels and increase the amount of chicken. The flavour will be different but no less authentic.
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