How do I make an authentic spanish paella?

Master the art of traditional Spanish cooking with our authentic Spanish Paella recipe! From the perfect socarrat to the harmonious blend of flavors, you'll feel like a chef in Valencia.

You'll need

Items needed to answer the question, How do I make an authentic Spanish Paella. Items include: Short-grain rice Chicken or vegetable broth Mixed seafood (shrimp, mussels, and squid) Chicken thighs or drumsticks Large onion Garlic cloves Red bell pepper Tomato Smoked paprika Saffron threads Frozen peas Lemon Fresh parsley

Short-grain rice 2 cups
Chicken or vegetable broth 4 cups
Mixed seafood (shrimp, mussels, and squid) 1 pound
Chicken thighs or drumsticks 1 pound
Large onion 1
Garlic cloves 4
Red bell pepper 1
Tomato 1
Smoked paprika 1 teaspoon
Saffron threads a pinch
Frozen peas 1/2 cup
Lemon 1
Fresh parsley a handful

Take note
Ensure that you have a large enough pan to make the paella. Be careful when handling the hot pan and boiling liquid. Also, keep in mind that authentic Spanish paella takes time and patience to prepare, but the end result is definitely worth it!

1

Prep the ingredients

Start by gathering all the necessary ingredients for the paella. You'll need 2 cups of short-grain rice, 4 cups of chicken or vegetable broth, 1 pound of mixed seafood (such as shrimp, mussels, and squid), 1 pound of chicken thighs or drumsticks, 1 large onion (diced), 4 cloves of garlic (minced), 1 red bell pepper (sliced), 1 tomato (diced), 1 teaspoon of smoked paprika, a pinch of saffron threads, 1/2 cup of frozen peas, 1 lemon (cut into wedges), and a handful of fresh parsley for garnishing.

2

Prepare the pan

Choose a large, shallow pan or a traditional paella pan if you have one. Heat the pan over medium-high heat and add a splash of olive oil. Once the oil is hot, add the chicken pieces and cook until they are browned on all sides. Remove the chicken from the pan and set aside.

3

Sauté the aromatics

In the same pan, add the diced onion, minced garlic, and sliced red bell pepper. Cook them for about 5 minutes, or until they are softened and fragrant. Stir in the diced tomato and smoked paprika, and cook for another 2 minutes.

4

Add the rice and broth

Pour the rice into the pan and stir it to coat it with the flavors of the aromatics. Next, add the chicken or vegetable broth and saffron threads. Give everything a good stir, making sure the rice is evenly distributed in the pan.

5

Cook the paella

Bring the broth to a boil, then reduce the heat to low. Allow the paella to simmer gently for about 20 minutes, or until the rice is almost tender. Avoid stirring the rice during this stage to encourage the formation of socarrat, the crispy caramelized layer on the bottom of the pan.

6

Add the seafood and peas

Once the rice is almost tender, nestle the seafood and peas into the paella. Place the shrimp, mussels, and squid on top of the rice, pushing them slightly into the mixture.

7

Finish cooking

Cover the pan with a lid or aluminum foil and cook for an additional 5-10 minutes, or until the seafood is cooked through and the rice is fully tender. Remove the pan from the heat and let it rest for a few minutes.

8

Garnish and serve

Sprinkle fresh parsley over the paella for a vibrant pop of color and squeeze some lemon wedges over the top for a tangy finish. Serve the paella directly from the pan, allowing everyone to dig in and savor the flavors of Spain!