Spanish Paella
Classic Valencia paella with saffron-infused rice, seafood, and vegetables
About This Recipe
Paella is Spain's most iconic dish, originating from the Valencia region. This spectacular one-pan meal combines bomba rice with saffron's golden hue, fresh seafood, vegetables, and aromatic spices. The name "paella" comes from the wide, shallow pan traditionally used to prepare this feast.
The key to authentic paella is achieving the socarrat - the crispy, caramelized rice layer at the bottom of the pan. Combined with saffron's distinctive flavor, this creates a dish that's both rustic and refined, perfect for sharing with friends and family.
Ingredients
- • 2 cups bomba or paella rice
- • 1 teaspoon saffron threads
- • 6 cups warm seafood stock
- • 1 lb large shrimp, peeled
- • 1 lb mussels, cleaned
- • 1/2 lb calamari rings
- • 1 red bell pepper, sliced
- • 1 cup green beans, trimmed
- • 4 cloves garlic, minced
- • 1 onion, finely chopped
- • 2 tomatoes, grated
- • 1 teaspoon smoked paprika
- • 1/2 cup olive oil
- • Fresh parsley and lemon wedges
- • Salt and pepper to taste
Instructions
Step 1: Infuse the Saffron
Crush saffron threads and steep in 1/2 cup of warm seafood stock for 10 minutes. This releases the vibrant color and complex flavor that makes paella unmistakable.
Step 2: Build the Sofrito
Heat olive oil in a large paella pan or wide skillet over medium heat. Sauté onion and garlic until fragrant. Add grated tomatoes, bell pepper, and paprika. Cook until the mixture thickens and darkens.
Step 3: Add the Rice
Stir in the rice and coat well with the sofrito. Toast for 2 minutes to develop nutty flavors. This step is crucial for texture and prevents mushy rice.
Step 4: Add Stock and Saffron
Pour in the warm stock including the saffron infusion. Arrange green beans artfully across the pan. Bring to a boil, then reduce to medium-low. Do not stir from this point forward.
Step 5: Layer the Seafood
After 15 minutes, nestle the shrimp, mussels, and calamari into the rice. Continue cooking without stirring for another 10 minutes until seafood is cooked and rice absorbs the liquid.
Step 6: Create the Socarrat
Increase heat to high for the last 2-3 minutes. Listen for a gentle crackling sound - this means the socarrat is forming. The bottom layer should turn golden and crispy.
Step 7: Rest and Serve
Remove from heat and cover with a clean kitchen towel for 5 minutes. Garnish with fresh parsley and lemon wedges. Serve directly from the pan for an authentic experience.
Chef's Tips
- •Never stir the rice after adding the stock - this is the golden rule of paella.
- •Use authentic Spanish saffron for the most vibrant color and authentic taste.
- •The rice should be slightly al dente, not mushy or overcooked.
- •A proper paella pan ensures even heat distribution and the best socarrat.
Serving Suggestions
Serve paella family-style straight from the pan with lemon wedges and aioli on the side. Pair with a crisp Spanish white wine like Albariño or a light rosé. Everyone should eat directly from the pan with wooden spoons for the most authentic experience. The crispy socarrat is the most coveted portion!