Paella is a vibrant and flavorful Spanish dish that’s perfect for feeding a crowd or enjoying a cozy meal with family. With its roots in Valencia, paella combines rice with a variety of proteins and vegetables, creating a dish that’s as versatile as it is delicious. This easy paella recipe is our go-to for a stress-free, flavorful meal that’s sure to impress.
Table of Contents
Ingredients Needed
For a classic paella, you’ll need:
Essential Ingredients:
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper (red or green), chopped
- 1 cup peas (fresh or frozen)
- 1 can (14.5 ounces) diced tomatoes
- 1 1/2 cups short-grain rice (such as Bomba or Arborio)
- 4 cups chicken or vegetable broth
- 1/2 teaspoon saffron threads (or turmeric as a substitute)
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Proteins:
- 1 cup cooked chicken (diced or shredded)
- 1 cup shrimp (peeled and deveined)
- 1/2 cup chorizo (sliced)
Optional Additions:
- 1 cup mussels or clams (cleaned)
- 1/2 cup green beans
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
Preparing the Ingredients
Get everything ready before you start cooking.
- Prepping Vegetables and Proteins: Chop the onion, garlic, and bell pepper. Dice or shred the cooked chicken. Prepare the shrimp and chorizo, and clean any shellfish if using.
- Cooking Rice for Paella: Use short-grain rice for the best texture. Measure out the rice and set aside.
Making the Base
Build the foundation of flavors:
- Sautéing Aromatics: In a large paella pan or deep skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Creating the Flavorful Base: Add the chopped bell pepper and cook for a few more minutes. Stir in the diced tomatoes, saffron threads, and smoked paprika. Let the mixture simmer for a few minutes to meld the flavors.
Cooking the Paella
Combine and cook:
- Adding Proteins and Vegetables: Stir in the rice, ensuring it’s well-coated with the tomato mixture. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and let it simmer for about 15 minutes.
- Cooking the Rice and Melding Flavors: After 15 minutes, add the cooked chicken, shrimp, and chorizo to the pan. Arrange them evenly and let the paella cook for an additional 10-15 minutes, or until the rice is tender and the liquid is absorbed. Add peas and any other vegetables during the last few minutes of cooking.
Finishing Touches
Add final touches for flavor and presentation:
- Adding Final Touches: Check the seasoning and adjust with salt and pepper if needed. Let the paella sit, covered, for about 5 minutes to allow the flavors to meld.
- Letting the Paella Rest: Resting helps the rice settle and makes it easier to serve.
Serving Suggestions
Present and enjoy:
- Garnishing and Serving the Dish: Garnish with fresh parsley and lemon wedges, if desired. Serve hot directly from the pan or transfer to a serving dish.
- Accompaniments and Side Dishes: Paella pairs well with a simple green salad or a side of crusty bread.
Storing and Reheating
Keep your leftovers fresh.
- How to Store Leftovers: Store any leftover paella in an airtight container in the refrigerator for up to 3 days.
- Reheating Tips for Maintaining Texture: Reheat in a skillet over medium heat, adding a splash of broth if necessary to prevent drying out. You can also reheat in the oven covered with foil.
Nutritional Information
Understand the nutritional value:
- Calories and Nutritional Breakdown: A serving of paella contains approximately 400–500 calories, depending on the ingredients and portion size.
- Health Benefits and Considerations: Paella provides a good mix of protein, vegetables, and carbohydrates. Consider portion size and ingredient choices to balance the dish with your dietary needs.
Variations and Add-Ons
Try different flavors.
- Creative Variations to Try: Experiment with different proteins, such as seafood or duck, and add vegetables like artichokes or olives for a unique twist.
- Substituting Ingredients for Dietary Preferences: Use plant-based chorizo and vegetable broth for a vegetarian version. Adjust seafood options for allergies or preferences.
Frequently Asked Questions
- Can I use regular long-grain rice instead of short-grain? Short-grain rice is recommended for its ability to absorb flavors and maintain texture. Long-grain rice may not yield the same result.
- Can I make paella ahead of time? Paella is best enjoyed fresh, but you can make it ahead and reheat it. The rice may absorb more liquid, so adjust as needed.
- What can I substitute for saffron? Turmeric can be used as a substitute for saffron if it’s unavailable. It will provide color and a different but pleasant flavor.
- Can I use a different type of pan? While a paella pan is traditional, you can use a large skillet or Dutch oven if needed. The key is to cook the paella on a wide surface.
- How do I know when the paella is done? The paella is done when the rice is tender and the liquid has been absorbed. The bottom of the pan should have a crispy layer of rice, known as “socarrat.”