Best 3 Spanish Style Paella Recipes

Embark on a culinary journey to the vibrant shores of Spain with our comprehensive guide to preparing an authentic Spanish-style paella. This delightful dish, originating from Valencia, is a symphony of flavors that brings together the essence of Spanish cuisine.

Our article features a collection of paella recipes, each showcasing unique variations and regional influences. From the classic Valencian paella teeming with succulent seafood and tender chicken, to the vegetarian paella bursting with vibrant vegetables and aromatic spices, our recipes cater to diverse tastes and dietary preferences.

Whether you're a seasoned paella enthusiast or a novice cook eager to explore new culinary horizons, our recipes provide step-by-step instructions, helpful tips, and a treasure trove of information to ensure your paella-making experience is a resounding success.

So, gather your ingredients, fire up your stove, and prepare to tantalize your taste buds with the irresistible flavors of Spanish-style paella.

Let's cook with our recipes!

SPANISH-STYLE PAELLA

Spanish-Style Paella image

If you enjoy cooking ethnic foods, this Spanish paella recipe will be a favorite. It's brimming with generous chunks of sausage, shrimp and veggies.-Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1/2 pound Spanish chorizo links, sliced
1/2 pound boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1 garlic clove, minced
1 cup uncooked short grain rice
1 cup chopped onion
1-1/2 cups chicken broth
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
10 strands saffron, crushed or 1/8 teaspoon ground saffron
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sweet red pepper strips
1/2 cup green pepper strips
1/2 cup frozen peas
Optional: Minced fresh parsley and lemon wedges

Steps:

In a large saucepan or skillet over medium-high heat, cook sausage and chicken in oil for 5 minutes or until sausage is lightly browned and chicken is no longer pink, stirring frequently. Add garlic; cook 1 minute longer. Drain if necessary. , Stir in rice and onion. Cook until onion is tender and rice is lightly browned, stirring frequently. Add the broth, tomatoes, paprika, cayenne, salt and saffron. Bring to a boil. Reduce heat to low; cover and cook for 10 minutes. , Stir in the shrimp, peppers and peas. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink and liquid is absorbed. Top with fresh parsley and lemon wedges, if desired.

Nutrition Facts : Calories 237 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 543mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

SPANISH STYLE PAELLA

Spanish Style Paella image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 11h30m

Yield 8 to 10 servings

Number Of Ingredients 27

Ingredients

1/2 cup olive oil
8 mild Italian sausages, roughly chopped into 1-inch rounds
1 pound dried sausage, roughly chopped
7 chicken breasts, seasoned to taste with paprika, salt and pepper on both sides,
cut into 1 1/2-inch chunks
20 peeled, iced uncooked shrimp seasoned to taste with paprika, salt and pepper
2 carrots, finely minced
1 onion, finely chopped
2 celery stalks, finely minced
10 cloves garlic, minced
6 cups arborrio rice/risotto
3 cups white wine
Ham hock flavored broth, recipe follows
Freshly ground black pepper
Grey Salt
6 ham hocks
2 roughly cut onions
1 1/2 cups olive oil
2 carrots, roughly chopped
2 celery stalks, roughly cut
1 bulb garlic
2 tablespoons paprika
2 tablespoons tomato paste
2 (8-ounce) cans tomato puree
2 (32-ounce) cartons chicken stock
2 bay leaves
4 cups water

Steps:

In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes. Add garlic and saute with vegetables for another 2 minutes. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
Stir meat and seafood back in before serving.
1 pinch saffron
Preheat a large sauce pot over medium-high heat. Add ham hocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.
Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.
Yield: 10 to 12 cups

SPANISH STYLE PAELLA

Spanish Style Paella image

Make and share this Spanish Style Paella recipe from Food.com.

Provided by Jellyqueen

Categories Stew

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 26

Ingredients

1/4 cup olive oil
4 mild Italian sausage, roughly chopped into 1 inch rounds
1/2 lb dried sausage, roughly chopped
4 chicken breast halves, seasoned to taste with paprika,salt and pepper,on both sides,cut into 1 1/2 inch chunks
10 peeled iced uncooked shrimp, seasoned to taste with paprika,salt and pepper
1 carrot, finely minced
1/2 large white onion, finely chopped
1 stalk celery, finely minced
6 cloves garlic, minced
3 cups arborio rice or 3 cups risotto rice
1 1/2 cups white wine
fresh ground black pepper
kosher salt
3 ham hocks
1 roughly cut onion
3/4 cup olive oil
1 carrot, roughly chopped
1 stalk celery, roughly cut
1/2 head garlic
1 tablespoon paprika
1 tablespoon tomato paste
1 (8 ounce) can tomato puree
1 (32 ounce) carton chicken stock
1 bay leaf
2 cups water
1 pinch saffron

Steps:

For ham hock broth:.
Preheat a large sauce pot over medium-high heat.
Add ham hocks and olive oil.
Allow to caramelize, both sides, for about 10 to 20 minutes.
Add carrots, onions and celery, stir in thoroughly.
Slice 1/2 head of garlic in half.
With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic.
Place each side of the garlic into pot, garlic side down.
Leave to caramelize for about 10 minutes.
Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water.
Allow to simmer for another 45 minutes.
Skim off any fat that has formed and add saffron.
Allow to simmer for another 30 minutes.
Strain and refrigerate to cool.
Can be made two days ahead.
Yield: 5-6 cups.
For Paella:.
In a large paella pan or large saute pan over medium heat, add olive oil and then fresh sausage.
Saute for about 5 to 8 minutes, or until sausage is well browned.
Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown.
Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes.
Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.
In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes.
Add garlic and saute with vegetables for another 2 minutes.
Add the risotto rice, stir and saute until the grains are a pearly white.
Add white wine, and allow to cook down until almost completely gone.
Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.
Stir meat and seafood back in to heat before serving.

Nutrition Facts : Calories 1619.7, Fat 82, SaturatedFat 16.1, Cholesterol 202.2, Sodium 1504.4, Carbohydrate 149.3, Fiber 8.1, Sugar 11.5, Protein 53

Tips:

Use high-quality ingredients: Fresh seafood, flavorful vegetables, and a good quality olive oil will make all the difference in your paella.
Don't overcrowd the pan: If you overcrowd the pan, the rice won't cook evenly and the paella will be mushy.
Cook the rice in the broth: The rice should be cooked in the broth so that it absorbs all of the flavors.
Don't stir the rice too much: Stirring the rice too much will make it gummy.
Let the paella rest before serving: This will allow the flavors to meld and the rice to absorb even more of the broth.

Conclusion:

Spanish-style paella is a delicious and flavorful dish that is perfect for a party or a special occasion. With a little planning and preparation, you can easily make paella at home. Just be sure to follow the tips above and you'll be sure to impress your guests.