
How to make the Perfect Paella

PaellaΒ is aΒ deliciousΒ rice basedΒ dish named for the pan used to create the meal. A paella pan is overly wide to provide a large surface area for cooking but notΒ necessarilyΒ very deep.Β The roots of paella are indisputably from Spain, particularly Valencia, and though food history is difficult to verify, it seems this dish does have variations to include different proteins such as beef or chicken as well as seafood but always, always, always, rice. Another defining element of the dish is the riceΒ is not stirred to allow it to developΒ a crisp crustΒ rather than the constant stirring and creaminess associated with other rice dishes like risotto.Β
The recipe below is a guideline. Just asΒ stews, soups, and pasta dishesΒ can change according to your preferences or even what is already on hand,Β paella is amazingly adaptable.Β Variations in the protein can include chicken, seafoodΒ like shrimp, clams, mussels,Β lobster or crab meat,Β orΒ chunks of fish like cod, sausage, ground porkΒ or chorizo, beef, and even kielbasa.Β Never let anyone tell you your recipe is not authenticΒ sinceΒ the originalΒ paella is rumored to include rabbit or snails, soΒ if you want to use chorizo or kielbasa β do it!Β Β
Vegetarian versionsΒ featuring mushrooms or beansΒ are equally flavorful and the perfect choice forΒ Meatless Monday.Β TheΒ cooking liquid can also be adjustedΒ to include clam juice, seafood broth, vegetable or chicken stock or a combination of all of the above (beef broth or stock may overpower the light flavor of the paella ingredients making it one to avoid).Β
Land and SeaΒ PaellaΒ with Chicken, Sausage, and ShrimpΒ
IngredientsΒ
- 4Β tablespoons olive oilΒ
- 1 pound of boneless, skinless chicken breast, cut into 2β pieces, coated in flourΒ
- 1 pound of ground sausageΒ
- 1 pound of medium shrimp, peeled and deveinedΒ
- 1 cup minced onionsΒ
- 1 diced celery stalkΒ
- 1 each small-sized sweet red and green bell peppers,Β cut into small chunksΒ
- 1 cup chopped canned tomatoesΒ
- 1 tablespoon minced garlicΒ
- Kosher salt and black pepperΒ to tasteΒ
- 3 cupsΒ ofΒ whiteΒ riceΒ β short grain or ArborioΒ Β
- 1/4 teaspoon ground saffron or saffron threadsΒ
- 6Β cupsΒ of liquid (chicken stock, vegetable, or seafood broth)Β
- Finely chopped parsley and lemon wedges for garnish (optional)Β
Β DirectionsΒ
- Place the ground sausage in aΒ large diameter frying panΒ over medium heat.Β
- Add the flour coated chicken. Cook until the chicken is golden and firm.Β
- Remove sausage and chickenΒ from the pan and set aside.Β
- In the same pan, combine olive oil, onion, celery, and peppersΒ β season with salt and pepper and allow to cook for 2 β 3 minutes.Β
- Stir in canned tomatoes andΒ scrape up any bits on the bottom of the pan.Β
- Combine saffron with ΒΌ cup of liquid before adding to the mixture.Β
- Pour in remaining stock.Β
- Add rice and stir.Β
- Once the liquid is simmering, nestle in the chicken, sausage, and shrimp.Β
- Do not stir.Β Β
- Allow to cook on low-medium heat with lid, until the liquid is absorbed.Β
- Let the paellaΒ restΒ offΒ ofΒ the heatΒ for a few minutes before serving.Β
- Garnish with parsley and lemon wedges.Β
Options:Β
- Add sliced green olivesΒ or capers if desired.Β
- Substitute ΒΌ teaspoon each of paprika and turmeric for the saffron.Β
- If bone in chicken is desired, cook in the same pan ahead of time, then remove and reserve. Add in step #9.Β
The key elements of paella are to use a wide pan to allow for the most possible surface area during cooking, resist stirring once the rice is added and let a bit of crustΒ develop andΒ swap out meats and seafood based on the ones you enjoy the most. Paella isΒ great for all seasons, climates, parties or holidays, weekdays, weekends and anytime you want to feel Fed Well! Enjoy!Β
