Discover my authentic Spanish Paella Recipe! Easy to prepare, this delicious paella combines rice, chorizo, shrimp and vegetables in a dish full of flavor. Ideal for meals with family and friends. Learn how to make this classic Spanish dish at home
Did you know?
Authentic Paella originates from the coastal region of Valencia, Spain. It was traditionally cooked over an open fire in a wide, shallow pan. Originally a farmer’s meal. It was made with whatever was available: from rabbit to snails, and even beans! Today, paella has become a beloved dish worldwide, with many regional variations.
Ingredients:
- 1 onion, finely chopped 🧅
- 1 head of garlic, peeled and minced 🧄
- 1 liter of paella broth (or chicken/vegetable broth)
- 500g of paella rice (for a perfectly balanced portion)
- 1 whole chorizo, sliced into rounds 🌶️
- Paella spices (paprika, saffron, or a pre-made blend)
- 200g shrimp (peeled and detained) 🍤
- 300g chicken (cut into pieces) or tofu (cubed) 🍗 or 🌱
- 2 bell peppers, sliced 🫑
- Fresh cilantro or parsley, chopped 🌿
- Olive oil (for cooking)
Instructions:
- Prepare the Base:
- Heat 3 tablespoons of olive oil in a large paella pan or a wide skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. Then add the bell peppers.
- Add the Protein:
- If using chicken or tofu, add them to the pan and cook until golden brown on the outside. If using shrimp, set them aside for later.
- Cook the Chorizo:
- Stir in the sliced chorizo and let it cook for 2-3 minutes, allowing the oil to infuse with its smoky flavor.
- Add the Rice and Spices:
- Pour in the paella rice (500g), stirring to coat it in the oil and juices from the chorizo. Add the paella spices (paprika, saffron, or your pre-mixed blend), stirring until well combined.
- Add the Broth:
- Pour the paella broth (or your choice of broth) into the pan, ensuring that the rice is evenly submerged. Bring to a simmer, reduce the heat to low, and let the rice cook uncovered for about 15-20 minutes, or until most of the liquid is absorbed. Do not stir the rice while it’s cooking, as this helps form a crusty base.
- Add the Vegetables and Shrimp:
- Once the rice is almost cooked, layer the shrimp on top. Cover and let the paella cook for another 5-10 minutes, until the shrimp turn pink and the rice is fully cooked.
- Finish with Cilantro or Parsley:
- Once the paella is done, remove it from the heat and sprinkle fresh cilantro or parsley over the top for a burst of freshness.
- Serve and Enjoy:
- Let the paella sit for a few minutes to allow the flavors to settle. Serve it directly from the pan, and enjoy your homemade Spanish feast! 🍽️
Tips for having the best Authentic Paella :
- For a vegetarian version, swap the shrimp and chicken for tofu and add more veggies like zucchini or peas.
- To get the perfect socarrat (the crispy rice layer at the bottom), avoid stirring the rice as it cooks and let it sit undisturbed once the liquid is mostly absorbed.
Fun fact!
In Spain, paella is traditionally eaten straight from the pan with large wooden spoons. Especially when shared among family and friends. It’s a social dish, meant to be enjoyed together, with everyone gathering around to dig in! So next time you serve this delicious meal, consider skipping the plates and embracing the Spanish way!
Paella authentic anecdotes :
Peasant origin:
Paella was invented by peasants in the Valencia region of Spain. They prepared it with local ingredients such as rice, beans, vegetables, and sometimes rabbit or snails. It was a simple, rustic dish, cooked in the open air to feed large families after a day’s work in the fields.
Meaning of the name:
The word “paella” comes from the Latin patella, meaning “dish” or “pan”. The specific pan used to prepare this dish eventually gave its name to the recipe itself.
Mixed paella: a recent innovation:
Traditionally, paella never mixed meat and seafood, as is often the case today. Mixed paella”, which combines chicken, shrimp and other seafood. It is a modern invention that Valencian purists say is not very authentic.
The Socarrat:
One of the most sought-after aspects of paella is the socarrat. That delicious layer of toasted, crispy rice at the bottom of the pan. This crunch gives a unique texture to the dish. It’s a real treat for paella lovers.
The Record Paella:
Here is a world wild record: In 1992, a giant paella was cooked in Valencia. It was big enough to feed around 100,000 people, making it into the Guinness Book of Records. The paella weighed 24 tonnes and required a pan 20 metres in diameter.
Thursday Tradition:
In Spain, it’s customary to eat paella on Thursdays. This tradition has originated with restaurants serving it on this day to attract workers before the weekend.
Paella Royale:
It’s such an emblematic dish in Spain. They even served at royal weddings and official banquets. It’s symbolizing the country’s culinary heritage.
A dish for everyone:
In the past, paella was cooked by men. Meanwhile, women took care of household chores. Indeed, the paella preparation, outdoors, was seen as a sign of virility.
A Controversial Recipe:
Paella is often at the heart of debate in Spain, especially on the question of what constitutes a “true” Valencian paella. Some purists reject the idea of adding chorizo, while other regions have developed their own variants with local ingredients.
Served directly from the pan:
In Spain, paella is traditionally eaten directly from the pan with wooden spoons. Each person takes a portion around the pan, and everyone shares the same dish, symbolizing conviviality and sharing.
These anecdotes reveal not only the history and origins of paella. But also its cultural and social importance in Spain and beyond!
For more recipe click here :)