Spanish paella is among the most famous cuisines in the world. Families gather on Sundays to eat and enjoy paella at restaurants. While others prepare this recipe for the grill on weekdays at holiday homes in “bodegas” or “txokos”–places also dedicated to family gatherings—or on the beach or mountain picnic sites. Spain is home to many fiestas centered on paella, and there are many contests devoted to the dish.
Paella can spark a party, a ceremony, and a debate, making it both an enjoyable and rewarding culinary experience. Just so you’re all on the same page, you pronounce paella as “pa-e-ya,” with the “e” pronounced like a “bet.”
How To Make The Magic Happen With These Ingredients
Traditionally you cook paella over an open flame. As the fire’s aroma and flavor permeate the pan, a great crust develops. You don’t need expert culinary skills to make this recipe for your grill. If you follow these simple steps, it will be simple and delicious. Get all of your ingredients ready for the grill before you cook.
|Total||2 hr 5 min (includes marinating time)|
Fresh seafood ingredients and well-cooked seafood are key to preparing seafood paella. The best way to enjoy paella is not to overcook the shrimp or lobster. Let’s cook the paella now, shall we? Below is a list of the ingredients you’ll use;
- Smoked paprika, one tablespoon
- Two teaspoons of garlic powder
- A dozen large shrimp tails on, cleaned
- Whole calamari, 8 ounces, cleaned
- Four chicken legs and chicken thighs are optional and because you love chicken, right?
- Olive oil, five tablespoons
- Freshly ground black pepper and Kosher salt
- Sliced lemons, 2
- Chicken/fish stock, 8 cups
- Saffron threads weighing 0.25 grams
- One diced Spanish onion
- Minced six cloves of garlic
- Two cups of rice – Bomba preferred
- Thawed frozen peas, 1 cup (optional)
- Slices of piquillo peppers, one small jar
- Fresh parsley, chopped
- Six thinly sliced scallions
How To Prepare Your Grill: Step-by-step Directions
For cooking paella, you’ll need a large cast-iron skillet or an 18-inch pan
- Start by mixing the paprika and garlic powder in a small bowl, then sprinkle the mixture over your shrimp, and calamari for seasoning. Baste the seafood with three tablespoons of olive oil on both sides. For best results, marinate for one hour in the refrigerator.
- Heat your grill to medium-high.
- Season the seafood on both sides with salt and pepper. If you include chicken, cook your chicken pieces for a few minutes on each side, then remove and set aside.
- Grill the shrimp for one to two minutes on each side and then transfer it to a baking sheet. For calamari, grill both sides for a couple of minutes, then put them on a cutting board and slice them into rings.
- Grill the lemon halves cut-side down for 3 to 4 minutes until grill-marked, then transfer to a baking sheet and set aside.
- Combine your stock and saffron threads in a saucepan and swish the saffron in the simmering liquid until it dissolves. The stock should be hot while you prepare the paella.
- Put a cast-iron skillet or paella pan over the hottest part of the grill. Then sauté the onions until translucent in the remaining teaspoon of olive oil.
- Stir for 1 to 2 minutes after adding the garlic. Add the rice to the pan and brown it for about 2 minutes.
- Start adding the stock, constantly stirring with a spoon. Continually add stock while the rice absorbs it for 15 to 20 minutes.
- When the soup has been absorbed, add the peas (optional). Let the rice sit for a few minutes so the “socarrat” forms (this is the crispy bottom of the rice; it is not burnt).
- Give the bottom about five minutes to crisp up.
- Now lay out the seafood, lemon halves, and peppers on top of the rice. Then garnish with the parsley and scallions. Hey! Don’t forget your chicken pieces because it’s okay to break the rules.
To serve, use a spoon or spatula to scrape up the crispy bottom of the rice.
Ready To Cook and Wow with Our Paella Recipe?
With paellas, there are almost as many recipes as there are stars in the sky. You can mix several fresh foods to make paella. Paellas are more than just a matter of having a brilliant recipe, although this is helpful. Instead, paella excellence comes from a genuine passion for the meal, what goes into preparing it, and those who are to enjoy it.
It is a tradition to eat paella straight from the pan. Each individual takes a seat around the pan (a circular or square table works well) and begins eating the food from the side towards the center. If you don’t like the communal method, let people scoop the paella onto their plates.