Paella recipe

paella recipe

paella recipe

Paella is Spain’s most iconic dish, a vibrant and flavorful rice-based meal that originated in the Valencia region. This culinary masterpiece is a celebration of Spain’s rich agricultural and coastal bounty, combining saffron-infused rice with a variety of proteins and vegetables. Traditionally cooked in a wide, shallow pan called a paellera, paella is as much about the process as it is about the ingredients. The dish’s name comes from the Old French word paelle, meaning “pan,” reflecting its humble beginnings as a farmer’s meal cooked over an open fire.

The classic Paella Valenciana includes rabbit, chicken, green beans, and snails, while Paella de Mariscos (seafood paella) features shrimp, mussels, clams, and squid. The key to authentic paella lies in the bomba rice, a short-grain variety that absorbs flavors beautifully while maintaining its texture. Saffron, the world’s most expensive spice, gives the rice its signature golden hue and aromatic depth. Other essential ingredients include smoked paprika, garlic, tomatoes, and olive oil, which form the base of the dish.

Ingredients

For the Seafood Stock

  • 500g (1 lb) shrimp shells and heads (or fish bones)

  • 1 onion, roughly chopped

  • 1 carrot, roughly chopped

  • 1 celery stalk, roughly chopped

  • 1 bay leaf

  • 1 tsp black peppercorns

  • 1.5 liters (6 cups) water

For the Paella

  • 400g (2 cups) bomba rice (or Arborio rice as a substitute)

  • 500g (1 lb) mixed seafood (shrimp, mussels, clams, squid)

  • 1 onion, finely chopped

  • 1 red bell pepper, finely chopped

  • 3 garlic cloves, minced

  • 2 ripe tomatoes, grated or finely chopped

  • 1 tsp smoked paprika (sweet or hot)

  • 1 pinch of saffron threads (soaked in 2 tbsp warm water)

  • 1 liter (4 cups) seafood stock (from above)

  • 100ml (⅓ cup) olive oil

  • Salt and pepper to taste

  • Lemon wedges and parsley (for garnish)

Instructions

1. Prepare the Seafood Stock

  1. In a large pot, sauté the shrimp shells, onion, carrot, and celery in a little olive oil for 5 minutes.

  2. Add the bay leaf, peppercorns, and water. Simmer for 30 minutes.

  3. Strain the stock and set aside.

2. Cook the Paella

  1. Heat olive oil in a paellera or large, shallow skillet over medium heat.

  2. Sauté the onion and bell pepper until soft (5–7 minutes).

  3. Add the garlic and cook for 1 minute.

  4. Stir in the grated tomatoes and smoked paprika, cooking until the mixture thickens (5 minutes).

  5. Add the rice and stir to coat it in the tomato mixture.

  6. Pour in the saffron-infused water and seafood stock. Season with salt and pepper.

  7. Arrange the seafood (except shrimp) on top of the rice. Do not stir after this point.

  8. Cook over medium heat for 15–20 minutes, rotating the pan occasionally to ensure even cooking. Add the shrimp halfway through.

3. Finish and Serve

  1. Once the rice is cooked and the liquid is absorbed, remove from heat.

  2. Cover with a clean kitchen towel and let rest for 5 minutes.

  3. Garnish with lemon wedges and parsley.

Tips for Success

  • Don’t stir the rice: This helps develop the socarrat (crispy bottom layer).

  • Use bomba rice: It absorbs more liquid and stays firm.

  • Fresh seafood: Use the freshest seafood available for the best flavor.