Paella Recipes: 5 Ways To Make The Spanish Dish

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Paella Recipes: 5 Ways To Make The Spanish Dish

Paella, a signature Spanish dish, is a specialty of Valencia. During the summer there, crowds of people come together for a big paella party — you’ll see an entire village gathered in the square watching a giant paella being made. It’s really the perfect dish to make at home, because it can please an entire crowd of family and friends. We’re here to show you it’s easier than you think.

The key ingredient in paella is rice, usually bomba rice, which in the paellera (paella pan) forms a crusty layer called soccarat — that’s the prized piece everyone fights for. Paellas come in many different types: In Valencia there’s the classic version, made with rabbit, snails, and beans, and there’s the seafood version, which can include clams, mussels, squid, shrimp and lobster. Outside of Valencia, especially here in the States, you’ll find mixed paellas, which blend seafood and meats, such as chicken and/or chorizo sausage. And there’s also vegetarian paella! Check out the recipes below.

Chorizo Paella

Ingredients
• 1/4 cup olive oil
• 2 medium onion, chopped, about 2 cups
• 3 cloves garlic, thinly sliced
• 2 cups Arborio rice
• 1 cup white wine
• 7 ounces Spanish chorizo, thinly sliced
• 4 cups chicken broth
• 2 bay leaves
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley

Directions
• Cook onions and garlic in olive oil in a 12-inch skillet over medium heat, stirring, until softened, about 8 minutes. Add rice and cook, stirring, 1 minute to coat grains. Add wine and boil, stirring, until most of wine is absorbed, about 1 minute. Stir in chorizo, chicken broth, bay leaves, salt, and pepper and bring to a boil. Boil mixture over medium-high heat, uncovered, 5 minutes. Cover skillet tightly, turn heat to low, and cook until rice has absorbed the liquid and is al dente, about 15 minutes. Remove skillet from heat and let stand covered 5 minutes. Sprinkle with parsley and serve.

Valencia Seafood Paella

This is a dramatic seafood paella, which looks stunning with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).

Recipe from The Food of Spain by Claudia Roden/Ecco, an imprint of HarperCollins, 2011.

Ingredients
• 1 large onion, finely chopped
• 5 tablespoons olive oil
• 2 garlic cloves, crushed to a paste or finely chopped
• 2 tomatoes, peeled and chopped
• 1/2 teaspoon sugar
• Salt
• 1 teaspoon pimentón dulce (or sweet paprika)
• A good pinch of saffron threads
• 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
• 2 cups medium-grain Spanish paella rice or risotto rice, such as Arborio or Carnaroli
• 3 cups fish or chicken stock, plus more if needed
• 1 cup dry white wine
• 12 jumbo shrimp in their shells
• 16 mussels, scrubbed and debearded

Directions
• Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
• Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
• Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
• Arrange the mussels on top of the paella.
• VARIATIONS
• 1. Add 4 quartered small artichoke hearts or bottoms, fresh or defrosted frozen, a good handful ofpeas, green beans or broad beans cut into short lengths, or roasted red peppers, cut into strips, with the rice.
• 2. In Alicante,they use the pulp of 1 or 2 dried and soaked ñora peppers, which they grow, instead of pimentón.
• 3. Use clams instead of mussels.
• 4. You can make this into an arroz caldoso,or soupy rice, by adding 1 more cup of boiling stock, but do not cook it for any longer or the rice will be soggy.
• 5. If you want to use lobster,ask the fishmonger to cut a live lobster into pieces. Boil it for minutes only, until it turns red. Or boil it whole and cut it up.

Paella Primavera

This recipe was provided by the Barbecue King – Steven Raichlen.

I never ate a vegetarian paella in Spain, but given the sheer diversity of this iconic rice dish, it wouldn’t surprise me to learn that such a dish exists. I created this meatless version for a vegetarian episode in my first Primal Grill TV show. But what does paella have to do with grilling? Well as it turns out, traditional Spanish paella is cooked over a campfire. And, yes, on account of the variable heat of the fire, not to mention the wood smoke, paella tastes different cooked on a wood fire than it does when you make it on the stove. For a really dramatic presentation, fire up two kettle grills. Use one for cooking the rice and the second one for grilling the vegetables. Or use a large charcoal grill, like a Weber Ranch, or a large gas grill. If your grill space is limited, grill the vegetables first—this could even be done at a previous grill session—and grill the paella right before serving.

Ingredients
• FOR THE RICE:
• 1/2 teaspoon saffron threads
• 6 tablespoons extra-virgin olive oil, preferably Spanish
• 1 medium-size onion, finely chopped
• 1 red bell pepper, cored, seeded, and cut into 2 x 1/4–inch strips
• 2 cloves garlic
• 3 tablespoons finely chopped flat-leaf parsley
• 1 ripe tomato, seeded and cut into 1/4-inch dice
• 2 cups Valencia-style rice, such as bomba or Calasparra
• 1 cup cooked, drained garbanzo beans (chickpeas)
• 1/2 cup dry white wine
• 4 5 cups vegetable stock, preferably homemade
• Coarse salt (kosher or sea) and freshly ground black pepper
• FOR THE VEGETABLES:
• 8 baby bell peppers, skewered on bamboo skewers
• 1 large sweet onion, peeled and cut into 8 wedges, each skewered crosswise with a toothpick
• 1 medium-size zucchini, trimmed and cut sharply on the diagonal into 1/4-inch-thick slices
• 1 medium-size yellow squash, trimmed and cut sharply on the diagonal into 1/4-inch-thick slices
• 12 cherry tomatoes, skewered on bamboo skewers
• 2 tablespoons extra-virgin olive oil, preferably Spanish Coarse salt (kosher or sea) and freshly ground black pepper
• 3 tablespoons chopped fresh herbs, such as rosemary, oregano, thyme, and/or basil, or 11/2 tablespoons mixed dried herbs
• 12 cloves garlic in their skins, skewered on bamboo skewers
• 1/4 cup cooked green peas (or if you have an unbelievable amount of patience, fresh raw peas skewered on a slender bamboo skewer)
• ADDITIONAL EQUIPMENT:
• Bamboo skewers and wooden toothpicks
• Logs or chunks of hardwood for the fire or 2 cups hardwood chips or chunks, soaked for 1 hour in water to cover, then drained
• Tuscan grill (optional, helpful if working on a wood fire)
• A paella pan
• A grill hoe or a long-handled wooden spoon

Directions
• Place the saffron in a small bowl with 2 teaspoons of warm water and let it soak for about 5 minutes.
• When ready to cook, if you are using a charcoal grill, toss the wood chips or chunks on the coals. If you are using a gas grill, add the wood chips or chunks to the smoker box or place them in a smoker pouch under the grate. Place the paella pan over the hottest zone of the grill. (If you are working with 2 charcoal grills, cook the rice on one grill and the vegetables on the other.) Add the 6 tablespoons of olive oil and a little of the chopped onion and heat it until the onion sizzles in the oil. Add the remaining chopped onion and the red bell pepper strips and cook over high heat, stirring with a long-handled implement, like a grill hoe, until the onion begins to brown, about 4 minutes. Add the sliced garlic, parsley, and diced tomato after the bell pepper and onion have cooked for about 2 minutes. If the mixture starts to burn, slide the pan to a cooler part of the grill.
• Stir in the rice and cook until the grains look shiny, about 1 minute. Add the garbanzo beans and cook for about 1 minute. Stir in the saffron mixture and white wine and let boil for about 1 minute. Stir in 4 cups of the vegetable stock and season the rice with salt and black pepper to taste. Adjust the heat by moving the paella pan closer to or farther away from the hot zone to obtain a gentle simmer. Let the rice simmer gently until soft, about 20 minutes. Add the remaining 1 cup of stock, if needed, but do not stir the paella.
• Meanwhile, lightly brush the baby bell peppers, onion wedges, zucchini, yellow squash, and cherry tomatoes with the 2 tablespoons of olive oil. Season the vegetables on both sides with salt and black pepper and sprinkle half of the herbs over them. If you are working over a campfire, position a Tuscan grill over the embers. On the second charcoal grill, if you are using two, or on another section of the grill, after brushing and oiling the grill grate, arrange the peppers, onion, zucchini, yellow squash, cherry tomatoes, and skewered garlic on the hot grate and grill them until golden brown, even darkly browned, on the outside and tender. This will take 3 to 6 minutes per side, depending on the vegetable; the peppers and onion will take longer than the zucchini, squash, and tomatoes. You may have to work over a lower heat (or at the edge of the grill) for the garlic; it should be tender and browned, but not burnt. In the event you have been obsessive enough to skewer the peas, place them on the grate and grill them until lightly browned and cooked through, 1 to 2 minutes per side.
• During the last 5 minutes that the paella cooks, remove and discard the skewers from the vegetables and slip the burned skins off the garlic. Add the grilled vegetables, the peas, and the remaining herbs to the rice. Taste the paella for seasoning, adding more salt and/or black pepper as needed. If you’ve done this right and the stars are in alignment, the rice will be tender just as all of the stock is absorbed and the vegetables are cooked and you’ll have a crisp rice crust, called soccarat, on the bottom. Serve immediately, giving everyone a portion of the rice crust.

Quinoa Paella with Spring Vegetables

Recipe from Paella by Alberto Herraiz/Phaidon, 2011.

Ingredients
• 2 small carrots
• 2 small turnips
• 10 asparagus spears, trimmed
• 1/3 cup fresh broad fava beans, shelled
• 2 very young, fresh artichokes
• 1 lemon, halved
• 2 cups vegetable stock
• 1/4 cup olive oil
• 2 cups scallions, cut into fine strips
• 1 clove garlic, finely chopped
• 1 1/4 cups quinoa
• 1 cup puréed canned tomatoes
• 1/2 teaspoon Spanish sweet smoked paprika
• 1/4 teaspoon saffron threads, toasted and pounded salt

Directions
• *For a moist texture use a 34-cm (13½ -inch) paella pan suitable for use on the stove and in the oven.
• Wash the carrots and turnips, and pat dry in a clean cloth or with paper towels. Cut the stalks off the asparagus. Keep 7 of the asparagus tips whole. Chop the remaining 3 tips into very fine rounds, then set aside in iced water. Blanch the broad (fava) beans in boiling water for 5 seconds, then immediately refresh under cold water; drain. Peel off the remaining tough skins (they should slip off easily). Trim the artichokes, removing any tougher outer leaves (if the artichokes are young andtender, you will not need to worry about removing the hairy choke). Rub them all over with the cut lemon to prevent oxidation and discoloration. Set aside in water acidulated with lemon juice.
• Next, preheat the oven to 150C/300F/Gas Mark 2, and heat the Vegetable Stock, but do not allow it to boil.
• Heat the olive oil in a paella pan over medium heat, and sauté the carrots, turnips, broad (fava) beans, asparagus (except the chopped tips), artichokes and spring onions for 2 minutes. Add the garlic to the center of the pan and continue cooking until the vegetables are softened and lightly browned.
• Add the quinoa and sauté until translucent, without allowing it to burn, just as if it were rice for a paella. Add the sofrito or passata, and stir with a wooden spatula, scraping the bottom of the paella pan thoroughly. Allow to thicken, then add the paprika. Cook for a few seconds more, taking care that it does not burn. Pour in the hot Vegetable Stock, stir and bring to a boil. Add the saffron and continue to cook over very high heat. If you have a times, set to 17 minutes.
• After 5 minutes, the quinoa rises to the surface. Taste the stock and add a little salt if needed, bearing in mind that the seasonings and flavors will become more pronounced as the liquid reduces.
• Carefully transfer the paella pan to the oven for 12 minutes. Remove the paella pan from the oven and allow to rest for 3 minutes. Meanwhile, thoroughly drain the chopped asparagus tips, pat dry with paper towels and sprinkle all over the paella. Serve immediately.

Quick Paella with Shrimp and Mussels

Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a while to cook and can be a bit tricky. Instant brown rice is a great shortcut—what it lacks in authenticity it more than makes up for in convenience. Make sure you seek out saffron, which gives the dish its distinctive yellow color and signature flavor. Serve with: Spinach salad.

Ingredients
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, minced
• 2 cups instant brown rice
• 1 1/3 cups reduced-sodium chicken broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 large pinch saffron (see Note)
• 1 pound peeled and deveined raw shrimp (21-25 per pound)
• 1 cup frozen green peas, thawed
• 1 pound mussels, scrubbed well (see Tip)
• 4 lemon wedges (optional)

Directions
• 1. Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook for 5 minutes.
• 2. Stir in shrimp and peas. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges, if desired.
• Note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.
• Tip: To scrub mussels, hold under running water and use a stiff brush to remove any barnacles; pull off any black fibrous “beards.” Discard mussels with broken shells or whose shell remains open after you tap it.

Summer Paella

Paella started as an outdoor dish. Grilling seafood, zesty sausage and vegetables before combining them with saffron-scented rice replicates that traditional character. This takes a little planning to get everything finished as needed, but the results are worth it. The first time, for simplicity, do the grilling and slicing before cooking the rice. If you have a side-by-side grill and burner, later you can perform both tasks simultaneously, which makes you look like a cooking wizard. Note that perfectly done paella rice will be dry and the slightest bit toothsome: it’s not creamy or overly moist.

Ingredients
• 1 green bell pepper
• 1 red or orange bell pepper
• 1 small red onion, sliced in 1/2-inch-thick rounds
• Olive oil cooking spray
• 3/4 pound raw shrimp (21-25 per pound), peeled and deveined, tails left on
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• 4 cups reduced-sodium chicken broth
• 1 scant teaspoon crumbled saffron threads
• 1/4 teaspoon kosher salt
• 2 cups short-grain white rice, such as bomba, Valencia or arborio
• 12 hard-shell clams, such as littlenecks or cherrystones, or mussels
• 10 ounces raw spicy turkey or chicken sausage links
• 1/2 cup frozen baby peas, thawed
• 1/4 cup halved pitted briny black olives
• 1/4 cup halved pitted briny green olives
• 1/4 cup minced fresh parsley

Directions
• 1. Preheat grill to medium-high.
• 2. Grill bell peppers, turning occasionally, until softened and charred in spots, about 8 minutes. Coat onion slices lightly with olive oil spray and grill, flipping once, until slightly softened and beginning to caramelize, about 2 minutes per side.
• 3. Transfer the peppers to a plastic bag and let it steam until cool enough to handle. Peel off the skins; discard the stems and seeds. Chop the peppers and onion.
• 4. Thread shrimp onto three 12-inch skewers. Lightly coat with olive oil spray.
• 5. Heat oil in a 13-inch paella pan or large high-sided skillet over medium heat. Add the bell peppers, onion and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Stir in broth, saffron and salt; bring to a boil. Add rice, stir just to combine and spread to form a thin, even layer in the pan. Reduce heat to a gentle simmer and cook the rice, uncovered, for 10 minutes.
• 6. After 10 minutes, gently fold the outside portions of rice into the center of the pan to ensure even cooking. Continue simmering, without stirring, until the rice looks dry and is just tender (it will still be a little toothsome), about 10 minutes more. Watch carefully and be prepared to shift the pan partially off the burner as necessary to keep the rice cooking at the same rate and prevent burning.
• 7. Meanwhile, place the skewered shrimp, clams (or mussels) and sausage on the grill. Grill the shrimp until firm and pink, 1 to 2 minutes per side. Remove from the skewers and place in a large bowl. Grill the clams (or mussels) until their shells pop open, 2 to 4 minutes total. (Discard any clams or mussels that don’t open.) Add to the bowl with the shrimp, keeping them level to avoid losing their juices. Grill the sausage, turning occasionally, until cooked through, 10 to 14 minutes. When cool enough to handle, thinly slice and add to the bowl with the seafood.
• 8. When the rice is done, remove from the heat, cover with a lid or heavy kitchen towel and let stand for 5 minutes. Gently stir in peas and black and green olives. Scatter the sausage and seafood plus any accumulated juices over the rice and sprinkle with parsley.

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