Do you crave Paella, but don’t know how to cook it? In this blog, I’m gonna share with you what are the types of paella and how to make the best Paella. It is a rice specialty originally from Valencia. There are 3 main types of Paella: Paella Valenciana, Seafood Paella, and Mixed Paella. So, what do you crave more? Scroll down below to know more and which paella you love to cook.
1. Paella Valenciana Recipe
When cooking well, a paella Valenciana is one of the scrumptious Spanish rice dishes you will try. So if you are looking for a traditional Spanish paella recipe, you are in a great place. This authentic recipe for traditional paella Valenciana is as easy as it is delectable. Try it for yourself, and taste the genuine flavors of Spanish rice.
- 1/3 Cup olive oil
- 1/2 a whole chicken (chopped into small bits)
- 1 lb ribs (chopped into small pieces)
- 4 cloves minced garlic
- 2 medium tomatoes (grated)
- 285g green beans
- 1/3 lb of butter beans
- 2 teaspoons paprika (sweet Spanish)
- 1 pinch saffron (Soak in a tablespoon of hot water until ready to use)
- 400 grams paella rice
- 1.5 tbsp salt
- 9 cups water (4 cups for the stock, this will evaporate, and 5 cups for the rice)
- 1/2 a whole rabbit (optional for rabbit paella option)
- In medium heat, heat the paella pan and add olive oil. Coat the entire base of the pan with the olive oil, and add salt in a circle around the pan (this will keep the meat from splattering too much when cooking).
- Add the pork ribs, chicken, and rabbit (if you’re using them) and cook for about 20 minutes or until brown. (It is recommended to move the meat every 5 minutes).
- Move the meat away from the center of the pan and add the green beans and cook for 3 minutes.
- Move the beans to the other side of the pan, and saute the garlic for 30 seconds, making sure not to burn the garlic.
- And add the butter beans, and saute thoroughly for a minute, just make sure not to break or smash them.
- Add the paprika and saute and add the tomatoes and saffron. Slowly combine everything in the pan, and be careful not to break the beans.
- Add the water, it is recommended to add the five cups needed to cook the rice. Utilize a toothpick to note how far up the water goes. Note this water line and add the other four cups. Bring to a quick boil for about 10 minutes, and then lower to a simmer for another 15-20 minutes. Preferably, at this point, there are only five cups of water left in the pan. You can check by using a toothpick. The water line should meet the same mark as before, if it is higher keep cooking, and if it’s lower add a bit more water.
- And then add the rice, and stir slightly to secure all rice is immersed in the water and spread evenly. Simmer for 10 minutes on high heat, and slow simmer for another 8 to 10 minutes. When you hear a faint ticking or cracking meaning the rice is caramelizing on the bottom, it is called socarrat. Turn up the heat for 30 minutes and then stop if you start smelling burning.
- Remove the paella from the heat and cover for 5 minutes, and serve immediately.
2. Seafood Paella Recipe
The word paella means pan, it is from the Valencian dialect. Possibly derived from the Latin word patella meaning pan. It is basically a rice dish, and the variety of rice does make a difference. Spanish bomba rice, or medium-grained stubby rice that immerses liquid properly but keeps some firmness when it cooks. You can cook paella indoors on top of the stove, or you can cook it outside on the grill. The key ingredients for seafood paella are paella rice, stock, saffron, sofrito, seafood, and chorizo. In this recipe, you will need:
- 4 1/2 Cups of chicken stock
- 1/2 Teaspoon saffron threads
- 1/4 Teaspoon salt
- 3 Tbsp. olive oil
- 1/2 Yellow onion (finely chopped)
- 1/2 Red bell pepper (finely chopped)
- 3 Cloves garlic (finely chopped)
- 6 Oz thinly sliced mild dried chorizo sausage
- 3 Cups rice of your choice (bomba rice, Italian Arborio, or short grain rice)
- 1 Can fire roasted tomatoes, diced
- 1 Cup green peas
- 1 Lb large shrimp (peeled and deveined)
- 1 Lb mussels (scrubbed and rinsed)
- 1 Lb clams (littleneck)
- 1/4 Cup parsley (chopped, for garnish)
- Bring the stock to boil in a pan of medium heat. Add the salt and saffron. Take off the heat and let the saffron soak for 15 minutes. Add more salt if needed.
- To cook the sofrito base, in a skillet or cast iron pan, heat the oil in medium heat on top of the stove. Add the red bell pepper and onion, and cook for 5 – 7 minutes, mix the garlic and chorizo.
- Prepare the skillet with sofrito, add the rice, and stir carefully for 4-5 minutes or until the rice is lightly toasted and coated with oil. Stir in the stock, green peas, and tomatoes. Add salt depending on your taste.
- Spread evenly the rice at the bottom of the pan and simmer the rice for 15 minutes (without stirring) or until the rice absorbs most of the stock. If you notice the mixture looks dry, add a cup of hot water.
- Add the seafood to the rice, arrange the shrimp over the shellfish, cover the pan, and cook for about 6 – 10 minutes or until the rice and seafood are cooked.
- Check the bottom if it’s browned, or lightly caramelize. If you see it achieved the golden brown socarrat, remove the pan from the heat. Sprinkle on top with parsley and serve!
3. Mixed Paella Recipe
Mixed Paella also known as “Mixta Paella” is the most popular paella recipe worldwide, it is a meat, seafood, and chorizo mixed recipe. It is very scrumptious and features a sort of flavor to please the crowd. Try it for yourself and see why it is the famous paella recipe around the globe.
- 5 Cups chicken broth
- 1 Tsp Spanish saffron threads
- 2 Tbsp smoked paprika
- 8 Tbsp olive oil
- 1 Lb thinly sliced Spanish cooking chorizo
- 3 Chicken thighs (boneless, skinless, and cut to 2 inches, seasoned with pepper and salt)
- 2 Medium-sized onions (chopped)
- 2 Red bell peppers (chopped)
- 2 Tomatoes (finely chopped)
- 3 Bay leaves
- 1/2 Cup green peas
- 4 Cloves garlic (minced)
- 2 Cups Bomba rice
- 12 Shrimps (deveined and peeled)
- 12 Mussels or clams
- 8 Roasted piquillo peppers (sliced)
- Salt and pepper to taste
- Chopped parsley for garnish
- In a large pan, heat the stock, paprika, and saffron, and keep warm.
- Heat two tbsp olive oil in a paella pan, add the chorizo, and cook for 2 to 3 minutes on medium heat. Add the chicken and cook until both sides are browned. Remove the chicken and chorizo and place them on a plate.
- Add the remaining oil to the pan and saute onions and bell peppers on medium heat for 5 minutes. Add the garlic, bay leaves, and tomatoes and simmer for 5 minutes or until it looks like a sauce, add pepper and salt to taste.
- Pour the rice and stir to combine the tomato mixture (Sofrito). Add the chicken, green peas, and chorizo, and slowly add the broth to the paella. Mix the rice mixture until it’s spread evenly in the pan, and take note, do not stir after this.
- Simmer for 10 minutes, then put the shellfish and shrimp into the rice mixture, and simmer for 15 minutes, or until the liquid is absorbed, add hot water if needed. Spread the piquillo peppers.
- Take off the pan from the heat and cover. Sit for 10 minutes, and remove the clams or mussels that didn’t open. Garnish with chopped parsley and serve. Enjoy!
What Is The Best Rice For Paella Recipe?
As the main ingredient of the paella recipe is rice, using the best type of rice does make a difference. We at Elpasony.com recommended using Spanish Bomba rice, but you can always choose what’s best for you and for your budget. Since Bomba rice is quite expensive, you can replace Calrose, Italian Carnaroli, or other short-grain rice.
So whether you love cooking Paella Valenciana, Seafood Paella, or Mixed Paella, when done right, we’re sure you will taste the genuine flavors of Spanish rice. This paella recipe is also a great idea for any occasion.