Easy Paella Recipe
I cannot tell how many times I’ve made this Easy Paella Recipe with the intention of posting it, but I never got around to it.
So today is the day I guess. I know you’re thinking Paella is a complicated dish but trust me it’s not.
Before the Spanish is offended, this is not an authentic Paella. Let’s say it is more a Paella inspired dish.
An authentic paella is made a little different to this one. I added my own little twists and tricks and it’s how we enjoy it.
I know this sounds a little crazy but it actually tastes better the next day. My son came over to visit and he had lunch with me, you would swear he never ate a paella this good in his life.
He had some to eat and he asked me to pack whatever was leftover, that should tell you how good it was.
Let’s get cooking…
Firstly you need to use good quality to ingredients to have a great tasting dish.
A perfect paella has something called a Socarrat, it is slightly “burnt” or crusty rice that forms at the bottom of the pan.
You also need a Sofrito, which is a flavorful mixture of onions, garlic, tomatoes, and peppers that is used as a base for this paella. It’s often called the “secret ingredient” in paella, as it adds depth and richness to the flavour.
Ingredients
- Saffron – do not skimp on the saffron. I used a whole teaspoon. It not only adds flavour to the dish but also gives it that pop of colour.
- Smoked Paprika – smoked paprika adds both color and flavour to this dish. The smokey flavour is so needed in this dish
- Protein – everyone has their own preference when making a paella. I used chicken thighs and prawns with some mussels. Some people add chorizo, fish, calamari. You can add whatever you prefer. Some also prefer not to mix their protein so do what makes you happy.
- Tomatoes – you can use any tomatoes as long as they are ripe and juicy. I used ripe roma tomatoes
- Bomba Rice – Bomba rice, also known as Valencia rice, works best for this dish but you can also use Arborio rice if you cannot get your hands on some bomba rice.
- Low Sodium Chicken Broth – this is necessary for a rich, flavorful paella.
As promised this is a simple dish to cook. I’ve added a few extra steps and in my opinion these extra steps does contribute to the flavour.
However, you can do it the easy way and omit some of the steps. Especially if you are short on time.
This dish is best eaten fresh but you can also refrigerate it for a day. I don’t suggest you store it for longer.
📽️ Watch how to make Easy Paella Recipe
And No, you don’t need a paella pan. You can use any large pan or flattish, wide pot. I do have a paella pan but it is far too wide for my stovetop and therefore the heat does not reach the sides of the pan. If you have a special burner for the paella pan then by all means use it.
This is one of those dishes you can cook for your family or for a gathering. It’s so simple but you will score brownie points for being the perfect hostess.
More delicious recipes to try:
Easy Paella Recipe
Ingredients
Prawn Marinade
- 16 large prawns see note 1
- 4 large cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon chilli powder
- salt
- pepper
Chicken Marinade
- 200 gram boneless chicken thighs
- 1 teaspoon chicken spice
- 1 teaspoon chilli powder
Paella
- 4 to 5 tablespoon olive oil
- 1&1/2 cups paella rice
- 16 mussels
- 1 onion diced
- 1 red pepper cubed
- 4 large garlic cloves minced
- 2 roma tomatoes skin removed and chopped
- 1 teaspoon smoked paprika
- 1 teaspoon saffron
- 4 cups chicken stock see note 2
- salt
- pepper
- 2 tablespoon butter (optional)
- parsley
- lemon
Instructions
Prawn
- Clean the prawns and ensure they are deveined. Marinate with all of the ingredients listed and refrigerate
Chicken
- Cut the boneless chicken thighs into bit size pieces and marinate with all of the ingredients listed.
Cooking the Paella
- Heat 1 tablespoon olive oil in a large flat pan. Fry the chicken until slightly brown, remove and set aside. Wipe the pan clean with some paper towels.
- Add 2 tablespoon olive oil to the same pan and fry the prawns, you may need to do this in two batches. Add the remaining 1 tablespoon oil if required. Fry the prawns for about 30 seconds per side. Remove from pan and set aside. Do not clean the pan
- To the same pan add the onion, red pepper and garlic. Add a little more oil, only if required. Fry for a minute
- Add the chopped tomatoes and paprika. Fry for a few seconds. Toast the saffron slightly in a clean pan, smash it using a mortar and pestle. Add 2 tablespoons warm water to the saffron and add it to the pan. Return the chicken to the pan. Sprinkle the rice in a thin layer. Pour the chicken stock (3&1/2 cups) into the pan. Ensure everything is immersed in the liquid, do not mix. You can add the remaining 1/2 cup of chicken stock only if required.
- Cook on high heat until the liquid comes to a boil. Reduce to a medium heat and allow the dish to simmer for 20 minutes. Do not cover the pan. You can do a taste test to see if the rice is cooked, it should be firm but you will be able to taste if it is cooked.
- Add the prawns and mussels and cook for a further 5 minutes. Turn the heat up and cook on a high heat for another 2-3 minutes. This is how the socarrat is formed but be careful not to burn the rice. Scatter pieces of butter on top (not necessary but highly recommended)
- Once the dish is fully cooked it will still be moist but the rice shouldn't be stodgy. Cover the pan for 10 minutes and serve with fresh parsley and lemon slices
