How to prepare a Spanish paella?

Paella is one of the most representative dishes of Spanish cuisine. Originating in the Valencia region, this delicious dish combines rice, spices, vegetables, and various types of meat or seafood, making it a unique culinary experience.
History of Paella
Before we get into the preparation, it is interesting to know a little about the origin of paella. This dish dates back to the 15th century in the Valencian Community, where farmers and shepherds cooked rice in large metal containers with the ingredients they had on hand: rabbit, chicken, snails, and vegetables. The name "paella" comes from the Latin "patella", which means pan, referring to the utensil used for cooking.
Over time, the recipe became more diverse. In coastal regions, fish and seafood replaced meat, giving rise to the famous seafood paella. Today, paella has become an international culinary symbol, with variations adapted to the tastes and local products of each region.
Essential ingredients for a traditional paella (4-6 servings)
The key to a good paella is in the quality of the ingredients. Below is a list of the basic ingredients needed for a traditional paella:
Paella base:
- Rice: It is essential to use short-grain rice, such as bomba rice, which absorbs flavors well and maintains its texture during cooking.
- Broth: It can be chicken, fish, or seafood, depending on the type of paella you want to prepare.
- Extra virgin olive oil: To fry the ingredients and give a unique flavor.
Proteins:
- Chicken and rabbit (Valencian paella).
- Seafood (shrimp, mussels, squid) for a seafood paella.
Vegetables:
- Ripe tomatoes.
- Green beans and garrofón (for the Valencian style).
- Red and green peppers (optional).
Spices and condiments:
- Saffron: It is the ingredient that gives paella its characteristic yellow color and aroma.
- Sweet paprika.
- Salt and pepper to taste.
Necessary utensils
- Paella pan: The special paella pan is wide and shallow, allowing for even cooking.
- Wooden spoon: Ideal for stirring ingredients without scratching the paella pan.
- Even heat: Ideally, use an open flame or paella burners specifically designed for this purpose.
Step by step: How to prepare a paella
1. Preparation of the ingredients
Before you start cooking, make sure you have all your ingredients ready. Cut the meat into small pieces, clean the seafood well, and cut the vegetables into strips or small pieces.
2. Heat the paella pan
Place the paella pan on the heat and add a generous splash of extra virgin olive oil. Make sure the oil covers the entire base.
3. Sauté the meats
If you are preparing a Valencian paella, start by frying the chicken and rabbit pieces. Cook until they are golden brown. Remove them and set aside for later.
4. Add the vegetables
In the same oil, sauté the vegetables. If you are making a Valencian paella, use green beans and garrofón. For a seafood paella, you can add peppers and sliced squid.
5. Make the sofrito
Add the grated tomato to the paella pan and cook until reduced. Add the sweet paprika and mix well, making sure it doesn't burn.
6. Add the rice
Add the rice directly to the paella pan and mix it with the sofrito. This will help the grains absorb the initial flavors.
7. Add the broth
Pour the hot broth over the rice, using about twice as much broth as rice. This is the time to add the saffron, which can be dissolved in the broth beforehand to enhance its flavour and colour.
8. Distribute the ingredients
Evenly distribute the meat and/or seafood over the rice. Make sure all the ingredients are evenly distributed for even cooking.
9. Cooking
Cook the paella on high heat for the first 8-10 minutes and then reduce to medium-low heat. It is important not to stir the rice during this process, as this helps to form the characteristic "socarrat", the crispy layer on the bottom.
10. Rest
When the rice is cooked and the liquid has been absorbed, remove the paella pan from the heat. Cover with a clean cloth and let it rest for 5-10 minutes before serving.
Tips and tricks for a perfect paella
- Rice quality: Using bomba or calasparra rice ensures an ideal texture and prevents overcooking.
- The broth: A good homemade broth makes all the difference. If it's seafood, make it with the heads and shells of shrimp; if it's meat, include bones for a deeper flavor.
- Don't stir the rice: Resist the temptation to stir the rice while it is cooking.
- Real saffron: Avoid artificial coloring and always opt for natural saffron threads.
- Socarrat: To make socarrat, slightly increase the heat at the end of cooking, but be careful not to burn it.
Popular variations of paella
- Seafood paella: With shrimp, mussels, clams, and squid.
- Mixed paella: Combines meat and seafood in a single dish.
- Vegetarian Paella: Uses a variety of vegetables such as artichokes, peppers, asparagus and mushrooms.
- Black Paella: Includes squid ink for a dark color and intense flavor.
How to serve paella
The paella is served directly in the paella pan, placing it in the centre of the table so that all diners can enjoy it. Serve with lemon slices to add a touch of freshness.
Preparing an authentic Spanish paella is more than just following a recipe: it is a cultural and gastronomic experience that connects with the traditions and flavors of Spain. With the steps and tips shared here, you will be ready to bring this iconic dish to your table and delight your guests. Enjoy!
ARTICLES

How to prepare a Spanish paella?
This delicious dish combines rice, spices, vegetables, and various types of meat or seafood, making it a unique culinary experience.

How to Make Cinnamon Rolls - Recipes
Cinnamon rolls are one of those irresistible sweet treats that never go out of style.

Bull\'s tail - Spanish recipe
Bull\'s tail is an emblematic dish of Spanish cuisine, especially appreciated in the south of the country. Learn how to prepare it.
Subscribe to our Newsletter