Blog

Whether you’ve savored the vibrant flavors of paella in restaurants, or on your last vacation to Spain it is a dish that one will find difficult to forget. Now it’s time to recreate that same magic in your kitchen. While it may seem intimidating, making paella at home is more achievable than you might think. The key lies in sourcing quality ingredients and understanding the process. The main piece of the process that can make or break your dish is the preparation. Sought the freshest ingredients because quality matters. Also, dedicate some time to the preparation. Dice aromatics and veggies. Cut fish and chicken into bite-size pieces. Have all your ingredients ready, so the cook flows effortlessly, as the dish comes together quickly.

Why Quality Matters

Paella is a celebration of fresh seafood. Using high-quality ingredients will significantly elevate your dish.

• Seafood: Opt for the freshest shrimp, mussels, and fish.
• Rice: Use short-grain rice like Valencia or Arborio, specifically designed for paella.
• Broth: Homemade chicken or fish stock will impart superior flavor to store-bought. I have a stock recipe here if you would like to try it.
• Saffron: A pinch of saffron adds a vibrant color and a subtle but distinct flavor. It makes a world of difference. Order here!

Tips for Paella Perfection

• Toast the Rice: Toasting the rice before adding liquid adds a nutty flavor and prevents it from becoming mushy but it will still be semi-sticky.
• Control the Heat: Maintain a gentle simmer throughout the cooking process.
• Don’t Stir Constantly: Avoid stirring the rice too much, as this can break the grains down and create an abundance of starch. That will give a risotto like texture
• Rest the Paella: You’ve spent time laboring over the prep and cooking on this dish. Allow the paella to rest for a few minutes off the heat before serving to allow the flavors to meld.

This recipe is a good canvas to build on; feel free to experiment with different seafood combinations and add creative touches. Different flavor profiles are acceptable. My Blaxican Fajita Seasoning would pair perfectly with this dish. 

Are you ready to embark on your paella-making journey? Share your experiences and any tips you’ve discovered in the comments below!

½ l b Chorizo sausage

½ lb boneless skinless chicken thighs(cubed)

½ bell peppers, different colors(diced)

4 cloves garlic(chopped)

¼ diced yellow onion

4 sprigs thyme

1 tbsp creole seasoning

Old bay seasoning

½ lb live mussels

1 lb peeled deveined raw shrimp

3 cups Valencia rice or paella rice

6 cups of any flavored stock

½ cup chopped cilantro or parsley

This recipe is traditionally done in a paella pan, however, a shallow Dutch oven(casserole pan) was used in this recipe. 

In a 3 ½ quart pan over medium heat, heat up with 2 tbsp olive oil and ½ stick butter. Brown chorizo sausage and then remove from heat. Then, brown chicken and season with creole seasoning. While the chicken is getting browned, add garlic and onion to the pan. When chicken is fully browned, add 3 cups of Valencia rice.  Stir the rice in to help remove fond from the pan. Add fish chunks at this time and stir to incorporate. Then, add 6 cups of stock to the pan. Stir to incorporate but not too much. Stirring too much can cause the rice to become more starchy and ruin the consistency. Cover and let simmer on medium/low heat for 12-15 minutes.

Then add shrimp and mussels and cover to steam over low heat for about 3 minutes. Cut the heat off but leave the pan on the stove and cover for another 5 minutes or until the shrimp is cooked and the mussels opened. Fluff the rice and garnish with cilantro. Rest the dish for an additional 5 minutes and serve. 

Serves:10

Cook time: 70 minutes

Prep Time: 45 minutes