Paella—Spain’s most iconic dish—is a true celebration of flavor, color, and tradition. This one-pan wonder is as much a feast for the eyes as it is for the taste buds. Whether you’re throwing a dinner party, looking to impress your friends, or treating your family to something a little extra special, paella takes you on a culinary journey straight to the Mediterranean.
For me, it’s all about the saffron. That rich golden hue and earthy, aromatic fragrance make it the heart and soul of the dish. It’s a little touch of magic that transforms a simple meal into something unforgettable.
Tips for the Perfect Paella
- Use the Right Rice: Authentic paella relies on short-grain rice like Bomba, which absorbs liquid without becoming mushy.
- Don’t Rush the Sofrito: The total time to make the Sofrito (the cooked down vegetables) will take around 45-50 min. Don’t cut corners, this is where you build the flavor. To save time in the future, make twice the amount of sofrito and freeze the extra half so it is ready to go next time you make the Paella.
- Don’t Rush the Socarrat: The crispy layer at the bottom of the pan is a hallmark of great paella. Let it form naturally by avoiding excessive stirring.
- Customize to Your Taste: While this recipe includes chicken, halal sausage, and shrimp, feel free to adjust the protein based on your preferences or dietary needs. You can also add scallops and mussels if you prefer.
Spanish Paella
Paella, Spain's most iconic dish, is a one-pan masterpiece bursting with flavors and textures. This Spanish paella recipe is a feast for the senses, offering bold flavors and vibrant colors that are sure to impress. Whether you enjoy it as a family dinner or a festive centerpiece, paella is more than just a dish – it's an experience.
Equipment
- 12" Paella Pan (or shallow fry pan)
Ingredients
- Olive Oil
- ¼ teaspoon Saffron
- 4 cups Chicken Broth (if chicken or vegetable broth is not available then water is fine)
- 1 tbsp White Grape Juice optional
- 2 Onions diced
- 3 Bell Peppers diced
- 4 Garlic Cloves diced
- 1 tsp Paprika
- Salt to taste
- Pepper to taste
- 2 tbsp Fresh Oregano chopped (you can substitute 2 tsp dried oregano if you don't have fresh)
- Handful of Italian Parsley chopped
- 1 tbsp Fresh Thyme (you can substitute with a sprig of rosemary)
- 2 cups Paella Rice Bomba rice, rinsed
- 1 cup Tomato sauce
- 1-2 Halal Sausage links (optional) I use halal beef or chicken sausage depending on what is available
- 2 lb Chicken cut in cubes
- 1/4 lb Shrimp
- 1 cup Frozen peas
- 1 Lemon for garnish
Instructions
- Before you start cooking, rinse your paella rice under cold water until the water runs clear. This removes excess starch and ensures a fluffy texture.
- Place saffron in a small amount of ice in a bowl and let the ice melt to extract the flavor. Set aside.
- Chop the onions, bell pepper, garlic cloves, oregano. Slice the sausage if using it.
- Add some olive oil to the pan. Pan sear and brown the chicken with salt, pepper and paprika until half cooked and golden on all sides.
- Take out and set aside. Then add the sausage and crisp up slightly for added flavor. Remove from pan and set aside.
- Add a little bit more oil. Add the chopped onion and garlic. Season with salt and pepper and cook down until lightly browned.
- Add the chopped bell pepper and season again with salt and pepper to bring out the flavor. Cook until wilted and browned.
- Add a splash of white grape juice to deglaze the pan.
- Add fresh oregano, parsley, and paprika.
- Add half a can of tomato sauce, enough to wet it all. Stir to coat everything evenly. Add salt and pepper.
- Add a sprig of rosemary or chopped thyme.
- Cook down until it all becomes a paste and the oil comes to the top. This is the sofrito, don't rush this step, this is where all the flavor is built.
- Add the rinsed Bomba rice evenly across the pan and mix in to get all the rice covered with the sofrito and toast it to give it a nutty flavor.
- Stir in the chicken and halal sausage.
- Add the saffron water to the broth.
- Add saffron infused broth.
- Scrape down the sides gently and make sure the rice is flat and emerged. Avoid stirring after this point to allow the rice to form a crispy bottom layer (known as soccarat).
- Let it come to a boil for about 5-7 minutes.
- Sprinkle in the peas.
- Arrange the shrimp on the top in a nice pattern and design.
- Lower the heat and let the rice cook gently for about 10-15 min.
- Optional: Add canned piquillo peppers that are julienned as garnish.
- If the rice is not cooked, you can add a little bit of water and cook it for longer. You can also cover it with foil to help speed the process along and ensure that the shrimp cooks evenly.
- Garnish with sliced lemon and squeeze on before serving.
Notes
Tips for the Perfect Paella
- Use the Right Rice: Authentic paella relies on short-grain rice like Bomba, which absorbs liquid without becoming mushy.
- Don't Rush the Sofrito: The total time to make the Sofrito (the cooked down vegetables) will take around 45-50 min. Don’t cut corners, this is where you build the flavor. You can make twice the amount and freeze half the sofrito for next time to cut down on time next time you make the Paella.
- Don’t Rush the Socarrat: The crispy layer at the bottom of the pan is a hallmark of great paella. Let it form naturally by avoiding excessive stirring.
- Customize to Your Taste: While this recipe includes chicken, halal sausage, and shrimp, feel free to adjust based on your preferences or dietary needs. You can also add scallops and mussels to the dish.
