Spanish Paella Recipe: A Flavorful One-Pan Mediterranean Feast

Authentic Spanish Paella Recipe: A Flavorful One-Pan Wonder

Looking for the perfect paella recipe to transport your taste buds straight to Spain? This classic dish combines aromatic saffron rice with savory chorizo and succulent shrimp for a meal that’s sure to impress. While traditional paella requires specific techniques, this version simplifies the process without sacrificing authentic flavor.

What Makes an Authentic Paella?

Paella originated in Valencia, Spain, where it was traditionally cooked in a wide, shallow pan (also called a paella) over an open fire. The dish gets its signature golden color and distinctive flavor from saffron threads, which are among the world’s most expensive spices. While regional variations exist, the technique of creating a flavorful broth and achieving the perfect socarrat (crispy bottom layer) remains consistent.

Why This Spanish Paella Recipe Works

This particular paella recipe stands out because it:

• Uses shrimp shells to create an intensely flavored broth
• Balances authentic technique with accessibility
• Creates perfect texture with the right rice-to-liquid ratio
• Delivers complex flavors in just over an hour

Key Ingredients for Perfect Paella

• 1 pound jumbo shrimp, peeled and deveined, shells reserved
• 2 teaspoons olive oil, plus more for sautéing
• 1 teaspoon saffron threads
• 4 cups chicken broth
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 8 ounces Spanish chorizo, sliced
• 2 cups short-grain rice (preferably Bomba or Arborio)
• 1 teaspoon smoked paprika
• 1 teaspoon salt (adjust to taste)
• ½ cup frozen peas
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Step-by-Step Paella Recipe Instructions

1. Make the saffron-infused stock: Heat 2 teaspoons olive oil in a saucepan over medium heat. Add reserved shrimp shells and cook for 1-2 minutes until pink and fragrant. Stir in saffron threads, then add chicken broth. Bring to a simmer and cook for about 20 minutes until the broth develops a rusty brown color. Strain and set aside.

2. Prepare the sofrito base: In a large paella pan or wide skillet, heat 2 tablespoons olive oil over medium-high heat. Sauté the onion and bell pepper for 5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

3. Add the chorizo: Stir in the sliced chorizo and cook for 2-3 minutes until it begins to release its oils and flavor.

4. Toast the rice: Add the rice to the pan and stir to coat with the oils. Cook for 1-2 minutes until the grains become slightly translucent at the edges.

5. Add seasonings and broth: Stir in the smoked paprika and salt. Pour in the saffron-infused broth and bring to a boil. Reduce heat to maintain a gentle simmer.

6. Let it cook undisturbed: Allow the paella to cook without stirring for about 15-18 minutes, or until most of the liquid is absorbed.

7. Add the shrimp and peas: Arrange the shrimp on top of the rice and sprinkle with peas. Continue cooking for 5-7 minutes until the shrimp are pink and cooked through.

8. Create the socarrat: For the signature crispy bottom layer, increase heat to medium-high for the final 1-2 minutes, until you hear a slight crackling sound, indicating the bottom is crisping.

9. Rest and garnish: Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

Tips for Paella Success

• Don’t stir! Unlike risotto, traditional paella should not be stirred during cooking to allow the socarrat to form.
• Use the right pan: While a traditional paella pan is ideal, any wide, shallow skillet will work.
• Listen for the sizzle: The sound of rice crisping at the bottom is your cue that the socarrat is forming.
• Adjust liquid as needed: Different rice varieties may require slightly more or less liquid.

Paella Recipe Variations

While this recipe features shrimp and chorizo, authentic paella has many regional variations:

• Paella Valenciana: The original with rabbit, chicken, and snails
• Paella de Marisco: A seafood-only version with mussels, clams, and squid
• Paella Mixta: A combination of meat and seafood
• Vegetarian Paella: Loaded with seasonal vegetables and beans

Nutritional Information

Serving and Storing Your Paella

Serve your paella straight from the pan for a rustic presentation. It pairs beautifully with a simple green salad and Spanish red wine like Tempranillo. For the full experience, enjoy it outdoors with friends and family, as is tradition in Spain.

Leftover paella will keep in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of water or broth to restore moisture. The flavors often deepen overnight, making day-two paella especially delicious!

Frequently Asked Questions About Paella

What is the best rice for paella?

Bomba rice is traditional and ideal because it absorbs more liquid without becoming mushy. Arborio (risotto rice) or Calasparra rice are good substitutes.

Can I make paella without saffron?

While saffron provides the signature flavor and golden color, in a pinch you can substitute turmeric for color and add a pinch of paprika for flavor.

How do I know when paella is done?

The rice should be tender but still have some bite. Most of the liquid should be absorbed, and you might hear a crackling sound as the bottom layer crisps.

This paella recipe brings the soul of Spanish cuisine to your table with its aromatic saffron rice, savory chorizo, and succulent shrimp. While it takes a bit of time to prepare, the rich flavors and impressive presentation make it well worth the effort for special gatherings or whenever you want to transport your senses to the sunny coasts of Spain.

Recipe inspired by Chef John’s Quick and Easy Paella