Can I make paella without saffron?

While saffron gives paella its distinctive flavor and color, you can substitute with 1 teaspoon of turmeric for color, plus a pinch of paprika for flavor. The taste won't be identical, but it's a reasonable alternative if saffron isn't available.

Why did my rice not cook evenly?

Even cooking comes down to proper heat distribution and liquid absorption. Make sure your pan is wide enough and sits flat on the heat source. Also, resist the urge to stir once cooking begins, as this can lead to uneven cooking.

How do I know when the seafood is cooked properly?

Shrimp should turn pink and opaque, mussels should open (discard any that remain closed), and calamari should become tender but not rubbery. If you're unsure, it's better to slightly undercook the seafood when adding it to the rice, as it will continue cooking during the resting period.

Can I prepare components of this dish ahead of time?

Yes! The sofrito (the vegetable, spice, and tomato base) can be prepared up to a day ahead and refrigerated. You can also prep all your ingredients and have them ready to go. However, the actual cooking of the rice and assembly should be done just before serving for best results.

Classic Spanish Paella Recipe

Name: Classic Spanish Paella Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1/4 cup extra virgin olive oil (preferably Spanish EVOO); 1 onion, diced; 1 bell pepper, diced (½ red and ½ green preferred); 4 cloves garlic, minced; 3 roma tomatoes, very finely diced (or 8 oz tomato sauce); 1 bay leaf; 1 teaspoon sweet or smoked paprika; 1 pinch saffron threads (or 1 teaspoon saffron powder as substitute); Salt and pepper, to taste; 1/4 cup white wine; 4 boneless, skinless chicken thighs, cut into pieces (about 1 lb); 1/4 cup fresh parsley, chopped (divided); 2 cups Spanish rice (bomba rice, calasparra, or arroz redonda preferred); 5 cups chicken broth (or homemade fish stock); 1/2 cup frozen peas; 1/2 lb jumbo shrimp or prawns (about 12, peeled, tail on); 1/2 lb mussels (about 10-12), cleaned and debearded; 8 oz calamari rings; Lemons, for garnish; Pork, turkey, rabbit, or chorizo can be used instead of, or in addition to, chicken and seafood; Vegetarian option: Add artichoke, green beans, mushrooms, olives, and asparagus; If Spanish rice is unavailable, substitute with 2 cups medium grain rice (e.g., Calrose), reduce broth to 3 3/4 cups

Description

Spanish Paella Mixta is a classic and festive rice dish from Spain, featuring a flavorful combination of chicken, fresh seafood, aromatic vegetables, saffron-infused rice, and traditional Spanish seasonings. This recipe is designed to recreate the authentic taste and texture of traditional paella in your own kitchen, with step-by-step instructions and adaptable meat or vegetarian options.

Ingredients

Units Scale

Main Ingredients

1/4 cup extra virgin olive oil (preferably Spanish EVOO)
1 onion, diced
1 bell pepper, diced (1/2 red and 1/2 green preferred)
4 cloves garlic, minced
3 roma tomatoes, very finely diced (or 8 oz tomato sauce)
1 bay leaf
1 teaspoon sweet or smoked paprika
1 pinch saffron threads (or 1 teaspoon saffron powder as substitute)
Salt and pepper, to taste
1/4 cup white wine
4 boneless, skinless chicken thighs, cut into pieces (about 1 lb)
1/4 cup fresh parsley, chopped (divided)
2 cups Spanish rice (bomba rice, calasparra, or arroz redonda preferred)
5 cups chicken broth (or homemade fish stock)
1/2 cup frozen peas
1/2 lb jumbo shrimp or prawns (about 12, peeled, tail on)
1/2 lb mussels (about 10-12), cleaned and debearded
8 oz calamari rings
Lemons, for garnish

Optional & Variations

Pork, turkey, rabbit, or chorizo can be used instead of, or in addition to, chicken and seafood
Vegetarian option: Add artichoke, green beans, mushrooms, olives, and asparagus

Rice Alternatives

If Spanish rice is unavailable, substitute with 2 cups medium grain rice (e.g., Calrose), reduce broth to 3 3/4 cups

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Instructions

Sauté Aromatics: Heat olive oil in a large skillet or paella pan over medium heat. Add the diced onion, bell pepper, and garlic. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.
Add Flavorings: Stir in the chopped tomato (or tomato sauce), bay leaf, paprika, saffron, salt, and pepper. Continue cooking for another 5 minutes, allowing the flavors to meld. Then add the white wine and simmer for about 10 minutes until some of the liquid has reduced. Taste and adjust salt as needed.
Incorporate Chicken and Rice: Add the chicken pieces, 2 tablespoons of the chopped parsley, and the rice. Cook, stirring gently, for 1 minute to coat the rice and chicken in the aromatic sauce.
Add Broth and Arrange Rice: Pour the broth slowly and evenly around the pan. Gently jiggle or shake the pan to arrange the rice in a single, even layer. Do not stir the mixture from this point onward to ensure a crispy socarrat forms on the bottom.
Simmer the Paella: Increase heat to bring the mixture to a boil, then reduce heat to medium-low. Let it cook uncovered for 15–18 minutes. During this time, you may gently shake the pan a couple of times, but do not stir.
Add Seafood and Peas: Nestle the shrimp, mussels, and calamari rings into the rice. Sprinkle peas evenly over the top. Continue to cook (without stirring) for about 5 more minutes, watching for most of the liquid to be absorbed and the rice to become nearly tender. If the rice is still undercooked, add a little more water or broth and cook until just done.
Rest and Garnish: Remove the pan from heat. Cover with a lid or tin foil and place a kitchen towel over the top. Let the paella rest for 10 minutes to finish cooking and develop its texture.
Serve: Garnish with remaining chopped parsley and slices of fresh lemon. Serve directly from the pan for an authentic experience.

Notes

Rice: Use Spanish rice (bomba, calasparra, arroz redonda) for best results. Substitute with medium grain rice if needed and adjust broth to 3 3/4 cups. Do not use long-grain or Arborio rice.
Meat & Seafood: You can swap the chicken for pork, turkey, rabbit, or chorizo, or use a mix. Substitute or add different seafood such as clams, scallops, or fish. For a vegetarian option, omit meats and seafood and increase vegetables.
Broth: Authentic paella uses homemade fish stock, but chicken broth is a convenient substitute.
Saffron: Use high-quality saffron threads if possible, as it is crucial for authentic flavor and color.
Seafood: Use fresh or properly thawed frozen seafood. Clean all shellfish thoroughly before adding. Seafood should not have a strong odor.
Socarrat: Do not stir the rice after adding broth to allow a crispy rice crust to form at the bottom, known as socarrat.
Adaptations: See the ingredient section for specific adaptation instructions for pork, turkey, rabbit, chorizo, and vegetarian versions.

Nutrition

Serving Size: 1/6 of recipe
Calories: 480
Sugar: 5g
Sodium: 900mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 4g
Protein: 30g
Cholesterol: 130mg