Paella
Short-grain rice with saffron and paprika, shrimp, calamari and mussels, with a toasted crust on the bottom.
- Cooking time
- 45 min
- Hands-on time
- 30 min
- Free time
- 18 min
- Difficulty
- Medium
- Cuisine
- Spanish
- Calories
- 540
- Contains
- Fish, Shellfish
Paella is never stirred, because stirring releases the starch and turns it into risotto. The rice is deliberately left unwashed, and the seafood is seared for a minute and returns on top of the rice in the last five minutes. At the very end, thirty seconds over high heat makes the crust on the bottom.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the paella
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Paella pan — Wide and shallow — the thin rice layer and the crust on the base will not form in a deep pot.
Method
Dry the seafood thoroughly, sauté it in a paella pan for just one minute, then remove it.
You’ll know it’s ready whenIt has changed color outside without shrinking.
Tip: Cooking them through now means rubbery seafood at the end — a minute is enough.
In the same oil, sauté the onions, peppers and garlic until softened, then add the paprika.
You’ll know it’s ready whenThe onions are translucent and have a strong odor.
Add the rice and stir it in the oil until each grain shines.
You’ll know it’s ready whenThe grains are glossy and translucent at the edges.
Tip: The rice is deliberately left unwashed — its starch is what creates the texture of paella.
Add the hot broth, saffron and salt, spread the rice evenly, and never stir it again.
You’ll know it’s ready whenThe liquid covers the rice and the pan is simmering gently.
Tip: Stirring releases the starch and turns it into risotto — paella is not stirred.
Leave it on medium heat until the rice absorbs the liquid, then arrange the seafood on top of it in the last five minutes.
You’ll know it’s ready whenThere is no visible liquid and the rice is soft.
Turn up the heat for thirty seconds to form a crust, then cover the pan and let it rest before serving with lemon.
You’ll know it’s ready whenYou hear a light crackle from the bottom — that is the socarrat.
On the same table
Dishes that belong beside this one.
Arabic Salad
15 min
Arugula Salad
15 min
