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- Diet & lifestyle
- Vegetarian meals
This paella is most successfully done in a cast iron pan. You can buy paella seasoning online or mix it yourself.
Be the first to make this!
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 275g long grain rice
- 1 to 2 tablespoons paella seasoning
- 2 red peppers, diced
- 1 handful green beans (frozen or fresh), cut into bite-sized pieces
- 1 large carrot, diced
- 250 g shellfish filet (or other firm fish filet), diced
- 500g prawns, peeled and deveined
- 175g peas (fresh or frozen)
- 1L hot chicken stock
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 220 C / Gas 7.
- In a oven proof pan heat olive oil and stir fry onion until translucent. Add rice and cook for 21 to 2 minutes. Add paella seasoning, prawns, fish and finally the vegetables and saute for a few minutes. Pour in stock and stir carefully.
- Place skillet uncovered in the preheated oven and cook until rice has absorbed the liquid and is soft, about 25 minutes Serve right out of the skillet.
Mix equal parts ground black pepper, nutmeg, thyme, rosemary, saffron and ground cloves.
Reviews & ratingsAverage global rating:(5)
Recipe : Simple Paella
Paella is one of those dishes that has been percolating in the back of my mind for years now to get into. It seems like lunacy, as a man of old Japanese customs, to even think of cooking rice without a lid, or to do it outside over a wood fire, as it is often done in sunny Valencia. Rice to my mind is about precision and control—I agonize over milliliters of water, and hewing to the superstitions, never touch the lid to peek if the water has started to boil. And then there’s this bearded Valencian gentleman, on his third glass of wine, jiggling a pan and throwing a few twigs on the fire…
It is precisely this coolness that makes paella so attractive to me, and yet rice never really lets you off the hook. As I continued my research, I noticed a familiar anxiety about doing it properly. Reading a listicle of the 13 biggest paella “aberraciones,” I took a strange comfort in the fact that there are many rules and regulations to making the dish: that you must never mix meat and seafood, nor should you add chorizo, even though it is Spanish, or onions.
I wondered if using Japanese rice would be considered an aberración, as I am sitting on twenty pound bags of it, and have grown very accustomed to the stuff. My understanding of arroz bomba, the traditional choice, is that it is a short grain variety, and looks to my eye to be nearly identical to the Japanese. It would also mean not having to leave the house. I uncorked the wine and poured myself a precautionary glass.
We had been dealt an early summer that day and I sat outside in the sun, working over a portable cartridge stove instead of a wood fire, another nod to being Japanese. Our new spun iron pans from Netherton had just come in which were the perfect size and shape, wide and shallow like a true paellera.
Over a good medium heat I browned the chicken, sautéed the aromatics, added the water and rice, and ignoring the urge to cover the pan, poured myself another glass. It reminded me of a low fire version of Chinese wok cooking, everything thrown into the same pan in stages. Before long, the mixture began to simmer and the top grains of rice started peeking through. Reducing the heat to low, I suffered through those last few minutes of anticipation for the rice to soak up that last bit of stock.
At last I was left with the finished article, with plenty of what the Valencians call socarrat and the Japanese call okoge, that crispy layer of rice at the bottom of the pan. Phew, I thought to myself, and lunch was served.
1 lb bone-in skin-on chicken, wings or drumsticks, salted
1 tbsp olive oil
2 handfuls snap peas
3 cloves garlic, sliced
2 tsp paprika
1/4 cup tomato puree
3 1/2 cups water (4 1/2 Japanese go)
3 sprigs rosemary
1 1/2 cup short grain rice (2 Japanese go)
1 tsp salt
Salt your chicken pieces well on all sides. In a wide shallow pan (our iron Prospector Pan is perfect), warm about a tablespoon of oil over medium heat and add the chicken. Brown on all sides. Then move the chicken to the outside of the pan, creating a center to add the next ingredients.
Add in the snap peas and quickly saute. Add the garlic and paprika and quickly saute as well. Then add the tomato puree, water, and rosemary, mix everything in the pan together, then add the rice and the salt and stir to combine. Continue to cook for about 20-25 minutes over medium heat, uncovered and untouched, until the rice has absorbed all the liquid.
We are here to make it easier for you! This paella turned out so tasty! No need for a paella pan but still enjoy the Spanish flavors.
It is a more or less simple task, but to make a good paella recipe of those that are remembered and all those that try it always remember it, is something more complicated. Even more so if what you want to do is an authentic Valencian one and not just any rice recipe with things or other varieties of rice cooked in a paella pan.
Here I will tell you the keys to making a good one, the ingredients, the steps, the times and some tricks so that when you make this emblematic dish of the Spanish gastronomy, you are a total success. These tricks are equally valid for all our recipes.
Simple Paella recipe
50 ml olive oil
1 red pepper, chopped
1 green pepper, chopped
large red onion, chopped
125g chorizo, good quality
8 large garlic cloves, chopped
500g skinned boned chicken thigh fillets, cut in half
1 tsp sweet smoked Spanish paprika (or ordinary paprika)
Cayenne pepper (optional)
Leaves from 1 sprig thyme
1 tsp fresh oregano leaves
400g tin chopped tomato
500g paella or risotto rice
Wine liquid from steamed mussels
Saffron threads (quarter tsp)
1 cup beer
1 litre chicken stock or more (preferably home made)
1kg whole prawns
1 roasted red pepper
1 roasted yellow pepper
Fresh chopped chive or spring onions
Chopped parsley (garnish)
Salt and black pepper to taste
For the Mussels:
Soften chopped red onion in butter in large pot. Add white wine and simmer for a minute before adding the mussels. Put lid on pot and simmer until the shells have opened.
Strain mussels in colander reserving the mussels in shells, reserve stock separately. Discard any unopened mussels. Set aside mussels and stock.
For the Paella:
Heat olive oil in large paella pan. Add peppers and gently fry. Only add the onion once the peppers have started to soften. Cook onion and pepper mixture for 8 minutes before adding chopped Chorizo and garlic. Allow the oil to run out of the Chorizo before adding the chicken.
Season the chicken with salt and pepper. Brown the chicken in pan with chorizo and onions. Ensure heat is not too high and you do not burn the Chorizo.
Sprinkle the paprika and pinch cayenne (optional) over the chicken and onion mixture. Add the oregano, sprig thyme and bay leaves with the tin of tomatoes.
Add the rice to the chicken and tomato mixture. Stir for 2 minutes.
Combine the saffron threads with the reserved mussel liquid. Add to pan. When the liquid has been absorbed add the beer.
Simmer the paella on a low heat adding the warm chicken stock as required. The amount of stock varies according to the variety of rice used. Allow to simmer for at least 30 to 40 minutes keeping an eye on the stock required until the rice is cooked. Check seasoning.
Season the prawns with a squeeze of lemon, and with salt and pepper. Reserve the whole prawns to cook later. Eight minutes before the paella is cooked, scatter the prawns on top of the paella pushing them down gently into the mixture. Once prawns are cooked place reserved mussels in their shells on top of paella to warm through. If you have reserved whole deveined prawns to garnish, quickly throw them in a separate pan to cook with a mixture of butter and olive oil, chilli and garlic optional.
Garnish the paella with whole prawns, sliced roasted peppers, chopped chives/spring onions and chopped parsley. Serve lemon wedges on the side
or use as garnish.
Weeknight Skillet Paella
It isn&rsquot officially summertime until you&rsquove eaten paella (served with a glass of white wine, of course). But this hearty Spanish rice dish wouldn&rsquot usually be simple to whip up at home on any given Wednesday&hellipuntil now. Presenting our recipe for weeknight skillet paella. All you need is one pan and an oven.
The Valencian specialty gets its name from the wide, shallow pan it&rsquos cooked in (&ldquopaella&rdquo translates to frying pan), but you can make this version in any large, oven-safe skillet or Dutch oven&mdashideally, one with low, sloping sides to encourage the rice to cook evenly. If you can find the traditional Bomba rice, kudos. Otherwise, use another short-grain risotto rice, like Carnaroli or Arborio.
2 tablespoons extra-virgin olive oil
1½ cups chopped roasted red peppers, diced
2 links Spanish chorizo, sliced
1 tablespoon tomato paste
1½ cups Bomba, Carnaroli or Arborio rice
3 cups chicken broth (homemade or store-bought)
1 pound shrimp, peeled and deveined
1 pound littleneck clams, washed
1¼ cups frozen peas, thawed
Kosher salt and freshly ground black pepper
1. Preheat the oven to 325°F.
2. In a large, flat, oven-safe skillet or pan, heat the olive oil over medium heat. Add the onion and sauté until tender, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more.
3. Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes. Stir the tomato paste into the pan and cook until it turns a deep brick red color, about 1 minute. Add the rice and stir well to combine. Cook for 1 minute more.
4. Pour in the wine and broth, then add the saffron, bay leaf and lemon juice. Stir well to combine and bring the mixture to a simmer. Nestle the shrimp and clams into the pan.
5. Bake the paella, uncovered, until the clams open, 22 to 25 minutes. Gently stir in the peas. Season with salt and pepper, and garnish with parsley.
Simple Paella Recipe
This versatile and simple Paella recipe is easier to make than you think. We’ve gathered the research and tips for you to confidently create this impressive Spanish classic.
My sister, Kathy, recently bought Bomba rice and saffron at her local market and talked me into making a Paella dinner together for our family. It wasn’t that hard. I’ve been looking for an excuse to tackle a paella.
As always, I dove into research mode to find the best way of delivering a great dish in the most efficient way possible. Our goal was to research and test how to make a good paella so that you can skip all the background work.
We started with a sofrita (sauteed onions, garlic and red peppers in olive oil) and added smokiness with smoked paprika. We bulked up the rice with chicken, shrimp and Chorizo sausage. The chicken, we decided, would get a pass next time. It was an extra step and didn’t add much. The choriza added great flavor and green beans added gorgeous color contrast.
Paella is essentially a one pot rice dish. Rice and saffron are the heroes. Originating in Valencia Spain, paella was a staple among farm hands. They added whatever else they could get their hands on – seafood, chicken, sausage, beans, peas and more. There are many regional differences in Spain on how to cook paella. Our view is to add what you like best.
Since Paella is really a full one pot meal, a basic green or Caesar salad is all that you need as a side. With some crusty bread of course. Or try these butternut squash salad cups as a side.
Watch how to make Chicken and prawn paella
- For this chicken and prawn paella recipe you will need:
- 30ml (2tbsp) olive oil
- 175g (6oz) chorizo sausage, sliced
- 450g (1lb) chicken fillets, cut into chunks
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 1 red pepper, deseeded and diced
- 225g (8oz) paella rice
- Few strands saffron
- 900ml (1¾ pt) chicken stock
- 100g (4oz) green beans, halved
- 225g (8oz) cooked tiger prawns
- 5ml (1tsp) ground paprika
- Socarrat. For authentic paella, go for socarrat (soh-kah-raht) which is a caramelized layer of lightly toasted rice at the bottom of the pan. Simply turn the heat up at the end of cooking for a minute or two and you’re on your way to a wonderful treat. Trust me, it’s delicious!
- Cook on an open flame with a shallow pan. Paella is traditionally cooked, uncovered, on an open flame such as a grill, gas burner, or fire pit with a paella pan. Although other methods are pretty good too, this is my go-to method.
- Don’t stir the paella during cooking. When the rice is cooking, don’t stir, just let it cook and do it’s magic!
How To Store + Reheat
If you end up with leftover paella, there’s no reason to waste it by throwing it away. Instead, store it in the refrigerator or freezer for later, it reheats well too.
- Refrigerator: Store leftover paella in an airtight container for up to 5 days.
- Freezer: Vegan paella can be stored in the freezer for up to 1 – 2 months. To freeze, let it cool completely and store in freezer safe containers (affiliate link). Let thaw in the refrigerator before reheating.
- Reheat: Warm paella, covered, in a preheated oven set to 350 degrees for 20 – 30 minutes, adding a few tablespoons of water for small servings. Alternatively, reheat in the microwave using 30 second intervals, with a little water added, stirring between each interval until warmed through.
What To Serve With Vegan Paella
You can eat your vegetable paella straight from the pan, as is typical, or serve alongside some leafy greens with a big squeeze of lemon over top. Here are a few more of my favorite options:
- Topping: Sprinkle with chopped fresh parsley for a little fresh flavor.
- Salad: Serve with House Salad or Green Salad with Chickpeas + Tahini Dressing. It would also be great with Heirloom Tomato + Endive Salad with Olive Bagna Cauda!
- Bread: Serve with a slice of Socca flatbread made with chickpea flour.
- Soup: Pair with a small bowl of chunky Minestrone Soup, or creamy Potato Leek Soup or Vegan Cauliflower Soup.
More Crowd-Pleasing Recipes
If you try this vegan paella recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
In a 15-inch paella pan or 12-inch frying pan (with at least 2 1/4-in.-tall sides) over high heat, turn sausages occasionally until browned on both sides, 3 to 5 minutes total. With tongs, transfer to a board.
Reduce heat to medium-high and add olive oil to pan when hot, add onion, bell pepper, and garlic and stir often until onion is limp, 4 to 5 minutes. Add rice and stir until it begins to turn opaque, 2 to 3 minutes. Stir in wine, chicken broth, paprika, turmeric, and saffron. Bring to a boil over high heat, then reduce heat and simmer, uncovered, stirring once or twice, until rice is almost tender to bite, 15 to 18 minutes. Add salt and pepper to taste.
Meanwhile, rinse and drain fish and shrimp cut fish into 1-inch pieces. Pull beards off mussels and scrub mussels discard any gaping ones that don't close when you tap their shells. Cut sausages diagonally into 1/2-inch-thick slices.
Gently stir fish, shrimp, and sausages into rice mixture arrange mussels on top. Cover pan with foil or lid and cook until rice is tender to bite, fish and shrimp are opaque but still moist-looking in center of thickest part (cut to test), and mussel shells have popped open, 7 to 8 minutes.
Sprinkle evenly with green onions. Garnish with lemon wedges. Serve from pan, adding juice from lemon wedges and more salt and pepper to taste.
Our paella recipes selection
Simple Paella: If you want an easy-to-do simple paella recipe, just knock on us. This is the easier paella recipe you can find anywhere!
Chicken Paella: This is the real Chicken Paella recipe, an alternate way of tasting authentic Spanish recipes.
Mixed Paella: This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants.
Arroz con costra (Crusty Rice with spare ribs and Chicken): This rice casserole is one of the signature dishes of Murcia, a region that excels in rice cookery.
Arroz negro (black rice): Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencia Community, and in Tarragona, the most southern area of neighboring Catalonia.
Vegetarian Paella: This vegetarian paella is so moist, full of flavor, and substantial, that you will scarcely notice it is meat-free. The green, red, and yellow bell peppers add a vibrant splash of color to the pale rice, while the tangy artichoke hearts, delicate peas, and juicy tomatoes ensure that this vegetarian paella will satisfy even the most avid carnivores.
Catalan-Style Monkfish paella: Hailing from Catalonia, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy rice. A chilled white wine is the perfect accompaniment to this seafood paella
Chile and Scallop Paella: Roasted sweet red bell peppers, artichoke hearts, and green chilies lend this paella an interesting array of flavors, and contrast nicely with the mild taste of scallops.
Red paella: This colorful paella gets its name from the addition of paprika and red bell peppers, which flavor the rice. The sweetness of the roasted sweet red bell peppers in this recipe is the perfect counterpoint to the saltiness of the clams and aromatic pungency of the garlic. Filling but light, this paella leaves ample room for a creamy Spanish dessert.Chicken and Shrimp paella
Chicken and shrimp paella: An efficient and delicious way to feed a hungry family, this paella relies on condensed soup for its creamy flavor. The chicken and shrimp contrast nicely with the sweet bell peppers, and the delicately balanced herbs ensure that this paella will become an easy family favorite
Express Paella: Another recipe that uses a nontraditional paella method - the pressure cooker - to produce a meal quickly in an emergency. The guests that "just happened to drop by" will never guess that this flavorful paella was prepared in under 15 minutes.
Arroz al horno (Baked rice): This recipe is typical of home-cooking in the Marina Alta comarca in Alicante province--although you find slightly different versions all over Levante.
Mushroom Paella: Three varieties of mushrooms lend this exclusive mushroom paella recipe its distinctive taste and texture. Butter and Manchego cheese impart a creamy richness to the earthy rice, while the sherry, thyme, and basil add flavour and interest to the dish.
Squid Paella: in this paella, the delightful, true flavor of the squid shines through, and is subtly enhanced by the combination of rosemary, cumin, oregano, hot pepper flakes and sherry.
Arroz con Cebolla Confitada: Catalans like to mix seafood and meats, which they call mar y montaña (sea and mountain), and this dish, a specialty of the Bajo Ampurdán area, in Girona Province north of Barcelona, is an excellent example of that tradition. I first tasted it at Can Pep, a restaurant in the beautiful beach town of Calella de Palafrugell, and was immediately smitten. Like many other rice dishes from around the Mediterranean, this one is prepared in a cazuela, rather than in a paella pan.
Chilled Paella Curry: This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. Here, the rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed olives.
Paella with clams, Serrano Ham, and Chorizo Sausage: Serrano ham is so adored by the Spanish that it is often served on its own, accompanied by nothing more than a glass of sherry. Savor it here as a flavorful accent to this scrumptious rice. If serrano ham is unavailable, the more readily available Italian prosciutto makes a good substitute.
Asparagus and Manchego Cheese Paella: Manchego is often savored alone or on a slice of bread. In this dish, the Manchego is grated and enhances the tenderness of the paella's shrimp and chicken. Parmesan can be used as an alternative to Manchego.