There is no one traditional paella recipe. My paella recipe comes from watching my Spanish father. I like making mine this way, but lots of trial and error is the best way to find yours.
What is Paella?
This dish is made with rice, vegetables, meats, seasonings with saffron, and seafood cooked and served in one pan. Originating from Valencia, paella is recognized as the national dish of Spain. There are so many varieties, but the most common types of paella include chicken paella, seafood paella, or a combination of seafood, meats, and vegetables.
Ingredients
The main ingredients in every paella are rice, saffron seasoning, and vegetables. From there, ingredients vary depending on the type of paella you will be making or the region in Spain where it’s made. The ingredients in my paella recipe include:
Olive Oil: Spanish extra virgin olive oil is best, but any good quality olive oil works.
Seafood: Jumbo shrimp, mussels, clams, crab, scallops, and calamari.
Produce: Onions, garlic, Bell pepper, and tomatoes are added to make a sofrito. Peas are also a traditional ingredient.
Meats: Chicken, pork, and fish. I prefer chicken thighs to breasts since they don’t dry out as easily during longer cook
times and add more flavor. Also, use pork loin and a meaty white fish like cod.
Spices: Smoked paprika, salt, pepper, and saffron.
Saffron: One of the most important ingredients, so make sure it is of high quality. If you can not find it at the grocery store, you can try an International food market. I like to use this paella seasoning that can be found on Amazon.
Spanish Rice: See my tips below about the type of rice to use and possible substitutions.
Chicken Broth: Authentic paella would include making your fish stock from discarded seafood shells. I usually substitute chicken broth for convenience.
What is great about Traditional Paella?
I learned to make it from my father, My father was an incredible cook, and I wrote down his basic instructions for paella. He liked making paella his way, but numerous variations make this dish so flexible and fun. There is no right or wrong way.
No paella pan needed: Although I like using a paella pan, and have several sizes depending on the number of guests, you can also use a regular large skillet for this recipe.
Sofrito: Many recipes call for the layered flavors of tomato, rosemary, garlic, and green bell pepper. I sometimes use it, but not here. Again, the paella is up to you, like a Bob Ross painting. it is your world, and you cook what you want!
One-pot meal: Who doesn't like one-pot meals? Everything done in one pot does both cooking and cleaning up so much easier
How to Make Traditional Paella
1. Sauté: In the paella pan or skillet, and over medium heat, add onions, garlic, peppers, and sauté until the onions are translucent. Create the base by adding the chopped tomatoes, paprika, salt, pepper, and saffron (if used). Stir and cook for 5 minutes or until fully incorporated.
2. Add rice. Add the rice and parsley. Cook for 5 minutes or until the rice starts to brown slightly.
3. Brown the meats. Brown the meats separately in a pan and incorporate the meats into the paella.
4. Add the seafood. Add all the seafood, and incorporate it into the mixture, so everything is well blended. Ensure that all the shellfish you are using is pushed down into the mixture so that they cook and the shells open in the broth.
5. Add broth. If you are using the spice mix, incorporate it into the broth. Slowly pour the broth all around the pan.
5. Bake or Cook uncovered: Bake at 350 if using a paella pan for about 45 minutes, or cook uncovered for 20 minutes, then nestle the shrimp, mussels, calamari, and other seafood into the mixture. Sprinkle peas on top, and continue to cook (without stirring) for about 5 more minutes. For either method, ensure that most of the liquid gets absorbed and the rice in the middle and the top is nearly tender. (If your rice is still uncooked, add 1 cup more broth and continue cooking).
6. Cover and let rest. Remove the pan from heat and cover the pan with a lid or tinfoil. Place a
7. Serve. Garnish with fresh parsley and lemon slices or hard-boiled eggs.
Traditional Paella
Prep time: 30 minutes
Cook time: 45 minutes
Yield: 6 Servings
Ingredients
1 large yellow onion
3-4 garlic cloves
1 - 1/2 lb Bomba or Arborio rice
1 1/2 lb diced pork
1 1/2 lb chicken thighs
Seafood of your choice
2 packets Paellero (or add saffron or saffron seasoning to the broth)
4-6 cups of chicken broth
Salt and pepper to taste
Optional: Roasted red pepper
Hard-boiled eggs
Directions
Mince the onion and garlic. In a paella pan, saute the onion and garlic until translucent.
Add the rice and lightly sautee until the rice absorbs the olive oil and is just slightly brown.
Saute the pork until golden brown. Add salt and pepper to taste, and add directly to the paella pan.
Saute the chicken until golden brown. Add salt and pepper to taste, and add directly to the paella pan.
Add the seafood and mix everything in the pan. I like using cod, shrimp, clams, crab meat, mussels, minced clams, and scallops.
Ensure any shellfish is pushed down into the mixture to cook in the broth. Otherwise, the shells may not open.
To make the broth - mix 2 packets of Paellero with 4-6 cups of chicken broth, saffron, or seasoning.
Add the broth into the pan but leave room at the top to ensure it does not boil over.
Bake at 350°F for about an hour, or until the rice in the middle and on top is done. Add another 1/2 to 1 cup of leftover broth if the rice is still not done.
Once the broth is fully incorporated and the rice cooked, let it cool for 15-20 minutes.
Dress with hard-boiled eggs and/or roasted red peppers, lemon, and enjoy!
Suggested Pairing
Seafood Paella and Mixed Paella pair best with rich white wines, such as Roussanne, Chardonnay, and Viognier.
Comments