Best 4 The Spanish Table Paella Recipes

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**Journey into the vibrant flavors of Spain with Paella: A Culinary Tapestry of Rice, Seafood, and More**

Paella, the quintessential Spanish dish, is an emblematic culinary creation that embodies the country's rich heritage and diverse culinary traditions. Originating in the vibrant region of Valencia, paella has captured the hearts and taste buds of food enthusiasts worldwide with its vibrant colors, tantalizing aromas, and delectable flavors. This beloved dish is a symphony of textures and tastes, featuring an array of succulent seafood, tender chicken, and an assortment of vegetables, all harmoniously united by the golden, saffron-infused rice. Paella is more than just a meal; it's a culinary celebration, a testament to Spain's culinary artistry. Join us on a culinary journey as we delve into the secrets of creating an authentic paella, exploring the traditional and modern variations that showcase the versatility of this iconic dish. From the classic seafood paella to the hearty vegetarian version, our collection of paella recipes promises an unforgettable gastronomic experience. Get ready to embark on a culinary adventure that will transport you to the heart of Spain with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC SPANISH SEAFOOD PAELLA



Authentic Spanish Seafood Paella image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 15

3 cloves garlic
1/2 onion
1/2 red bell pepper
1 tube of squid (cleaned)
12 raw jumbo shrimp (peeled & deveined)
8 fresh mussels (cleaned)
1/3 cup extra virgin olive oil (80 ml)
1/2 cup tomato sauce (112 grams)
1/2 tsp sweet smoked Spanish paprika (1.30 grams)
2 1/2 cups fish broth (600 ml)
1/4 tsp saffron threads or powder (.17 grams)
1 cup uncooked round rice (200 grams)
2 lemon wedges
handful finely chopped parsley
sea salt & black pepper

Steps:

  • Rouchly chop 3 cloves of garlic, finely dice 1/2 onion, finely chop 1/2 red bell pepper and cut 1 cleaned tube of squid into small squares
  • Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees
  • After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together and then add in 2 1/2 cups fish broth
  • Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, just go between 1 to 2 minutes, then remove the pan from the heat and cover
  • After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!

Nutrition Facts : Calories 365 kcal, Carbohydrate 11 g, Protein 2 g, Fat 36 g, SaturatedFat 5 g, Sodium 325 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 30 g, ServingSize 1 serving

EASY PAELLA



Easy Paella image

An easy to make paella using chorizo, chicken, and shrimp.

Provided by mls

Categories     World Cuisine Recipes     European     Spanish

Time 1h

Yield 8

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Steps:

  • In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  • Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  • Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 45.7 g, Cholesterol 202.5 mg, Fat 35.1 g, Fiber 2.9 g, Protein 55.7 g, SaturatedFat 10.3 g, Sodium 1204.2 mg, Sugar 1.9 g

THE SPANISH TABLE PAELLA



The Spanish Table Paella image

Make and share this The Spanish Table Paella recipe from Food.com.

Provided by -Blythe-

Categories     One Dish Meal

Time 1h

Yield 1 dish, 1 serving(s)

Number Of Ingredients 17

1/2 cup uncooked valencian rice (per person) or 1/3 cup bomba rice
1 cup chicken stock (per person)
5 saffron strands (per person)
4 tablespoons olive oil, to cover the bottom of the pan
1 piece chicken, such as a thigh (per person)
1/2-1 soft chorizo sausage (Bilboa or Palacios, per person)
1/2 teaspoon spanish sweet paprika (per person)
1 garlic clove, minced (per person)
1/4 cup chopped onion (per person)
1/8 cup grated tomatoes (cut in half, grate & discard the skin, per person)
2 prawns (per person)
2 -4 small clams, and (per person) or 2 -4 small mussels (per person)
red pepper, cut in strips (piquillo)
artichoke hearts, green beans or peas
cooked white spanish beans (alubias de la granja or judion)
lemon wedge (to garnish)
salt

Steps:

  • Heat stock in a separate stock pot. Crush saffron and add it to the stock or a little bit of white wine. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown. Next add garlic and onions and saute until translucent. Add chorizo and cook until heated. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes.
  • Add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of the pan. Now the rice should be level and you will not need to stir from this point on. Adjust heat to maintain a nice simmer. When the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams. Once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas. During this time the rice should be carmelizing on the bottom of the pan or creating what is called the socarrat. It will make a faint crackling sound and smell toasty sweet but not burnt. Set aside to "rest" for 5-10 minutes. Sprinkle with chopped parsley, garnish with lemon wedges and serve.
  • OVEN: You can also use an oven if you find that your pan is too large to cook on the stove top, even with occasionally moving the pan around on the burner(s). Begin your recipe on the stove top but after adding the liquid carefully move your paella pan into the oven (350-400 degrees). Once rice is done return it to the stove top to create the caramelized layer of rice on the bottom of the pan.

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

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.

Tips:

  • Use the right rice: Paella is traditionally made with medium-grain or short-grain rice such as Bomba or Valencia. These rices have a high starch content that helps to create a creamy and flavorful dish.
  • Cook the rice in a wide, shallow pan: This will allow the rice to cook evenly and prevent it from becoming mushy.
  • Use a flavorful broth: The broth is the foundation of the paella, so make sure to use a flavorful one. A good option is to use a combination of chicken broth and seafood broth.
  • Add the ingredients in the right order: The order in which you add the ingredients to the paella is important. Start with the vegetables, then add the meat, and finally add the seafood. This will ensure that all of the ingredients are cooked evenly.
  • Let the paella rest before serving: This will allow the rice to absorb all of the flavors from the other ingredients.

Conclusion:

Paella is a delicious and versatile dish that can be made with a variety of ingredients. It is a perfect dish for a party or a special occasion. Whether you are a beginner or an experienced cook, you can make a delicious paella with these tips and recipes.

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