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Traditional Spanish Paella

Contributed by: Melinda

New - Easier Instructions
This is wonderful for large dinner parties or special occasions. You can even keep rolling them out for large parties. The key to making this dish turn out is to have all your ingredients prepared and measured in advance.

This is traditionally cooked in a Paella pan, which you can purchase at any cookware store. It requires a very large, flat pan in order to cook the rice properly. I use my 16.5 inch Paella pan spanning two burners on the cooktop.

If you can get Spanish Chorizo and authentic Spanish ham, you'll find the flavors more accurate. Regardless, this feeds a crowd and is especially satisfying.

Herb blend...
1 cup chopped, fresh Italian parsley
1/4 cup fresh lemon juice
1 Tbl Spanish or Italian Olive Oil
2 large garlic cloves, minced

1 cup water
1 tsp saffron threads
6 cups chicken broth

Mixed Seafood - calamari, cuttlefish, mussels, clams, etc.
Mixed Meats - chicken, pork, Spanish ham or Prosciutto, etc.
Mixed Vegetables - Asparagus, Green Beans, Zucchini, etc.
Or a combination of the above (traditional festival style)

1 jumbo shrimp (unpeeled, whole if possible) per person
2 Portugese Hot Chorizo sausages (1 lb.), cut in 1/2 inch pieces

1 tbl olive oil
2 cups finely chopped onions
1 cup finely chopped red bell pepper
2+/- cups diced fresh or (14 oz. can) Muir Glen Organic tomatoes
1 tsp sweet paprika
3 large garlic cloves, minced

3 cups Valencia or Arborio rice (short grain starchy rice)
1 cup frozen green peas
1/4 cup fresh lemon juice and lemon wedges*
  • Combine herb blend (first four ingredients) and set aside.
  • Combine water, saffron and broth in a large saucepan. Bring to a simmer, don't boil. Keep warm.
  • Heat olive oil in a large paella pan or very large skillet over medium-high heat. Add chorizo and meats and saute until lightly browned, about 2 minutes per side. (this can be done in batches if necessary)
  • Remove meats to a bowl to retain all juices.
  • Reduce heat to medium-low.
  • Add onion and bell pepper. Cook until softened, stirring occasionally.
  • Add tomatoes, paprika and garlic and cook briefly, until aroma is fully developed.
  • Add rice and stir to coat thoroughly.
  • Stir in herb blend, broth; bring to a low boil
  • Add meats and seafood (such as calamari, cuttlefish) based on cook time required - cook, stirring occasionally.
  • If using shellfish, add to pan, nestling them hinge down into the rice. Cook until shells open. Discard any unopened.
  • If using vegetables add to pan according to cooking time required
  • Add whole shrimp (heads down) and peas. Continue cooking until shrimp and rice are done.
  • Sprinkle with lemon juice and remove from heat. Cover with a towel and let stand for 10 minutes.

    Serve with lemon wedges* if desired.

    You can reduce the amount of rice to 2 cups (change liquid to 4 cups broth and 1/2 cup water) and choose only 1 or 2 meats/veg to serve 6 people. Prepared as above, the dish will serve as a feast for 12 with a large spanish green salad and gazpacho.

    Serve with a crisp Sauvignon Blanc.

    Questions about this recipe?

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