Simple Paella Recipe for 8
Use this guide to create a tasty and authentic Spanish paella.
- The layer of rice should be no more than 1.25cm.
- Increasing the amount of rice touching the bottom of the pan increases the flavour which is why paella pans grow in diameter not height.
- Paella is essentially a flavoured rice dish so keep ingredients to the minimum required to flavour the rice.
- The heat source should cover the whole pan – if you don’t have a paella burner or open flame cook over two elements.
- 40cm Paella pan to serve 8 portions
- Large spatula or wooden spoon
- Large cooking surface or paella burner
- Measuring spoons
- Measuring cups
- Knife and chopping board
- 2 Tbsp Oil
- 3 cups Medium Grain Rice
- 2 cups of chopped aromatics (sofrito): eg. tomato, onion, garlic, pimento, fresh herbs or peppers
- 4 cups liquid stock: Seafood, vegetable, chicken or beef according to the ingredients
- Added ingredients: Seafood, Chorizo, Chicken, Rabbit or other meat
- Add oil to pan and heat.
- Saute seafood/meat for 5 minutes and remove from pan.
- Add aromatics and saute for 3 minutes.
- Add saffron.
- Add rice and stir to combine.
- Add stock and bring to boil.
- Reduce to a simmer and return meat or seafood to pan.
- Simmer for 20 minutes until stock has been absorbed into rice.
Paella is best eaten directly from the pan to enjoy the rice blanket that forms over the pan. Place the pan in the middle of the table, start from the edges and work your way in.
On a related note:
Paella Pan Guide