This Classic Spanish Paella rivals any restaurant Paella!
A handed down recipe for a classic seafood Paella, one of the most popular dishes to come out of Spain! Complete with the toasty, crispy, golden crust on the bottom (Soccarat) and amazing traditional flavours, our authentic recipe is versatile so you can easily alter the recipe to suit your own tastes! Feel like a qualified chef when you’re done.
Because WHO doesn’t love a GOOD PAELLA?
Paella
This paella recipe is being handed down for you from my mother, one of the best Paella cooks I know. There are MANY different types and styles of Paella and each region in Spain has their own way of making it. This one is our favourite seafood paella recipe complete with chicken pieces, fire roasted peppers and beautiful flavours infused into the rice while it cooks!
Don’t be afraid to cook Paella at home. You don’t need any fancy equipment or Paella pan to make it! Just use what you have in your kitchen!
Seafood You Need For Our Paella Recipe
- Mussels
- Calamari rings
- Shrimp — with or without shells
Tips To Make Paella At Home
- The seafood suggestions in the recipe are optional. Don’t like Mussels? Don’t add them. Love clams? Add them instead! Don’t like shrimp? Replace with something else. Adapt it to your own taste and preference. It’s an extremely forgiving recipe.
- If you don’t like seafood, you can replace it with 2 large chicken thigh fillets, or more depending on how many people you are serving.
- Most or all of the chicken can be replaced with pork if you prefer.
- Use fresh vine ripened tomatoes for the BEST flavour.
- We make our own fire roasted peppers by placing them on direct flame over a gas cooker or stove top, until they char and the skin begins to crease and peel. If you’re not comfortable doing this, store-bought is fine to use.
What Kind Of Rice Do You Use To Make Paella?
We love using medium grain or jasmine rice. You can also use Spanish rice if you can find it. The short, round grains are perfect for Paella and absorb liquid really well, which makes it the ideal rice for Paella. Do not use Arborio rice. You want the end result to yield separate grains when done, not a creamy texture like risotto.
Love seafood? Try these recipes!
Jambalaya
Steak & Creamy Garlic Shrimp (Surf & Turf)
Creamy Garlic Scallops
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