Paella dish originated in Valencia, one of the primary rice producing areas in Spain. The word "paella" means "frying pan" in Valencian (the language). It is a traditional wide, shallow pan that is used to cook paella on an open fire. Formerly, it was prepared for farmers and labourers as their lunch time meal with ingredients available around the fields. Rice with onions, tomatoes, snails, also beans for added flavour and texture. On special occasions, enriched with rabbit, chicken or duck with a touch of saffron. One of the most popular dish, currently with many variations around the world. A "true" Paella Valenciana has no seafood, but a mixture of chicken, rabbit, snails with green and white beans.
Easy to make at home with ingredients on hand, either a vegetarian or non-vegetarian version. Commonly used vegetables are artichoke hearts, peas, green beans, lima beans or other varieties of white beans. Non-vegetarian paella may contain Spanish chorizo, chicken, rabbit, duck, snails, clams, mussels, squids, shrimps or seafood of choice. This rice dish starts off with a flavourful base called the sofrito. It is made up of olive oil, onion, garlic, green or red peppers and tomatoes. Scented with saffron that gives the rice a rich golden colour. Enhanced with smoked paprika, white wine, stock, chicken, chorizo and seafood. Cooked down until the rice is tender and al dente with a socarrat, the distinguishing feature of a perfect paella. It is the toasted caramelized rice bottom, which is a delicacy in Valencian cuisine.
The best paella is made with short or medium grain rice that have high absorption properties, can withstand longer cooking time and maintain its shape. Unlike long grain rice that can overcook and turn mushy. Parboiled rice is not recommended too. One of the Spanish variety bomba rice is known as the "king of paella rices". Though the basic water to rice ratio is 2 cups liquid to 1 cup rice, in case of the bomba grains, they absorb three times its own volume of liquid. Thus, taking in more succulent flavours of the stock and making the paella incredibly delicious. They expand in width like an accordion to form little "bombs" hence, the name bomba. A good substitute for bomba is the widely available arborio rice. An Italian rice, pearly white, short-grain with a characteristic white dot at the centre. Has an exceptional ability to absorb flavours, while developing a fluffy texture around a slightly chewy centre. When cooking paella, the pan should not be covered to steam and overcook the rice. The grains have to be tender, but al dente (firm to the bite), not creamy like a risotto. Arborio rice when frequently stirred turns creamy hence, the rice has to be left alone. Moreover, resisting stirring enables to achieve the caramelized rice layer at the bottom called the socarrat. This one pan meal is wholesome and sure to ignite all your senses. Serve it for a dinner party or social gathering to wow and satisfy your guests. They will definitely go back for a second helping.
Easy to make at home with ingredients on hand, either a vegetarian or non-vegetarian version. Commonly used vegetables are artichoke hearts, peas, green beans, lima beans or other varieties of white beans. Non-vegetarian paella may contain Spanish chorizo, chicken, rabbit, duck, snails, clams, mussels, squids, shrimps or seafood of choice. This rice dish starts off with a flavourful base called the sofrito. It is made up of olive oil, onion, garlic, green or red peppers and tomatoes. Scented with saffron that gives the rice a rich golden colour. Enhanced with smoked paprika, white wine, stock, chicken, chorizo and seafood. Cooked down until the rice is tender and al dente with a socarrat, the distinguishing feature of a perfect paella. It is the toasted caramelized rice bottom, which is a delicacy in Valencian cuisine.
The best paella is made with short or medium grain rice that have high absorption properties, can withstand longer cooking time and maintain its shape. Unlike long grain rice that can overcook and turn mushy. Parboiled rice is not recommended too. One of the Spanish variety bomba rice is known as the "king of paella rices". Though the basic water to rice ratio is 2 cups liquid to 1 cup rice, in case of the bomba grains, they absorb three times its own volume of liquid. Thus, taking in more succulent flavours of the stock and making the paella incredibly delicious. They expand in width like an accordion to form little "bombs" hence, the name bomba. A good substitute for bomba is the widely available arborio rice. An Italian rice, pearly white, short-grain with a characteristic white dot at the centre. Has an exceptional ability to absorb flavours, while developing a fluffy texture around a slightly chewy centre. When cooking paella, the pan should not be covered to steam and overcook the rice. The grains have to be tender, but al dente (firm to the bite), not creamy like a risotto. Arborio rice when frequently stirred turns creamy hence, the rice has to be left alone. Moreover, resisting stirring enables to achieve the caramelized rice layer at the bottom called the socarrat. This one pan meal is wholesome and sure to ignite all your senses. Serve it for a dinner party or social gathering to wow and satisfy your guests. They will definitely go back for a second helping.
Socarrat - the caramelized rice layer at the bottom
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Easy & Delicious Paella
(Serves 6)
Rice
Ingredients:
2 cups arborio or Spanish rice (bomba)
1 large onion (chopped, around 2 cups)
6 large cloves of garlic (chopped)
2 large tomatoes (chopped)
1 green or red bell pepper (capsicum, chopped)
1/2 cup green peas, frozen and thawed
200 grams Spanish chorizo sausages (thickly sliced)
2 chicken legs + 2 wings (skin-on)
20 shrimps
1 large squid, about 400 to 500 grams
1 bay leaf
3 teaspoons sweet or smoked paprika
a pinch of saffron
freshly cracked black pepper
handful parsley leaves (chopped)
1/4 cup white wine
4 cups chicken or seafood stock
1 chicken or vegetable bouillon cube (10 grams)
1/4 cup olive oil
salt
Method:
Cut each chicken legs into two, separating at the joint. Wash the pieces and wings, drain well, season with 1 teaspoon smoked paprika, pepper and salt.
Shell prawns leaving the last segment intact with the tail on. Reserve the shells for the stock. Wash shrimps, drain well, season with 1 teaspoon smoked paprika, pepper and salt.
Clean squid, remove the outer skin and cut into pieces. Wash, drain well, season with pepper and salt.
Heat oil in a wide shallow pan and sear the chicken pieces, first skin side down and all sides, over high flame. Use a pair of tongs to turn. Don't have to cook the pieces all the way through. Once they achieve a nice golden colour, transfer into a plate.
Now in the same pan, fry the chorizo until browned and remove into a dish.
Lower the flame to medium, add bay leaf, onion and garlic in the pan. Once onion have softened, stir in the tomatoes and the balance 1 teaspoon of smoked paprika. When mixture is pulpy, add the wine, saffron and bouillon cube ensuring to break it down completely. Then, incorporate the rice and coat grains well with oil. Pour in 4 cups of stock and stir well to distribute the rice evenly. This will be the final stir throughout the dish. When cooking paella with arborio rice, the more it is stirred, it will get creamy like a risotto. We don't want that hence, stirring should be kept to a minimum.
Reduce the flame to low, arrange the chicken and chorizo pieces all around, keeping in mind the final presentation of the dish. Let the paella cook for 10 to 12 minutes. Move the pan around during the cooking process to distribute the heat throughout. After 12 minutes, spread the squid pieces and shrimps on top. Now cover with a lid and let the seafood cook for 8 minutes. I prefer to cover at this stage to allow the exposed seafood on top to cook with some steam. Check for seasonings, add salt, if needed. (Note: I did not add any salt since rice was perfect with the bouillon cube, salt from the chorizo, chicken and seafood.)
Sprinkle the peas over, cover and increase the heat for 1 to 2 minutes. Rotate the pan around to caramelize the bottom evenly. Do not burn. Switch off the flame, cover and allow to rest for 10 minutes.
Serve hot garnished with parsley leaves and lemon wedges.
Note:
Seafood Stock
Ingredients:
shells from the 20 shrimps
1 onion (chopped)
4 leek greens (chopped)
1 celery stalk (chopped)
4 1/2 cups water
1 teaspoon dried thyme
1 bay leaf
Method:
Transfer all the ingredients into a pot and simmer for 45 minutes to 1 hour. Strain using a sieve set over a bowl and set aside. You should have approximately 4 cups of stock (1 quart).
(Serves 6)
Rice
Ingredients:
2 cups arborio or Spanish rice (bomba)
1 large onion (chopped, around 2 cups)
6 large cloves of garlic (chopped)
2 large tomatoes (chopped)
1 green or red bell pepper (capsicum, chopped)
1/2 cup green peas, frozen and thawed
200 grams Spanish chorizo sausages (thickly sliced)
2 chicken legs + 2 wings (skin-on)
20 shrimps
1 large squid, about 400 to 500 grams
1 bay leaf
3 teaspoons sweet or smoked paprika
a pinch of saffron
freshly cracked black pepper
handful parsley leaves (chopped)
1/4 cup white wine
4 cups chicken or seafood stock
1 chicken or vegetable bouillon cube (10 grams)
1/4 cup olive oil
salt
Method:
Cut each chicken legs into two, separating at the joint. Wash the pieces and wings, drain well, season with 1 teaspoon smoked paprika, pepper and salt.
Shell prawns leaving the last segment intact with the tail on. Reserve the shells for the stock. Wash shrimps, drain well, season with 1 teaspoon smoked paprika, pepper and salt.
Clean squid, remove the outer skin and cut into pieces. Wash, drain well, season with pepper and salt.
Heat oil in a wide shallow pan and sear the chicken pieces, first skin side down and all sides, over high flame. Use a pair of tongs to turn. Don't have to cook the pieces all the way through. Once they achieve a nice golden colour, transfer into a plate.
Now in the same pan, fry the chorizo until browned and remove into a dish.
Lower the flame to medium, add bay leaf, onion and garlic in the pan. Once onion have softened, stir in the tomatoes and the balance 1 teaspoon of smoked paprika. When mixture is pulpy, add the wine, saffron and bouillon cube ensuring to break it down completely. Then, incorporate the rice and coat grains well with oil. Pour in 4 cups of stock and stir well to distribute the rice evenly. This will be the final stir throughout the dish. When cooking paella with arborio rice, the more it is stirred, it will get creamy like a risotto. We don't want that hence, stirring should be kept to a minimum.
Reduce the flame to low, arrange the chicken and chorizo pieces all around, keeping in mind the final presentation of the dish. Let the paella cook for 10 to 12 minutes. Move the pan around during the cooking process to distribute the heat throughout. After 12 minutes, spread the squid pieces and shrimps on top. Now cover with a lid and let the seafood cook for 8 minutes. I prefer to cover at this stage to allow the exposed seafood on top to cook with some steam. Check for seasonings, add salt, if needed. (Note: I did not add any salt since rice was perfect with the bouillon cube, salt from the chorizo, chicken and seafood.)
Sprinkle the peas over, cover and increase the heat for 1 to 2 minutes. Rotate the pan around to caramelize the bottom evenly. Do not burn. Switch off the flame, cover and allow to rest for 10 minutes.
Serve hot garnished with parsley leaves and lemon wedges.
Note:
- To cook 1 cup of Spanish bomba rice, you will need 3 cups of stock. The rice grains absorb three times its volume in liquid compared to other rice that require two times of water or stock.
- Squid and shrimps can be substituted with seafood of choice. Refer to the above write-up.
- Dark chicken meat with bone and skin are a better choice since they add significant flavour and do not dry out like the breast pieces during the cooking process.
- Meat can be substituted for a totally vegetarian version.
- Spanish chorizo substituted with Hungarian chorizo, which was currently available at the store.
- Prep the chicken, squids and shrimps overnight, refrigerate. Also the chicken or seafood stock. This makes cooking the paella easy the next day for lunch.
- Arborio rice used, ordered from Amazon: https://amzn.to/2MgDVf5
- Paella pan: https://amzn.to/3dkYseB
- Smoked paprika used in the dish, ordered from Amazon: https://amzn.to/2ZTL9h7
- Bomba rice: https://amzn.to/2ZRBM1z
- Spanish saffron: https://amzn.to/2TV76J5
- Colavita 100% Spanish extra-virgin olive oil: https://amzn.to/3ez3lAT
- Chicken stock was used, for recipe click here. Have extra stock on hand in case you find the rice undercooked. Just sprinkle little stock at a time. I used exactly 4 cups of stock. Hence, lower heat after arranging the chicken and chorizo pieces.
Seafood Stock
Ingredients:
shells from the 20 shrimps
1 onion (chopped)
4 leek greens (chopped)
1 celery stalk (chopped)
4 1/2 cups water
1 teaspoon dried thyme
1 bay leaf
Method:
Transfer all the ingredients into a pot and simmer for 45 minutes to 1 hour. Strain using a sieve set over a bowl and set aside. You should have approximately 4 cups of stock (1 quart).
