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What is Paella?
Paella, a classic Spanish rice dish, brings together rice, saffron, vegetables, chicken, rabbit, and seafood in a single pan. Although the dish comes from Valencia, many recognize it as Spain’s national dish. Paella gets its vibrant yellow color and unique flavor from saffron.
Making the Paella
To prepare paella, use a large, shallow pan called a paellera. Heat the pan over a fire or stovetop. Begin by adding onions, garlic, and vegetables. Stir in the rice and let it absorb the flavors. Add the meat or seafood next, then season everything with a mix of spices and herbs. Cook the dish until the rice becomes tender and the flavors blend beautifully.
This is a Spicy Dish
Saffron plays a key role in paella, adding both vibrant color and distinct flavor. This prized spice comes from the crocus flower and often costs more than other seasonings due to its labor-intensive harvest. Though saffron may be hard to find, it remains essential to authentic paella. Many cooks
also use paprika, rosemary, and thyme to deepen the dish’s aroma and taste.
Served as a Main Course
People often serve paella as a main course, but it also works well as an appetizer or side dish. Pair it with a glass of wine, like white or red Rioja, to enhance the meal.
Paella also stands out as a visually striking dish. The bright yellow rice and colorful mix of meats and vegetables create a feast for the eyes as well as the palate. Whether you prefer seafood, chicken, or rabbit, paella satisfies every taste.
How to Make the Spanish Paella
Ingredients:
The main ingredients in every paella dish are rice, saffron, chicken, and vegetables. From there, ingredients vary depending on the type of paella or region where it’s made. The ingredients in this easy paella recipe include:
1 vegetable or chicken stock cube, made up to 600ml
3 tbsp olive oil, plus extra for drizzling
125g chorizo, roughly chopped
500g boneless, skinless chicken breasts or thighs (or a mix), chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 red pepper, deseeded and chopped
2 tsp paprika
250g Spanish paella rice
4 medium tomatoes, roughly chopped
75g frozen peas
250g cooked prawns with shells on (thawed if frozen) and rinsed small handful of flat-leaf parsley, chopped, to serve chopped lemon wedges, to serve
Step By Step Instructions on how to Make Spanish Paella
Method:
- Start by stirring the saffron strands into the stock and set it aside to infuse while you prepare the rest of the paella. Heat 1 tablespoon of oil in a paella pan or a large deep frying pan with a lid. Add the chorizo and fry for about 3 minutes until it becomes crisp and releases its oil. Remove the chorizo and drain it on kitchen paper, keeping the oil in the pan.
- Next, add the chicken to the pan and fry over high heat for 7 to 8 minutes, until the meat turns golden and cooks through. Transfer the chicken to a bowl and set it aside.
- Pour another tablespoon of oil into the pan and add the chopped onion and garlic. Stir-fry for 4 to 5 minutes until the onion softens and just starts to color.
- Add the chopped pepper and paprika with the remaining tablespoon of oil, and stir-fry for another 1 to 2 minutes. The pan should have crispy brown bits on the bottom—these add great flavor.
- Keep the heat fairly high and quickly stir in the rice, coating it well with the oil. Pour in the saffron-infused stock along with 450ml of boiling water, scraping the bottom of the pan with a wooden spoon to lift those sticky brown bits.
- Return the browned chicken pieces to the pan and add the chopped tomatoes. Cover the pan and cook over medium heat for 10 minutes, stirring once or twice.
- Scatter the peas, prawns, and fried chorizo over the top. Cover again and cook for another 5 to 10 minutes until the rice is just tender and most of the liquid has absorbed. Remove the pan from the heat, cover it, and let it rest for 5 minutes. Stir the ingredients gently to combine, season to taste, and sprinkle with chopped parsley.
- Serve with lemon wedges and an optional drizzle of extra oil.
