Learn how to make paella that's the ultimate Spanish one-dish meal! Paella is a sizzling pan filled with traditional Spanish rice, tender shrimp, juicy chicken, andouille sausage, in-season vegetables, and a saffron-infused blend that's the secret to a fantastic paella. Buckle up, because I'm sharing everything I've learned about making a mind-blowing paella on your first try!
Once you try it, you'll be hooking friends and family for paella parties all summer long!
Table of Contents
What is Paella?
Paella is one of the most popular Spanish dishes. It's full of in-season seafood, vegetables, and balanced with sausage and chicken. One of it's signature elements is the saffron infused rice that gives it a bright color and unique flavor. The rice is the star of the show for a reason, it's soaked up all the juicy flavors from the rest of the ingredients. You've probably seen the iconic paella pan that it's traditionally cooked in, which is a low lip large stainless steel pan that's specific for making this grand Spanish rice dish. It's essential part of the experience of the dish.
One of the things I love most about paella is how adaptable it is. You can add or substitute ingredients as needed, or based on what's in season. Most of the shellfish seasons on the Pacific coast recently opened, so we were able to use in-season seafood. And let's be honest, that makes all the difference in terms of flavor and freshness.
Paella is truly a one-dish-wonder that satisfies an entire crowd and it's easily become an iconic dish amongst my friends on the coast, competing against our all-time favorite seafood boil.
The History of Paella
To truly appreciate paella, it's important to understand its roots. Paella originated in the mid-19th century in Valencia, a region on the eastern coast of Spain. As locals called it "Paella Valenciana". Suiting, right? The dish was traditionally cooked by farm laborers and locals using ingredients that were readily available to them, such as rice, vegetables, snails and certain meat, like rabbit and chicken.
Over time, as paella gained popularity, it evolved to include a wider variety of ingredients, including seafood and saffron. To keep the tradition of the dish going of using what we have on hand, we love using local Pacific Northwest seafood.
Our Paella Recipe Background
My friend has become our go-to paella gal. She's tested and perfected this recipe that she kindly shared with me. She hosted our foodie friends from a group that I started on the coast, where we get together over a lavish dinner.
Everyone that attended contributed an ingredient to the dish, and I also made this rosemary parm bread to serve as a side to paella. It's a fun way to meet new friends and deepen the relationship with the current ones over a delicious dish.
What Equipment Do You Need For Paella?
The set-up is typically a Paella pan, which is a large 16-18" flat, low lip pan that's placed on a charcoal or gas grill to cook. Preferably charcoal to get a good smoke flavor. It's what we did in this recipe, and boy did it make a difference! Alternatively, there are specific paella burners that can be hooked up to a propane tank.
The Secret Ingredient to a Good paella
This dish is all around fantastic, from the flavors coming through from the seasonal vegetables, to the aromatics, and of course, the chicken and seafood. The one ingredients that stands out to make an authentic paella stand above the rest, is drum-roll.... The Saffron. Saffron adds an unmatched flavor to this crowd-pleasing dish.
The Key Ingredients
- Rice: The foundation of any good paella is the rice. The most commonly used rice for paella is the short-grain variety known as "bomba" or "calasparra." This rice has the ability to absorb a significant amount of liquid while still maintaining its firm texture.
- Saffron: Saffron, often referred to as "red gold," is an essential ingredient in paella. It adds a distinct flavor and vibrant yellow color to the dish. A small amount of saffron goes a long way. I like to get mine from Trader Joes when I can, they tend to have the best price and best quality. Secondly, would be amazon.
- Meat: We used chicken thighs and andouille sausage. Though you can substitute the sausage as needed, depending on personal preference.
- Seafood: You will need raw shrimp and mussels. Alternatively, you can also use steamer clams.
- Vegetables: We used tomatoes, bell peppers, onions, and green beans, and peas.
- White Wine: It will pair best with a dry white wine.
- Extra Virgin Olive Oil: You will need extra virgin olive oil for sautéing the vegetables and meats, as well as for cooking the rice.
- Aromatics: Not only does paella have a good helping of fresh garlic, but the saffron and Spanish paprika give the paella a rich flavor.
STEP-BY-STEP INSTRUCTIONS & TIPS
- Choose the right pan: Paella is traditionally cooked in a wide, shallow pan called a "paellera." This allows the rice to cook evenly and develop a delicious crust, known as the "socarrat."
- Sauté the Chicken Thighs: Begin by sautéing the chicken thighs until browned on both side. Remove and set aside.
- Sofrito: Sofrito is the mixture of onions, tomatoes, garlic, and that are sauteed in olive oil. This step adds depth of flavor to the dish and is one of the secrets to making an authentic paella. Sauté on medium heat until they are just turning beginning to cook and become fragrant.
- Add the rice and spices: Add the rice, sausage and saffron spice blend to the pan. Stir well to coat the rice in the flavors of the other ingredients. Toasting the saffron is another key element in making a good paella. Whenever you're working with saffron you want to allow it time to "bloom" what that means is warming it up to allow the flavors to come alive.
- Add the liquid: Pour in the broth or stock, and the white wine ensuring that it covers the rice completely. Avoid stirring the rice during this process to avoid breaking the rice. We want a good crust to develop at the bottom of the pan that's called Socarrat.
- Add the meat: Add the chicken thighs around the entire pan and repeat with sausage.
- Add the seafood: Follow the same pattern with the shrimp, red peppers, and nestle in the mussels so they stay in place. We added extra shrimp to the grill that didn't fit in the pan.
- Cook until done: Cover and cook until the shrimp is fully cooked and lightly curled, and the mussels have popped open. The cooking time will vary depending on the type of rice used, but it typically takes around 20-30 minutes. You want to check the bottom of the rice to make sure it has developed a socarrat. Which is the crispy bottom layer of every great paella!
- Serve: Top with fresh squeezed them and serve. Seafood safety tip before serving - If some mussels remain closed after the cooking process, it's best to discard them.
TOP 5 TIPS FOR MAKING THE BEST PAELLA
- Use Homemade Broth: The foundation of great paella is a flavorful broth. Instead of using store-bought broth, make your own by simmering chicken, seafood, or vegetable scraps with aromatic vegetables like onions, carrots, and celery. This homemade stock will transform the dish and add the depth of flavor this dish thrives on!
- Toast Your Rice: Before adding liquid to the paella, toast the rice in the pan with a bit of olive oil. This step helps to develop the nutty flavor of the rice and ensures that each grain remains distinct and separate once cooked.
- Use Fresh in-season Vegetables and Seafood: For the most flavorful meal, using fresh in-season veggies and seafood will be the foundation of an authentic and flavor-packed paella. We all know fresh is best and in-season is always THE best flavor.
- Achieve The Perfect Socarrat (crispy bottom layer): Spread the rice evenly on the bottom and resisting the temptation to stir it too much (the temptation is so real! but you can do this!) will get you a great socarrat.
- Let it Rest: After cooking, allow the paella to rest for a few minutes before serving. This allows the flavors to meld together and the rice to absorb any remaining liquid. Covering the paella with a clean kitchen towel during this resting period can help to trap steam and keep it warm.
Best Wines for Paella
We just finished cooking up the best paella on the block. But no Spanish feast is complete without the perfect vino to wash it all down. So which wine is gonna complement all those rich flavors?
I always say you can't go wrong with a NICE COLD BEER. But if you want wine, here are some top choices:
- ALBARIÑO - This white is crisp and fruity, perfect for cutting through the rice and seafood.
- TEMPRANILLO - Looking for a red? Try a young, fruit-forward Tempranillo from Rioja. It stands up to the spices.
- GRENACHE BLENDS - Full-bodied reds like Garnacha blend well. Think plums and cherries to balance the saffron.
- CAVA - Can't forget the bubbly! Cava is Spain's answer to Champagne. Celebrate in style!
Can You Reheat Paella?
Yes! To successfully reheat it, place it in an oven safe dish and heat at 350 until warmed through. Otherwise, microwave for a minute at a time until warmed through. Time will fluctuate depending on the amount that's being warmed.
FAQ
Traditional Spanish short-grain rice like Bomba or Calasparra work best. But if you can't find those, Arborio rice works as a decent substitute. You can also try sushi rice, since it's short grain as well.
While paella is best enjoyed fresh, you can prepare some of the ingredients in advance to save time, such as chopping vegetables and measuring out all the ingredients and having them ready on a tray. However, I recommend to cook the paella just before serving for the best flavor and texture.
Saffron is a key ingredient in paella, as it adds both flavor and color. However, if you don't have saffron or prefer not to use it, you can substitute with turmeric. There are decently priced saffron options out there, read the ingredients list above for my favorite budget-friendly saffron options.
Yes! Making paella in the oven takes as little effort as possible. Here's the easy oven method:
-Preheat your oven to around 375°F (190°C).
-Prepare your ingredients in a large oven-safe dish or paella pan. You can start by sautéing the sofrito and other ingredients on the stove if you prefer per my original recipe, or you can assemble everything directly in the oven-safe dish.
-Once all the ingredients are in the dish, cover it tightly with parchment paper, then aluminum foil or a lid.
-Place the dish in the preheated oven and let it bake for about 20-25 minutes, or until the rice is cooked and most of the liquid has been absorbed.
-If you like a crispy crust on the bottom of your paella (called socarrat), you can remove the foil or lid during the last few minutes of cooking and let it crisp up in the oven.
Yes! Instead of turning to the grill, you can make paella on your stove for convenience. Here's the stove directions:
-Use a large, shallow pan, preferably a traditional paella pan if you have one. If not, a large skillet or frying pan will work, but the thinner the better for paella in order to create the socarrat.
-Begin by sautéing your ingredients on the stove, starting with the sofrito (veggies) and then adding the other ingredients like rice, broth, and proteins (chicken, seafood, etc.).
-Once all the ingredients are in the pan, you'll want to let it simmer on the stove until the rice is cooked and most of the liquid has been absorbed. Keep an eye on it you don't want to stir it since we want the bottom crispy.
More Seafood One-dish Recipes
The Recipe
Spanish Paella Recipe
Equipment
- Paella pan at least 16"
- Grill we used a charcoal grill that fits the paella pan
Ingredients
- 8 boneless skinless chicken thighs cut in half
- 1 lb jumbo shrimp or prawns
- 1 lb andouille sausage
- 1 lb mussels or steamers
- ½ lb fresh green beans trimmed
- ½ lb fresh peas in a pod or 1 cup frozen peas
- ½- pound asparagus cut into 2 inch pieces
- 1 cup diced tomatoes about 3 tomatoes, or 1 can of tomatoes
- 1 cup chopped onions about 1 medium onion
- 2 red bell peppers chopped
- 5 cloves of minced garlic
- 2 Lemons cut into wedges 12 wedges
- ¼ cup cooking oil of your choice I like to use olive oil or avocado oil
- 3.5 Cups Bomba or Spanish Paella Rice
- 2 tb paprika
- ¼ teaspoon saffron
- ½ cup white wine
- 8 cups broth, chicken or vegetable
- salt and pepper to taste
Instructions
- Add charcoal to your grill (enough to cover the width of the pan) and heat grill. This can take about 30 minutes.
- While the charcoal is heating, prepare and place all the ingredients near the grill.
- Once the charcoal is white, place the paella pan on grill to heat up. Add oil and heat until sizzling. Add chicken and andouille sausage, and brown on both sides. 3-4 minutes. Salt and pepper the chicken.
- Remove chicken and andouille sausage and set aside on a plate for now.
- Add onions, chopped peppers, and chopped tomatoes to the pan. Cook and stir until the onions are translucent, about 3-4 minutes.
- Add white wine, stir and simmer for 1-2 minutes.
- Add paprika, saffron, garlic and stir. The saffron will need a minute to bloom (develop flavor) in the sauce.
- Add green beans, peas and asparagus and stir.
- Add rice and stir in 7 cups of broth. This will be the last time you stir the paella so it can develop the socarrat (the crispy bottom layer).
- Arrange reserved chicken and andouille sausage on top of the paella. Cover your grill and let the paella simmer for 25 minutes. DO NOT STIR.
- Check your Paella and add sliced peppers in a pinwheel shape around the pan, check that the rice isn’t too dry. You can add some additional broth if needed.
- Cover your Paella again and continue to cook until rice is al dente and broth is absorbed.
- Add shrimp and mussels and lemon wedges, cover and cook until Shrimp and mussels are done (about 10-12 minutes).
- Remove the paella pan from the grill and present on your table. Let Paella rest for 5-10 minutes before serving warm.
Corinne
Fantastic dish to share with friends and family. It's a crowd pleaser for sure. Ive made it twice and cant wait to make it over an open fire this summer.
Suzy Sakamoto
SO fun!!!
Catheryn English
I was one of the lucky ones to be at the dinner. Having never eaten paella , I was concerned it would be spicy. I guess I was confusing paella with jambalaya. At any rate, the paella was absolutely delicious. Each individual component was flavorful on its own and blended to make a beautiful whole. Give this a try. You will not be disappointed.