Our favorite paella recipes - 10 recipes
Top rated Paella recipes
Paella
By ruthguillo
Paella, one of the best-known dishes in Spanish cooking, has a reputation as a daunting dish to prepare, That just ...
- 1/4 cup Achiote Oil
- One 3 to 4 pound chicken, cut into 10 pieces
- Fine sea or kosher salt
- Freshly ground balck pepper
- 6 chorizo, andouille, or any smoked garlicky sausages (about 1 1/4 pounds), cut into 1/2-inch slices
- 1/2 cup Sofrito
- 1/4 cup alcaparrado or coarsely chopped pimento-stuffed olives
- 1 pound large (about 20 per pound) shrimp, shelled and deveined
- 4 cups long-grain rice
- Bottled clam juice or Chicken Broth (4 cups)
- 1 dozen littleneck clams, cleaned and soaked in a cornmeal bath
- 1 pound mussels, scrubbed
- One 10-ounce package frozen peas
- 1/2 cup diced (1/2 inch) roasted red peppers, homemade or store-bought
PAELLA
By Lovetocook-3
Not your traditional paella, which takes a very long time, but a really delicious one
- 2 lbs boneless, skinless chicken thighs cut into chunks
- 4 tbs olive oil, 1 Tbs paprika, 2 tsps dried oregano, salt & pepper
- 1 lb or more cooked chorizo sliced diagonally 1/2 thick (can use linguica or
- 1 large Spanish onion, medium diced
- 1 large red bell pepper (or 4 small red, yellow & orange) cut into medium dice. Can add a poblano or jalapeno also.
- 4 large garlic cloves diced
- 2 cups aborio rice
- 1 large pinch saffron threads; 2 tsp red pepper flakes
- 1 14.5 ounce can diced tomatoes (I use the one with the spicy jalapenos in it)
- 1 qt. low salt chicken broth
- 1 lb peeled and deveined shrimp
- 1 lb scallops (feel free us substitute any shell fish (mussels, clams) In a pinch I use all shrimp
- 1 cup frozen peas, thawed ; 1/2 cup chopped fresh parsley
Paella
By shethinksshecancook
In a small saucepan add half of the chopped onion and the wine and place over a high heat
- 1 Large Red Onion, finely chopped
- 150 ml White Wine
- 16 Cleaned Black Mussels
- 1 tbsp Good Quality Olive Oil
- 4 Cloves Garlic, finely chopped
- 1 Red Capsicum, (Pepper) diced
- 1 100g Slice Jamon, (Serrano Ham) diced
- 1 Spanish Chorizo, thinly sliced
- 1 Large Vine Tomato, peeled* & diced
- 2 Pinch Cayenne Pepper
- 240 g Medium Grain Rice
- 500 ml Chicken Stock
- 1 Pinch Saffron Threads
- 180 g Frozen Baby Peas
- 4 Cleaned Baby Octopus, sliced in half lengthways
- 320 g Firm White Fish Fillet, cut into pieces
- 16 Large King / Tiger Prawns, peeled & deveined with tails intact**
- 2 Lemons, halved, to serve
- 1 Handful Parsley Leaves & Tender Steams, torn, to serve
- Smoked Sea Salt & Back Pepper
Paella Ideal
By á-31143
This was the winning recipe of the 2012 Paella Lover's United contest held anually in Austin Tx by Jesse Romera
- 1 cup of Bomba rice
- 1/4 cup of olive oil
- 1/2 medium onion chopped
- 1/3 red bell pepper chopped
- 4 cloves of garlic chopped
- 1 small Spanish chorizo finely sliced
- 8 mussels
- 1/2 lb of medium shrimp
- 1/4 lb squid tubes sliced
- 3 cups chicken stalk
- 1/2 tsp Spanish paprik a
- pinch of saffron threads
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbs tomato paste
- 1/2 cup frozen peas
Chicken and Chorizo Paella
By á-6055
1. Sprinkle chicken with salt and dredge in flour
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
- Salt
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 4 ounces cooked chorizo sausage, cut into 1/4-inch-thick rounds
- 1 1/2 cups long-grain rice
- 3 1/2 cups low-sodium chicken broth
- 1 15-oz. can diced tomatoes, drained
- 1 cup frozen peas
Chorizo, Chicken & Shrimp Faux Paella
By á-48
Had all these ingredients in the house and thought "how about paella or creole" so here's what I came up with,
- 5-6 slices of slab bacon
- 1 onion chopped
- 1 red or green pepper chopped
- 2 small hot peppers chopped
- 1 stalk celery chopped
- 3 scallions with green top sliced
- 4 cloves garlic chopped
- 2 tsp dried shallots (or 1 shallot chopped)
- 2 tbsp dried roasted tomatoes (or 2 roma tomatoes chopped)
- 5-6 links of chorizo
- bay leaf
- 3 tsp Sazon seasoning
- 1 tsp any type Creole seasoning
- 3 boneless & skinless chicken breasts
- (season with black pepper, salt, garlic powder and smoked paprika)
- 2 cups rice
- 1 can (14.5) oz chicken broth
- 5 cups water
- 1 envelope of chicken boost
- 1 can of cannelini beans drained
- 1 lbs of shrimp (I used the really small one) (medium size)
Slow Cooker Paella
By MJH
Slow Cooker Paella with chicken, andouille sausage, shrimp is so easy to put together and all you have to do it tur...
- 8 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
- 8 ounces andouille sausage, fully cooked, cut into 1-inch pieces
- 2 (14.5-ounce) cans reduced sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, no salt added
- 2 (5.6-ounce) packages Spanish rice mix
- 1 cup frozen loose-pack petite peas
- 1/2 cup frozen chopped onion
- 1 cup frozen cooked shrimp, thawed
Paella Negra
By á-25087
Paella Negra aka Arròs negre is a Valencian and Catalan dish made with squid and rice, somewhat similar to seafood...
- 5 vine ripened tomatoes, scored
- 1/2 cup olive oil
- 1 pound squid, cleaned and cut into small squares
- 12 pieces prawns, peeled and deveined
- 1 onion, finely diced
- 4 garlic cloves, finely chopped
- 1/4 ounce squid ink, available from delicatessens
- 6 3/4 ounces dry white wine
- 14 ounces bomba rice
- 4 1/2 cups hot fish stock
Paella recipe for the Big Green Egg
By angelahon
1.Preheat Big Green Egg to 400 degrees
- 1 1/2 Lb. Boneless, Skinless Thighs or Breasts (Organic preferred) chopped into bite size pieces
- 1 Tsp. Turmeric
- 1 Tsp. smoked paprika
- 1/4 Tsp. Oregano
- 1 Tsp. Parsley (dried, chopped)
- 1 Tsp. Sea Salt, fresh ground)
- 1/4 Tsp. Black Pepper (fresh ground peppercorns)
- EVOO (Extra Virgin Olive Oil)
- 2 links – Spicy Italian Sausage (Sub: Chorizo), sliced thin
- 1 Large Sweet or Vidalia onion, chopped
- 1 Red Bell Pepper, chopped
- 1 Green Bell Pepper, chopped
- 2 Cups Rice Options: Medium Grain Rice + 1/4 teaspoon saffron thread, crushed OR Yellow Saffron pre-spiced Medium Rick
- 1 Cup Diced Plum Tomato
- 1/4 Tsp. Red Pepper Flakes
- Garlic to taste 2-4 Garlic Cloves (Sub: Garlic Onion in season)
- 4 Cups – Chicken Broth, low sodium
- 1 Lb. Large Shrimp, peeled and deveined
- 1 Cup – Asparagus, cut diagonally
- 1/2 Cup – Frozen Peas, thawed
Squash Rice Paella
By debrcovey
spiralize the squash, then chop into "rice" in a large pot on medium, heat 2 Tbsp oil
- 12 oz yellow squash or 18oz peeled, seeded butternut squash from the neck
- 1/4 cup avocado oil, divided
- 1 small yellow onion diced
- 1 small red bell pepper, diced
- 3/4 tsp sea salt, divided
- 6 cloves garlic, minced
- 1 Tbsp each paprika and oregano
- 1/2 tsp red pepper flakes
- 1 14 oz can diced tomatoes, fire roasted1
- 1 1/2 lb chicken, shrimp or mussels
- 2-3 links, chorizo
- 1/4 tsp pepper
- 1/4 cup chopped flat leaf parsley
- lemon wedges
- avocado oil
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