Paella has bits of everything I love: rice, seafood, and most importantly socarrat: crispy crunchy toasted rice bits.
Have you ever been obsessed with a dish even though you’ve never eaten it? For me, that dish was paella. It was one of those food bucket list items – I don’t remember how or why I became so obsessed with having paella from its birthplace of Valencia, but I’m pretty sure it has something to do with the fact that paella is so pretty and such an iconic dish. It’s so iconic that people around the world think of it as the quintessential Spanish dish, even though it’s actually more Valencian. I mean, Valencia is ultimately in Spain, so it’s all good to me.
Many years ago, Mike and I went to Valencia and the first thing we ate was paella. We literally got off the train and went to a paella restaurant. On the way there, there were a bunch of Valencian orange trees that had some pretty tempting looking oranges but apparently the orange trees that line the streets of Valencia are not the same sweet ones that they use for juice. Anyway, the paella in Spain was as good as I imagined. So good that all of our meals in Valencia were either paella or Spanish churros dipped in chocolate. We actually ate 3 different paellas that day.
The paella was all things good: juicy seasoned meats, tender-crisp beans, and the best part, saffron scented rice with crispy toasty rice bits. It was a dream come true.
What is paella?
Paella, pronounced pay-EH-yah! is a rice dish made in a shallow, wide pan over an open fire. Paella means “frying pan” in Valencian. Traditionally, paella includes short grain rice, beans, rabbit, chicken, and saffron, but nowadays there are a huge number of variations, from seafood to vegetarian. I made a mixta paella here, which is essentially a mixed paella that has meat, seafood, and vegetables.
How to make paella
- Soak the saffron. This will release both color and aroma. Pop some saffron into a small bowl with hot water and set aside.
- Sear the proteins. Heat up some olive oil in your paella pan over medium high heat and give your proteins a quick sear: the chicken goes in skin side down and the chorizo gets browned. Shrimp gets a quick toss in before being removed so it doesn’t over cook.
- Sweat the aromatics. Add the onions, garlic, tomatoes, and paprika and cook, stirring, until soft and fragrant.
- Add the liquids. Carefully add chicken stock and the saffron water and bring everything to a boil. Flip the chicken skin side up so it’s pretty.
- Add the rice. Time to sprinkle in the rice! Try to add it in a thin, even layer and use a spoon to spread it out if you need to. Let everything come to a simmer and cook, uncovered until the rice absorbs almost all the liquid.
- Add the seafood. Nestle in the clams and add the shrimp back on top.
- Cook on low until the clams open up and the rice is al denote.
- Socarrat time! Turn the heat up to high for 1-2 minutes to create a crispy toasty crunchy rice crust.
- Rest and enjoy. Cover the paella with some foil and let rest for 5 minutes before enjoying.
Paella Ingredients
Rice
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. You can usually find bomba rice at Whole Foods or online.
Smoked Spanish Paprika
Smoked paprika comes in sweet and bittersweet, go for sweet smoked Spanish paprika. It adds smokiness, aroma, and color.
Protein
There’s a lot of controversy about what kind of protein goes into paella. If you’re not super concerned about authenticity you can customize your paella and put anything you want it. If you’re going with chorizo try to get a Spanish chorizo, which is dried and cured. But if you only have Mexican chorizo available, I think that’s okay too.
Purists say that chorizo will overwhelm the other flavors, but we’ve had multiple paella in Valencia with (and without) chorizo, so it’s a personal choice. Other proteins you can use include chicken, pork, seafood, or really, anything you can dream of.
Vegetables
Most paella has vegetables in it, especially the paella we had while we were in Valencia. Usually it’s some sort of green bean, a variety that isn’t so common here in North America. You can sub in other green beans, add peppers, asparagus, artichokes, peas, olives, beans, chickpeas, really, it’s like the proteins, go wild!
Stock
A nicely seasoned stock as this is what’s going to add flavor to the insides of your bomba rice. That being said, if you’re salt adverse, I would do low sodium stock and then season afterwards. If you have the time, make a homemade seafood/shellfish or chicken stock, which makes it even easier to control the seasoning and flavor.
Saffron
Saffron is what gives paella its gorgeous golden hue. The orange-red threads are earthy, floral, and add a distinct flavor. Saffron is one of the most expensive spices in the world. You only need about 1/2 teaspoon but it definitely adds to the overall flavor, so don’t skip out on it. Look for saffron threads that are deep red-orange and evenly colored. Saffron is sold in most large grocery stores and specialty food stores and of course, online.
Paella pan
If you want the all important toasty rice bits, or socarrat, you’re going to need a paella pan. The width of a paella pan helps with rice distribution, ensuring that the rice cooks in a thin layer. A pan that feeds two is generally about 10-12 inches and a pan that serves eight is about 18 inches. The most popular pan sizes are 14 and 16 inches, which feed 4-6. Which size pan you get depends on how many people you plan to feed.
The wider the pan, the more people it feeds. They even have pans that are 4 feet wide! Years ago, around Christmas, Mike and I were in London and we saw two giant paella pans at Covent Garden. The saffron deliciousness wafting through the chilly air was so tempting so we decided to join the huge queue for a taste. I’m sure Hola Paella (now closed forever) wasn’t the most authentic paella in London, but it attracted a lot of attention and was a perfect snack to warm us up on a cold day.
What if I don’t have a paella pan?
If you’re wondering, can I use a cast iron skillet to make paella, the answer is yes! As long as you’re using the right rice, you can definitely use a cast iron skillet. Cast iron skillets are somewhat wide and conduct heat well, making them great for making paella. Use the biggest and widest cast iron pan you have so you can spread your rice out.
Paella in a frying pan
If you have a craving for paella and you don’t have a paella pan or a cast iron pan you can make it in a frying pan. Spanish people might look down on you, but hey, you do you! I’ve definitely made paella in a frying pan in a pinch and it tastes good. You can use a non-stick or regular frying pan but if you’re using non-stick, make sure you don’t go too high on the heat. It really shouldn’t be a problem, especially with paella since you don’t use a huge amount of high heat anyway – keep it to medium high.
If you’re looking for socarrat in a regular frying pan, my tip is keep it on low heat for a long time, until the moisture cooks out and you get crispy bottoms. If you are going to try this in a frying pan, I recommend halving it because the recipe as per below will not fit in your standard 12 inch frying pan.
What rice should I use?
Paella should be made with Bomba or Calasparra rice, medium grain rices grown in Spain. Spanish rice is chubby and round, ideal for absorbing large amounts of liquid while still staying somewhat firm. You want your rice kernels stay separate and not creamy or mushy.
The rice really is the best part of a paella. I can eat loads and loads of that smoky, saffron flavoured rice and I have. I made a giant pan for Mike, myself and a good friend thinking there would definitely be leftovers (I used a pan that serves 6-8), but the three of us polished it off in one sitting. We totally fell into simultaneous food comas afterwards, but it was worth it. The best part was that there was more than enough socarrat to go around.
What is socarrat?
Socarrat is the essential layer of crispy crunchy toasted rice at the bottom of the pan when you cook your paella just right. Most people consider it the best parts. It’s caramelized and toasty and nutty and has all the flavors of paella concentrated.
Paella FAQ
What are the different kinds of paella?
- Valencian: The classic Valencia version with rabbit, chicken, lima beans, long beans, snails, and rosemary.
- Seafood/paella de marisco: A seafood version with no meat. It tends to be a bit more liquidy because seafood releases a lot of delicious juices. It usually has prawns, mussels, calamari, and clams.
- Mixed/mixta paella: A mix between Valencian and marisco with meat and seafood. It’s the most popular of all.
- Paella negra: Immediately recognizable with it’s inky black rice. It’s made with squid ink and is a Spanish favorite.
- Vegetarian/paella vegetariana: Loads of vegetables like artichokes, lima beans, and red and greens peppers. Sometimes you’ll find chickpeas and potatoes too.
Should you presoak the rice?
There’s no reason to soak the rice. Soaking the rice will make it more likely to be overcooked and mushy.
Do you stir while cooking?
Nope, no stirring required. Paella is not risotto and stirring will give your rice a creamy texture instead of the crispy socarrat you’re looking for.
Do you cover the pan when cooking?
Unlike other rice dishes, you don’t need to cover the pan. The rice can only reach its signature al dente texture if the moisture can escape. This also makes the best the crispy socarrat.
What is paella sauce?
In Valencia, no paella is complete without a side of paella sauce or garlic aioli. The creamy, garlicky sauce is reminiscent of mayo and goes perfectly with the smoky, flavorful rice. To make garlic aioli, place 1 cup neutral oil, 1 egg yolk, 1 tbsp dijon, 2 tsp lemon juice, and 1 clove garlic into an immersion blender cup. Use an immersion blender and blend until combined and thick. Season with salt to taste.
How to reheat
The best way to reheat paella is in a pan on the stove top. Take the leftovers out of the fridge and let it come to room temp for about 30 minutes before you reheat. Heat a bit of oil in a frying pan over medium heat, then spread out the paella. Let it crisp, stirring occasionally until it is heated through. You can also heat it up in the microwave, stirring and heating as needed, about 1-2 minute on high.
What else can I use a paella pan for?
You can use it for cooking anything that will do well with a wide, flat cooking surface. It’s perfect for searing meats, using as a roasting pan, or even stir-fry.
I hope you guys give this recipe a try.
smoky saffron rice and crispy bits forever,
xoxo steph
Ingredients
- 30 threads saffron lightly crushed, about 1/2 tsp
- 1/4 cup neutral oil high heat such as grapeseed preferred
- 2 links Spanish chorizo sliced
- 4 bone in skin on chicken thighs
- 10-12 large shrimp peeled and deveined
- 1 small onion minced, about 1 cup
- 3 cloves garlic crushed
- 3 medium tomatoes diced or grated, about 2 cups, see notes
- 1 tbsp smoked paprika
- 6 cups chicken broth no sodium preferred
- 2.5 cups bomba rice
- 1 red or orange pepper sliced into 1" strips
- 12 clams
Special Equipment
Instructions
- Stir the saffron into 1⁄4 cup hot water in a small bowl and let bloom for 15 minutes.
- In a 16″–18″ paella pan, heat the oil over medium-high heat. Add the chorizo and the chicken, skin side down. Add the the shrimp and cook, flipping occasionally, until browned, about 5 minutes, then transfer the shrimp to a plate, leaving the meats to sear in the pan.
- Add the onions, garlic, tomatoes, and paprika and cook, stirring often, until the onions soften, about 6 minutes. Add the saffron and 4 cups of chicken stock. Flip the chicken so it’s skin side up and bring everything to a boil over high heat.
- Sprinkle in the rice, distributing evenly, then add the peppers on top. Cook, uncovered, without stirring, until rice has absorbed most of the liquid, about 12-15 minutes. If the pan is larger than the burner, rotate it every two minutes to evenly distribute the heat. Once the stock is low enough, add the remaining 2 cups chicken stock.
- Reduce heat to low, and top with the cooked shrimp. Nestle in the clams, hinge side down. Continue to cook, without covering or stirring, until the clams opened and the rice absorbs the liquid and is al dente, 5–10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.
I spent part of my childhood in Madrid and paella was a favorite. Our maid made paella with chicken, pork, chorizo and snails. It was what she made for the kids when the parents were entertaining and serving steak. Lucky us!!! When we moved back to the states we substituted clams and shrimp for the snails. Valencia does not have the market on the only paella. It truly depends on the region and what is available. I grow saffron in my garden now because I love paella and I use saffron in many other dishes as well.
This is yummy! Going to try this!
Looks delicious,Thanks a lot for this recipe.
I don’t care about what other’s opinion is. I love Paella period. Haha. You’re so great at photography and cooking, hope I’ll be like you someday *wink* =)))
I think this is a really good blog, but I agree, I am half Valencian-half Londoner and this rice dish traditionally started by adding what was available for the rice field workers at the time. So you can interpret this as freely as you like. But, if you wish to make a good quality Paella and true to the original one, then you must not add many of the ingredients above and specially not chorizo.
My reason for this isn’t only to keep the authenticity, but also because of the greasiness that chorizo will instantly add to the rice, avoiding it from cooking to perfection and never the less the strong flavour that indeed masquerades the dish.
I feel the same with the sort of chicken you might use, if you use breast it will become vey dry and therefore not appealing and the same for prawns, if you add them already peeled, they will become dry and tasteless. I understand many people do this for the comfort of not peeling them or because they find them repulsive but just ruins the prawns.
Anyway, enough with my opinion, I managed to bore myself here.
I feel other sorts of rice with other ingredients are either, arroces al horno, or may as well be called Spanish rices.
GO GO Paella LOVERS!
I like your advice. I’ve made Paella 3 times in this past week, as I am gearing up for Catering Paella for 60 in one month and I want to make it correctly. As it is for my friends 60th Birthday, and she is Puerto Rican. Can’t mess it up . So I’m experimenting with the stock. The last time I made it I used bottled clam juice and a little chicken stock and a little white wine, and sweet paprika with just a little smoked paprika. I used basmati rice, but it doesn’t quite do it, so I ordered some Calasperra rice. I used andouille sausage – No thanks, it doesn’t blend well with the other flavors. Used chicken thighs, and prawns & clams – that’s the winning combination. I like lots of sweet red bell pepper and peas. Do you ever marinate the chicken before cooking ? Use any kinds of culinary herbs ? What kind of stock do you like to use ? I am open to suggestions –
Am I supposed to cover the pan after I put the rice in and cook it without stirring for 12-15 minutes? What about when I reduce the heat to low and add the seafood?
Very brave of you to try the variations. We use chicken thighs, Portugese chorizo and shrimp. Try shelling the shrimp and adding them 5-7 minutes before the finish of the dish. Just tuck them down in the rice and they will take care of themselves.
Personally, I prefer the Portugese chorizo also. It is made slightly differently from the Spanish and I think it less greasy … maybe that was just the brand tho.
Anyway, you can put ANYTHING in a paella. My favorite is artichokes. Get the raw artichokes, cut them in fourths. at the V you’ll see the start of the little thistles. Cut diagonally thru the choke and what is left is pretty much edible. Treat the choke as a meat, that is, brown it after you’ve browned the pork and/or chicken. Add the chokes back in when you put in the rice.
Also, about the “minced tomatoes”? If you’re going to use American commercial tomatoes, you should probably use canned, CRUSHED tomatoes. They taste better, no seeds and are a pot load easier. 1.5 cups of crushed tomatoes is about 3 large tomatoes.
Amazing post and blog all together. I never get tired of looking at the photography and I find it inspiring, intense, and in cases dramatic, always edgy and super cool. I love paella too. I’ve made it plenty of times. I’ve had it in Spain too… actually, it is hard to find paella made from scratch in restaurants there, there’s this company that makes them and sells them frozen to tons of places.. it’s kinda sad. But making paella is time consuming so I can see why this is happening there. In the US, if I want paella, very likely it will be made from scratch because there’s a least a 45 minute wait. But nothing like making it at home the way we like it :)
AARRGGHH! I was about to begin this dish using a 16″ cast iron skillet. Pretty sure I may need to add one more important item before I begin, a proper Paella pan. Thanks the good advice, and for you beautifully styled, photographed & presented material. A++!
well said Bravo CURIOUSTUMMIES
let’s recap
I think this is a really good blog, but I agree, I am half Valencian-half Londoner and this rice dish traditionally started by adding what was available for the rice field workers at the time. So you can interpret this as freely as you like. But, if you wish to make a good quality Paella and true to the original one, then you must not add many of the ingredients above and specially not chorizo.
My reason for this isn’t only to keep the authenticity, but also because of the greasiness that chorizo will instantly add to the rice, avoiding it from cooking to perfection and never the less the strong flavour that indeed masquerades the dish.
I feel the same with the sort of chicken you might use, if you use breast it will become vey dry and therefore not appealing and the same for prawns, if you add them already peeled, they will become dry and tasteless. I understand many people do this for the comfort of not peeling them or because they find them repulsive but just ruins the prawns.
Anyway, enough with my opinion, I managed to bore myself here.
I feel other sorts of rice with other ingredients are either, arroces al horno, or may as well be called Spanish rices.
GO GO Paella LOVERS!