Homemade Paella Recipe

Paella is a traditional Spanish dish originating from the Valencia region, known for its vibrant flavors and colorful presentation. This Homemade Paella recipe is packed with seafood, chicken, saffron-infused rice, and a medley of vegetables. It’s a perfect dish for a special occasion or a weekend family meal, with its mix of textures and savory flavors that make it a showstopper at any table.

Why You’ll Love This Recipe:

• Bursting with Flavor: Saffron, garlic, and smoked paprika give this dish its signature rich, deep flavors.
• Versatile: Customize your paella with your favorite proteins, from seafood to chicken, or even make it vegetarian.
• Perfect for Entertaining: This one-pan dish is ideal for gatherings, offering a beautiful and hearty meal for a group.
• Traditional Spanish Ingredients: Saffron, rice, and a variety of meats and seafood make this an authentic and delicious dish.

Key Ingredients

• Bomba Rice: A short-grain rice traditionally used for paella. Arborio rice can be used as a substitute.
• Saffron: The key spice that gives paella its distinctive golden color and aromatic flavor.
• Chicken: Adds protein and heartiness to the dish. Thighs are ideal for their flavor and tenderness.
• Seafood: A combination of shrimp, mussels, and clams for a traditional seafood paella.
• Smoked Paprika: Adds a deep, smoky flavor to the dish.
• Bell Peppers and Peas: Provide color and a touch of sweetness.
• Garlic and Onion: Enhance the flavor of the dish with savory and aromatic notes.
• Chicken Stock: The cooking liquid for the rice, adding rich depth to the paella.
• Tomatoes: Adds acidity and sweetness to the base of the dish.
• Olive Oil: Used for sautéing the vegetables and browning the chicken.

How to Make Homemade Paella

Step 1: Prepare the Saffron

• In a small bowl, combine 1/2 teaspoon of saffron threads with 2 tablespoons of warm water. Let it steep while you prepare the rest of the ingredients. This will release the full flavor and color of the saffron.

Step 2: Sear the Chicken

• Heat 2 tablespoons of olive oil in a large paella pan or skillet over medium-high heat. Season 1 pound of chicken thighs (bone-in, skin-on or boneless) with salt and pepper.
• Sear the chicken until browned on all sides, about 5-7 minutes. Remove from the pan and set aside.

Step 3: Sauté the Vegetables

• In the same pan, add 1 diced onion and 4 minced garlic cloves. Cook for 2-3 minutes until softened.
• Add 1 diced red bell pepper and cook for an additional 2 minutes.
• Stir in 1 cup of chopped tomatoes (or 1/2 cup of tomato sauce) and 1 teaspoon of smoked paprika. Cook until the tomatoes break down and release their juices, about 5 minutes.

Step 4: Toast the Rice

• Add 2 cups of bomba rice (or arborio rice) to the pan and stir to coat the rice in the oil and spices. Cook for 2-3 minutes, allowing the rice to toast slightly.

Step 5: Add the Stock and Saffron

• Pour in 4 cups of chicken stock and the saffron water (including the threads), stirring gently to combine. Nestle the browned chicken thighs back into the rice mixture.
• Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 15-20 minutes, without stirring, until most of the liquid is absorbed.

Step 6: Add the Seafood

• Arrange 12 large shrimp, 12 mussels, and 12 clams on top of the rice. Cover the pan with a lid or foil and cook for an additional 10 minutes, or until the seafood is cooked through and the shellfish have opened. Discard any shellfish that do not open.

Step 7: Finish with Vegetables

• In the last 5 minutes of cooking, sprinkle 1 cup of frozen peas over the top. Cover again and cook until the peas are tender and the paella has absorbed all the liquid.

Step 8: Serve

• Remove the pan from heat and let the paella rest for 5 minutes. Garnish with chopped parsley and lemon wedges for serving. Enjoy your homemade paella!

Tips for the Best Paella

1. Don’t Stir the Rice: Once the rice is added to the pan, avoid stirring it to allow the bottom layer to develop the crispy, caramelized crust known as socarrat.
2. Use High-Quality Saffron: Saffron is essential for authentic paella, so invest in a good quality saffron for the best flavor and color.
3. Layer the Ingredients: Add the chicken and seafood on top of the rice to ensure everything cooks evenly.
4. Customize the Protein: Feel free to mix and match proteins—use a mix of seafood, chorizo, or even make it vegetarian with more vegetables and beans.

Recipe Variations

• Seafood-Only Paella: Skip the chicken and load up the paella with shrimp, mussels, clams, squid, or any seafood you like.
• Vegetarian Paella: Use vegetable stock and load the dish with bell peppers, artichokes, green beans, zucchini, and chickpeas for a hearty meatless version.
• Chicken and Chorizo Paella: Replace the seafood with Spanish chorizo sausage for a smokier, richer flavor alongside the chicken.

Frequently Asked Questions (FAQs)

1. Can I make paella without a paella pan?

Yes! A wide, shallow skillet works well for making paella. Just make sure it’s large enough to hold all the ingredients and allows the rice to cook evenly.

2. What’s the best type of rice for paella?

Bomba rice is the best choice for paella because it absorbs liquid without becoming mushy. Arborio rice is a good substitute if you can’t find bomba.

3. Can I make paella ahead of time?

Paella is best served fresh, but you can prepare the ingredients in advance and cook the dish just before serving. Leftovers can be stored in the fridge for up to 2 days.

4. What can I serve with paella?

Paella pairs well with a simple green salad, crusty bread, or grilled vegetables. A crisp white wine or sangria is also a perfect accompaniment.