Paella Recipes-Choose from 5 versions

[ Paella]

Paella is a traditional Spanish rice dish that originated in the Valencia region on the eastern coast of Spain. It's a one-pan meal that typically includes saffron-infused rice, chicken, rabbit, seafood, vegetables, and spices.

 

Paella is cooked over an open flame, and the shallow, wide pan used for cooking is called a paellera. The dish is known for its distinctive crust on the bottom of the pan, called socarrat, which forms when the rice is cooked over high heat.

 

There are many variations of paella, and it can be made with a wide range of ingredients depending on the region and the chef. Some of the most popular variations include Valencian paella, which includes chicken, rabbit, and snails; seafood paella, which includes various types of seafood such as shrimp, mussels, and squid; and mixed paella, which includes both meat and seafood.

 

 

[1] José Ramón Andrés Puerta's Chicken Paella Recipe

- Ingredients

• 1.5 liters of chicken broth
• 1/2 teaspoon of saffron
• 2 chicken breasts, cut into small pieces
• 1/2 cup of extra virgin olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tomatoes, grated
• 2 garlic cloves, minced
• 1 teaspoon of sweet paprika
• Salt
• 3 cups of Bomba rice

- Directions

1. In a saucepan, bring the chicken broth to a boil with the saffron.
2. In a paella pan or a wide and shallow frying pan, heat the olive oil and add the chicken breasts, sauté until golden brown.
3. Add the red and green bell peppers, sauté for a few minutes.
4. Add the grated tomatoes, garlic, sweet paprika, and a pinch of salt. Cook until the tomatoes lose their water and the mixture is reduced.
5. Add the Bomba rice and sauté until it is coated with the tomato mixture.
6. Pour in the hot chicken broth, bring to a boil, and cook over high heat for 5 minutes.
7. Lower the heat to medium, and cook for another 10-12 minutes until the rice has absorbed most of the broth and is al dente.
8. Turn off the heat, cover the pan with a clean dish towel, and let it rest for 5 minutes.
9. Serve hot with lemon wedges on the side.

 

[2] Emeril Lagasse's Seafood Paella Recipe

- Ingredients

• 2 lb mussels, cleaned and debearded
• 1 lb clams, cleaned
• 1 lb large shrimp, peeled and deveined
• 1 lb calamari, sliced into rings
• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1/2 lb Spanish chorizo, sliced
• 1 onion, finely chopped
• 1 red pepper, diced
• 1 green pepper, diced
• 4 garlic cloves, minced
• 2 cups Arborio rice
• 5 cups chicken stock
• 1 tsp saffron threads
• 1/4 cup chopped parsley
• 1/4 cup olive oil
• Salt and black pepper

- Directions

1. Heat the olive oil in a large paella pan and brown the chicken pieces. Remove from the pan and set aside.
2. Add the chorizo, onion, peppers, and garlic to the pan and cook until the vegetables are softened.
3. Stir in the rice and saffron and coat it in the oil and vegetables.
4. Pour in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for 15-20 minutes until the rice is almost tender.
5. Add the mussels, clams, shrimp, and calamari to the pan and cook for another 5-7 minutes until the seafood is cooked through and the rice is tender.
6. Sprinkle with chopped parsley and serve.

 

[3] Jamie Oliver's Chicken and Chorizo Paella Recipe

- Ingredients

• 8 boneless chicken thighs, skin on
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 1 red pepper, diced
• 1 yellow pepper, diced
• 8 oz chorizo, sliced
• 1 tsp smoked paprika
• 1 tsp saffron threads
• 2 cups paella rice
• 4 cups chicken stock
• 2 tbsp olive oil
• Salt and black pepper
• Lemon wedges, for serving

- Directions

1. Season the chicken thighs with salt and pepper. Heat the olive oil in a paella pan and brown the chicken on both sides. Remove from the pan and set aside.
2. In the same pan, fry the onions, garlic, and peppers until softened. Add the chorizo, smoked paprika, and saffron and cook for another 2-3 minutes.
3. Add the rice to the pan and stir to coat it in the oil and spices. Pour in the chicken stock and bring to a simmer.
4. Return the chicken thighs to the pan and simmer gently for 20-25 minutes until the rice is tender and the chicken is cooked through.
5. Serve with lemon wedges.

 

[4] Ina Garten's Lobster and Shrimp Paella Recipe

- Ingredients

• 1 lb lobster tails, split in half lengthwise
• 1 lb large shrimp, peeled and deveined
• 4 cups chicken stock
• 1/2 cup dry white wine
• 1/4 cup olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 cloves garlic, minced
• 2 cups short-grain rice
• 1/2 cup frozen peas
• 1/2 cup roasted red peppers, chopped
• 1/4 cup chopped fresh parsley
• 1 tsp saffron threads
• Salt and black pepper

- Directions

1. Preheat the oven to 400°F.
2. In a large paella pan, heat the olive oil and sauté the onion and peppers until softened.
3. Add the garlic and cook for another minute.
4. Add the rice to the pan and stir to coat it in the oil.
5. Add the chicken stock, white wine, saffron, and a pinch of salt and black pepper to the pan and bring to a boil. 
6. Reduce the heat and simmer for 10-15 minutes, stirring occasionally.
7. Arrange the lobster and shrimp on top of the rice and sprinkle with the frozen peas and roasted red peppers.
8. Transfer the paella pan to the oven and bake for 10-15 minutes until the seafood is cooked through and the rice is tender.
9. Sprinkle with chopped parsley and serve hot.

 

[5] Gordon Ramsay's Vegetable Paella Recipe

- Ingredients

• 2 cups short-grain paella rice
• 1 large onion, chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 1 tsp smoked paprika
• 1 tsp turmeric
• 4 cups vegetable stock
• 1 cup frozen peas
• 1 cup green beans, trimmed and chopped
• 1/4 cup olive oil
• Salt and black pepper

- Directions

1. Preheat the oven to 400°F.
2. Heat the olive oil in a large paella pan and sauté the onions and peppers until softened.
3. Add the garlic, smoked paprika, and turmeric to the pan and cook for another minute.
4. Add the rice to the pan and stir to coat it in the oil and spices.
5. Pour in the vegetable stock and canned tomatoes and bring to a boil. Reduce the heat and simmer for 10-15 minutes, stirring occasionally.
6. Stir in the peas and green beans and transfer the paella pan to the oven.
7. Bake for 10-15 minutes until the rice is tender and the vegetables are cooked through.
8. Season with salt and pepper to taste and serve hot.