Easy Paella (2024)

FAQs

What is the secret to a good paella? ›

Truly great paella also relies on a flavoursome stock, which you can make yourself using prawn heads, parsley, wine, saffron and cooking juices from the mussels. Traditionally, paella is cooked over an open fire which infuses the paella with an aromatic smoke.

Sofrito. Sofrito is a flavorful mixture of onions, garlic, tomatoes, and peppers that is used as a base for many Spanish and Latin American dishes, including paella. It's often called the "secret ingredient" in paella, as it adds a depth of flavor and richness to the dish.

In terms of the basic ingredients, paella is similar to a risotto. The main difference is paella doesn't require constant stirring. In fact, it's important not to stir it once the stock is added to ensure the delicious, light-golden crust, known as socarrat, forms on the base.

Because paella is truly all about the rice, the rice is the most important ingredient. Bomba rice, from Spain, is the best choice. It absorbs 3 times as much liquid than regular rice giving it 3 times as much flavor when all the liquid is absorbed. Plus cooked right, it stays firm and al dente.

What Can You Not Put in Paella? Real paella does not include many ingredients that go into other rice dishes. Some of these include onions, peas, mushrooms, carrots, and chorizo. While all good combinations with rice, these aren't part of the traditional paella recipes.

You should have noticed their 10 essential ingredients do not include onions. That's because the vast majority of Valencians agree that onions do not go into a Valencian paella. Valencians say onions make the rice go soft.

The broth, together with saffron and sofrito, a mix of olive oil, tomato, garlic, and paprika, are responsible for the paella's flavor. Lledo says that a cook should not overload the paella with ingredients, either meat or vegetables. He says limiting ingredients and letting each element of the dish shine is key.

The impact of rice and oil prices

Increasing demand, combined with climatic and political factors, has led to an increase in the cost of rice and oil. Rice, essential for paella, has seen its prices rise due to factors such as adverse weather conditions in producing regions and high demand in emerging markets.

Since Paella contains meats there is another concern beyond carbs and that is fat. While chicken is mostly regarded as lower in fat, you need to be careful about the types of seafood you put into it and also pork can be a bit high in fat content.

Both Jamie Oliver and Gordon Ramsay's go-to paella recipes include peas, chicken, chorizo and prawns. But new research has found that cooks from Valencia use just ten ingredients when making their national dish, none of which are fish.

Do Mexicans eat paella? ›

While authentic paella has its origins in Spain, this tasty twist on the traditional Spanish dish is made Mexican-style with ingredients like red peppers, jalapeños, chipotle, cilantro, and lime, all essential parts of Mexican cuisine.

The ten permitted ingredients are: rice, water, olive oil, salt, saffron (or food colouring), tomato, flat green beans, lima beans, chicken and rabbit. No fish or shellfish. Ever. The research was carried out by social scientists at the Universidad Católica de Valencia at the instigation of local chef Rafael Vidal.

Water is actually the most-often-used liquid in “authentic” paella, but stock is in many cases better. Chicken stock is all-purpose, and a not-too-strong meat stock will work nicely, too. Fish stock is fine as long as you're including fish, and a quickly made shrimp-shell stock might be your best alternative.

5. Cook uncovered: Cook paella uncovered for 15-18 minutes, then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender.

Spanish saffron

If you're after authenticity in a seafood paella then you have to add saffron for colour and flavour. Spanish saffron should be bought as strands, not powdered, and it needs to be steeped in liquid so it's evenly distributed. Yes, it's an expensive spice but a little goes a long way.

Saffron is now an essential ingredient in many Spanish dishes, including the famous paella. Paella is a traditional Spanish rice dish that originated in Valencia, Spain. It is made with a variety of ingredients, including saffron, which gives the dish its characteristic yellow color and distinct flavor.

Most agree that the essential ingredients for paella are rice, some form of protein (chicken, seafood, rabbit), legumes and/or vegetables, olive oil, and saffron (also brought to the Iberian Peninsula by the Moors).