This vibrant and flavorful dish brings the taste of Spain to your table!
Paella is a traditional dish hailing from Valencia, a region on Spain’s eastern coast. The word paella refers to the wide, shallow pan used to cook the dish (I wish I had one of those!). Like most amazing recipes, paella was originally a working-class meal. Aside from the spices, there was no real rhyme or reason to the ingredients. Whatever you had available was what you usually used, such as rabbits, snails, ducks, or veggies. But like most dishes, paella has changed over time, and these days, you’re more likely to see seafood and chicken in these delicious smorgasbords of a meal.
Flavor-wise, a lot is going on here in paella. There are spices galore, everything from floral saffron to smoked paprika. And there’s even a whole ocean of seafood and chicken tossed in for good measure. There’s a medley of flavors, so you’ll get hints of savory, salty, and just plain yummy. It’s the perfect dish for family get-togethers and parties, too!
Looking for other recipes that are great for large crowds? Slow Cooker Chili is a sure hit. Or, for something completely different, check out this odd but tasty Cheeseburger Spaghetti Squash Casserole — let’s just say you probably won’t have any leftovers.
Is Paella Healthy?
Paella is rich in protein from the chicken and seafood, and the vegetables bring essential vitamins and minerals to the dish. If you want, you can use brown rice instead of the more traditional bomba or paella rice used for this recipe. The texture will be slightly different, but you’ll get an extra fiber boost!
Saffron in Paella…
I first had saffron at a Persian restaurant during my college days. It’s so uniquely aromatic. And it’s expensive, one of the world’s most expensive spices in fact. But it’s also a key ingredient in authentic paella. Saffron gives the paella a distinctive golden color and a subtle, earthy flavor. A pro chef once showed that you can maximize its flavor by steeping the saffron threads in warm water or broth before adding it to the paella. For some reason, this simple step releases the saffron’s aromatic compounds and amps up the color as well.
FAQs & Tips
Paella can be stored in the refrigerator for up to 5 days, but your mileage may vary depending on the seafood. If it starts smelling “fishy,” I wouldn’t eat it.
Yes, you can make paella without seafood, though it does add some great flavor. But like I said earlier, traditional Valencian paella often included snails and rabbit. But if that’s too adventurous, create a vegetarian version with colorful veggies and legumes.
That’s okay! Just add a little more broth or water and cover the pan to trap the steam. Then, let it cook on low heat until the rice is tender.
Serving Suggestions
Honestly, paella is a meal in and of itself, so I wouldn’t add too many extras here. That said, I wouldn’t say no to a bowl of Chili Con Queso and some Air Fryer Tortilla Chips! I know that’s not Spanish, but hey, it’s America! We’re a melting pot, after all. Speaking of melting, why not add a Chocolate Lava Cake to the menu? After a meal like this, there’s nothing better than a decadent dessert.
Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- Salt and pepper to taste
- 1/2 cup white wine
- 1 pound boneless skinless chicken thighs cut into pieces
- 1 cup short-grain rice such as Bomba or Arborio
- 4 cups chicken broth
- 1/2 cup frozen peas
- 1/2 pound large shrimp peeled and deveined
- 1/2 pound mussels cleaned and debearded
- 1/2 pound calamari rings
- Fresh parsley chopped for garnish
- Lemon wedges for serving
Instructions
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Heat olive oil in a large paella pan or skillet over medium heat. Sauté onion, bell pepper, and garlic until onion is translucent.
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Stir in smoked paprika, saffron, salt, and pepper, and cook for 1 minute. Add white wine and let simmer until reduced by half.
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Add chicken pieces to the pan and brown for about 5 minutes. Then add rice and stir to coat with the oil and spices.
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Pour in chicken broth and bring to a boil. Reduce heat to a simmer and cook, uncovered, for 15 minutes.
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Add the shrimp, mussels, and calamari to the pan, tucking them into the rice. Sprinkle peas over the top. Cook for another 10-15 minutes until seafood is cooked and rice is tender.
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Remove from heat and let stand for 10 minutes. Garnish with fresh parsley and serve with lemon wedges.
Nutrition
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