Authentic Spanish Paella
A traditional Spanish paella combining tender chicken, fresh seafood, and saffron-infused rice in one spectacular dish perfect for entertaining.
Authentic Spanish Paella
Updated 12 days ago
Ingredients
- Paprika2 teaspoons
sweet or smoked
- Parsley¼ cup
chopped, for garnish, fresh
- Shrimp½ pound
peeled and deveined, large
- Rice2 cups
or Arborio rice as substitute, Bomba (or Arborio as substitute)
- Saffron Threads2 pinches
diced
- Stock4-5 cups
chicken, fish, or vegetable, warm
- Lemon Wedges6-8
for serving
- Mussels1 pound
cleaned and debearded
- Green Beans½ cup
trimmed and cut into 1-inch pieces
- Olive Oil¼ cup
extra virgin preferred
diced (½ red and ½ green recommended)
- Lima Beans½ cup
fresh or frozen
- Saltto taste
- Garlic8 cloves
minced
- Chicken Thighs1 pound
cut into bite-sized pieces
very finely diced, Roma
- Black Pepperto taste
freshly ground
Instructions
- Prepare the Base: Heat olive oil in a large paella pan or wide, shallow skillet over medium heat. Add diced onions and bell peppers, cooking until softened, about 5-7 minutes.
- Add Aromatics: Stir in minced garlic and cook for another minute until fragrant. Add the diced tomatoes, bay leaf, and paprika, cooking until tomatoes break down, about 5 minutes.
- Infuse Saffron: Add saffron threads to the warm stock and let it steep for 10 minutes, creating a beautiful golden color.
- Cook Protein: Push the vegetable mixture to one side of the pan. Add chicken pieces to the empty side and brown them on all sides, about 6-8 minutes total.
- Add Rice: Sprinkle the rice evenly across the pan, stirring gently to coat with the oil and vegetables. Toast for 2-3 minutes until rice becomes slightly translucent.
- Add Stock: Pour the saffron-infused stock over the rice. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes without stirring.
- Add Seafood and Vegetables: Nestle the shrimp, mussels, green beans, and lima beans into the rice. Continue cooking for 8-10 more minutes until rice is tender and seafood is cooked through.
- Rest and Serve: Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Pro Tips
- Pan Choice: A traditional paella pan is wide and shallow, allowing the rice to cook in a thin layer. If you don't have one, use the widest, shallowest pan you have.
- Don't Stir: Once you add the stock, resist the urge to stir. This allows the socarrat (crispy bottom layer) to develop, which is prized in authentic paella.
- Saffron Quality: Good saffron is expensive but essential for authentic flavor and color. A little goes a long way - just a few threads will transform the entire dish.
- Stock Temperature: Always use warm stock to prevent shocking the rice and ensure even cooking.
Frequently Asked Questions
Bomba rice is traditional and preferred as it absorbs liquid without becoming mushy. Arborio rice makes a good substitute, though it may require slightly less liquid. Avoid long-grain rice as it won't give the proper texture.
While saffron provides the authentic flavor and golden color of traditional paella, you can substitute with turmeric for color, though the taste will be different. However, real saffron is worth the investment for authentic results.
Socarrat is the crispy, caramelized rice layer at the bottom of the pan - it's considered the prize of a good paella. Achieve it by increasing heat for the last 2-3 minutes of cooking until you hear crackling sounds.
Absolutely! Paella varies by region - you can make seafood-only, chicken and rabbit, vegetarian versions, or mixed. Just ensure cooking times are adjusted for different proteins and that flavors complement each other.
The rice should be tender but not mushy, the liquid should be absorbed, and you should hear a slight crackling sound indicating the socarrat is forming. The total cooking time is usually 20-25 minutes after adding the stock.