Spanish Paella
A vibrant Spanish dish combining saffron-infused rice, succulent seafood, chicken, chorizo, and vegetables, perfect for sharing and full of bold flavors.
Ingredients
- 4 oz. butter
- 1 large sweet yellow onion, chopped ⓘ
- 2 lb. boned chicken breasts, skinned, sautéed, cut into 1-inch strips ⓘ
- 2 c. long grain rice ⓘ
- 1 to 2 Tbsp. saffron, crushed ⓘ
- 4 c. chicken broth (1/3 less salt) ⓘ
- 1 chorizo sausage, cooked well, drained of fat, mashed ⓘ
- 1 red bell pepper, chopped ⓘ
- 18 small clams in shells, scrubbed ⓘ
- 1 lobster tail, cleaned and cut into chunks ⓘ
- 2 lb. fresh fish (halibut, scallops, sea bass), cooked, sautéed in butter ⓘ
Instructions
- Preheat oven to 400°F.
- In a large paella pan or iron skillet, sauté onion and red bell pepper in butter until softened.
- Add rice to the pan and cook for 10 minutes, stirring occasionally.
- Add more butter if necessary.
- Stir in chicken broth and saffron, bring to a boil, stirring occasionally.
- Reduce to a low simmer and cook uncovered for 20 minutes or until rice is tender.
Tips & Substitutions
To enhance the flavor of your paella, consider using homemade chicken broth instead of store-bought. If saffron is difficult to find, turmeric can be a reasonable substitute for color, but it won't replicate the unique flavor. Cook your rice until just al dente, as it will continue to cook while resting. For a twist, try adding some peas or artichokes, which pair beautifully with chicken recipes.
Serving Suggestions
Serve your paella straight from the pan for a rustic presentation. It pairs wonderfully with a crisp green salad and a glass of white wine, such as a Spanish Albariño. For a complete meal, consider offering crusty bread for dipping in the savory broth. This dish is also excellent alongside a side of Dressing Balls With Gravy for a hearty touch.
Storage & Reheating
Allow the paella to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth to prevent the rice from drying out, and warm on the stove over low heat, or in the microwave, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Paella contains roughly 1860 calories, with 27g protein, 69g carbohydrates, and 168g fat. It is an excellent source of vitamin C (96% of the Daily Value), iron (61% of the Daily Value), and protein (55% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 2191mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of seafood in this paella?
Yes, you can customize your paella with various seafood options like shrimp, mussels, or squid. Just ensure that the cooking times are adjusted accordingly to avoid overcooking. Experimenting with different combinations can bring new flavors to this classic dish.
What if I don't have a paella pan?
If you don't have a paella pan, a large, shallow skillet or an oven-safe dish can work well as alternatives. The key is to create a wide surface area for the rice to cook evenly and develop that delightful crust known as socarrat.
Can I make paella in advance?
While paella is best enjoyed fresh, you can prepare the components ahead of time. Sauté the vegetables and meats, then store them separately. Combine them with the rice and broth on the day of serving for optimal texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).