Paella is a vibrant and flavorful Spanish dish, traditionally made with a variety of seafood, meats, and vegetables cooked with saffron-infused rice. This Homemade Paella Recipe brings the authentic taste of Spain to your kitchen, combining fragrant spices, fresh seafood, and savory meats into one delightful dish. With its bold colors and delicious flavors, paella is perfect for special occasions or a comforting family dinner.
While there are many variations of paella, this recipe features a combination of shrimp, chicken, and chorizo for a rich, savory dish with a touch of seafood sweetness. Whether you’re hosting a dinner party or craving something special, this homemade paella is sure to impress.
Why You’ll Love This Homemade Paella Recipe
- Authentic Spanish Flavor: This paella is packed with traditional Spanish flavors, including saffron, paprika, and garlic.
- Perfect for Sharing: Paella is a dish meant to be shared, making it ideal for gatherings, family dinners, or special occasions.
- Customizable: You can easily swap out ingredients to suit your taste, adding different proteins or vegetables.
- One-Pan Meal: This recipe is made in one pan, making clean-up easy and allowing the flavors to meld together perfectly.
Key Ingredients for Homemade Paella
1. Rice
- Short-grain rice, such as Bomba or Arborio, is traditionally used for paella. These varieties absorb the flavors of the broth while maintaining their structure, resulting in tender, flavorful grains.
2. Saffron
- Saffron is a key ingredient in paella, giving the dish its distinctive golden color and subtle, earthy flavor. It’s a bit pricey, but a little goes a long way.
3. Chicken & Chorizo
- Chicken thighs or breasts provide a savory, tender meat that pairs well with the bold flavors of chorizo. The chorizo adds a smoky, slightly spicy element to the dish.
4. Shrimp
- Fresh shrimp adds a sweet, briny flavor to the paella. You can also add other seafood like mussels or clams for a more traditional seafood paella.
5. Paprika & Garlic
- Paprika adds a warm, smoky flavor, while garlic brings a savory depth to the dish.
6. Vegetables
- Vegetables like bell peppers, peas, and tomatoes add color, texture, and a touch of sweetness to the paella.
7. Chicken Broth
- A good-quality chicken broth is essential for cooking the rice and infusing it with rich flavor. You can also use seafood or vegetable broth.
How to Make Homemade Paella
This homemade paella recipe is easy to follow and results in a delicious, restaurant-quality dish. Here’s how to make it:
Step 1: Prepare the Ingredients
- Slice 1 chorizo sausage into thin rounds, and cut 2 boneless, skinless chicken thighs into bite-sized pieces. Clean and devein 12 large shrimp, leaving the tails on for presentation.
Step 2: Sauté the Meat
- Heat 2 tablespoons of olive oil in a large paella pan or wide, shallow skillet over medium heat. Add the chorizo slices and cook until browned, about 3-4 minutes. Remove the chorizo and set aside. Add the chicken pieces to the pan and cook until browned on all sides, about 5-6 minutes. Remove the chicken and set aside with the chorizo.
Step 3: Cook the Vegetables
- In the same pan, add 1 diced onion, 1 diced red bell pepper, and 3 minced garlic cloves. Sauté for 3-4 minutes until the vegetables are softened and fragrant. Add 1 diced tomato and cook for another 2 minutes.
Step 4: Toast the Rice
- Stir in 1 1/2 cups of short-grain rice (Bomba or Arborio) and cook for 2-3 minutes, stirring constantly, to lightly toast the rice and coat it in the oil and vegetable mixture.
Step 5: Add the Spices & Broth
- Sprinkle 1 teaspoon of smoked paprika and a pinch of saffron threads over the rice. Pour in 4 cups of chicken broth, stirring to combine. Season with salt and pepper to taste. Spread the rice mixture evenly in the pan.
Step 6: Simmer the Paella
- Reduce the heat to low and simmer the paella uncovered for 15-20 minutes, or until the rice absorbs most of the liquid. Avoid stirring the rice during this time to allow the bottom to form a crispy layer (called “socarrat”).
Step 7: Add the Shrimp, Chicken, and Chorizo
- Nestle the cooked chicken, chorizo, and shrimp into the rice. Add 1/2 cup of peas and cook for another 5-7 minutes, until the shrimp are pink and cooked through and the chicken is fully heated.
Step 8: Rest and Serve
- Remove the paella from the heat and let it rest for 5 minutes. Garnish with fresh parsley and lemon wedges before serving. Enjoy your homemade paella straight from the pan!
Tips for Making the Best Homemade Paella
1. Use the Right Rice
- Short-grain rice like Bomba or Arborio is ideal for paella because it absorbs liquid well without becoming mushy.
2. Don’t Stir the Rice
- After adding the broth, avoid stirring the rice to allow the bottom layer to form the crispy “socarrat” that is characteristic of paella.
3. Add Seafood at the End
- Shrimp and other seafood cook quickly, so add them toward the end to avoid overcooking.
4. Let the Paella Rest
- Letting the paella rest for a few minutes after cooking allows the flavors to meld and the rice to finish absorbing the liquid.
5. Cook in a Wide, Shallow Pan
- A wide, shallow pan allows the rice to cook evenly and ensures that the liquid is absorbed properly.
Recipe Variations
1. Seafood Paella
- Make a traditional seafood paella by using a mix of shrimp, mussels, and clams instead of chicken and chorizo.
2. Vegetarian Paella
- Swap out the meat and seafood for a variety of vegetables like zucchini, artichokes, and mushrooms for a vegetarian version.
3. Mixed Paella
- Combine seafood, chicken, and chorizo for a mixed paella that incorporates the best of both worlds.
4. Paella with Squid Ink
- Add squid ink to the broth for a dramatic black paella with a rich, briny flavor.
FAQs: Homemade Paella
1. Can I Use Other Types of Rice?
- While short-grain rice like Bomba or Arborio is traditional, you can use other types of rice like Valencia or Calasparra. Long-grain rice is not recommended as it won’t absorb the broth as well.
2. How Do I Get the Crispy Bottom (Socarrat)?
- To achieve the crispy socarrat, avoid stirring the rice once the broth is added. Let the rice cook undisturbed on low heat, and you should get a nice golden crust on the bottom.
3. Can I Make Paella Without Saffron?
- Saffron gives paella its signature golden color and flavor, but if you don’t have saffron, you can substitute with turmeric for color. However, the flavor will be slightly different.
4. What Can I Serve with Paella?
- Paella pairs well with a simple green salad, crusty bread, and a glass of chilled white wine or sangria.
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