Authentic Spanish Paella Recipe Made Of Simple Ingredients

Explore the rich flavours of Spanish Paella, a dish that sings with the zest of the Mediterranean. Picture saffron-kissed rice cradling succulent shrimp, tender chicken, and a medley of fresh vegetables. Each bite is a symphony of warmth, colour, and tradition, promising a culinary getaway to the sun-drenched coasts of Spain.

Spanish Paella Recipe

Ingredients:

Produce: Onion, bell pepper, garlic, tomatoes, parsley, frozen peas.
Spices: Bay leaf, paprika, saffron, salt, and pepper.
Seafood: Jumbo shrimp, mussels, calamari.
Meat: Chicken thighs (preferred over breasts as they remain juicier).
Fat: Olive oil (Spanish olive oil recommended for authenticity).
Other: White wine, Spanish rice (bomba or calaspara rice recommended), chicken broth.

Specific Ingredient Notes:

Saffron: High quality saffron is key. Can substitute 1 teaspoon saffron powder if necessary.
Rice: Spanish rice is ideal. Can use medium grain rice like Calrose as a substitute, adjusting chicken stock to 3 ¾ cups. Avoid washing the rice to maintain the starch necessary for texture.
Chicken Broth: While authentic paella uses fish stock made from seafood shells, chicken broth is an easier option.

Seafood for Paella:

Adapt based on preference; omit seafood if desired and increase chicken and vegetables. Frozen seafood mix is a practical option.

Cooking Equipment:

A large skillet can be used instead of a traditional paella pan. The recipe is designed to be practical for those without specialized equipment.

Notes on Cooking Rice for Paella:

Do not wash the rice before cooking.
Avoid stirring the rice during cooking to allow the formation of the socarrat, the crusty bottom layer that is a signature of authentic paella.

Adaptations:

Rice Substitutes: Medium grain rice like Calrose can be used, with adjusted liquid.
Meat Options: Pork loin, turkey, rabbit, or chorizo can substitute chicken. Brown these meats before adding to paella.
Vegetarian Paella: Omit meat and seafood and include more vegetables such as artichokes, green beans, mushrooms, olives, and asparagus.
Valenciana Paella: Version with rabbit, chicken, artichokes, and green beans.

Baking

Browning the Meat: Start by browning chicken (or other meat/seafood) in olive oil, then set aside.
Sautéing Vegetables: Sauté onions, garlic, and bell peppers (and other vegetables as per preference) in the same pan.
Adding Rice and Spices: Add rice, saffron, paprika, salt, and pepper, cooking until the rice is well-coated with the oils and spices.
Liquid: Incorporate the white wine and chicken broth, bringing to a simmer before adding the browned meat back into the pan.
Cook Without Stirring: Allow to cook without stirring to develop the socarrat.
Final Touches: Add seafood towards the end of cooking to ensure it’s perfectly done, garnish with parsley.

Remember, paella is very adaptable, and part of its beauty lies in making it your own with the ingredients and equipment you have at hand. Enjoy cooking this delightful dish!