Different Kind of Paella Recipes
What is Paella?
Paella is a traditional Spanish dish. It is a rice-based dish that typically includes saffron, a variety of meats such as chicken, rabbit, and sometimes seafood, as well as vegetables like bell peppers, tomatoes, and onions. The dish is usually cooked in a large, flat pan called a paellera over an open flame or on a stovetop. Paella is often served as the main course at festive occasions or family gatherings, and is a popular dish both in Spain and around the world.
Different kind of Paella Recipe:
There are many variations of paella, and the ingredients used can vary depending on the region of Spain and personal preferences.
Valencian paella:
This is the most traditional type of paella, and it includes rabbit, chicken, and sometimes snails. It also contains vegetables such as green beans and white beans.
Seafood paella:
This version of paella includes seafood such as shrimp, mussels, clams, and squid. It is a popular option for those who do not eat meat.
Mixed paella:
This is a combination of seafood and meat, usually chicken and rabbit, but can also include pork and chorizo sausage.
Vegetarian paella:
This is a meat-free version of paella that includes vegetables such as artichokes, bell peppers, and tomatoes. It can also include mushrooms or chickpeas for protein.
Black paella:
This type of paella is made with squid ink, which gives the dish its dark color. It usually contains seafood, such as squid, shrimp, or mussels.
Paella de mariscos:
This is a seafood-only paella that can contain any combination of shrimp, mussels, clams, and squid.
Paella mixta:
This is a mixed paella that contains both seafood and meat, usually chicken and rabbit.
Each type of paella has its unique flavors and ingredients, and there is no right or wrong way to make paella. It all depends on personal taste and preference.
Recipe of Valencian paella:
Ingredients:
2 cups of bomba rice (or any short-grain rice)
4 cups of chicken broth
1 cup of tomatoes, grated
Green beans one cup
White beans one cup
1/2 cup of olive oil
4-6 chicken thighs, bone-in and skin-on
4 rabbit thighs, bone-in and skin-on
1/2 teaspoon of saffron threads
Salt to taste
Preparation:
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large paellera (or any oven-safe skillet) over medium-high heat.
Season the chicken and rabbit with salt and add them to the pan. Cook until browned and remove from the pan
In the same pan, add the grated tomatoes and cook until the liquid has evaporated and the mixture has thickened, about 10 minutes.
Add the green beans and white beans to the pan and stir to combine.
Add the chicken broth and saffron to the pan, stirring to combine. Bring to a simmer.
Add the rice to the pan, distributing it evenly over the broth.
Place the chicken and rabbit thighs on top of the rice.
Cook the paella over medium heat for 10-15 minutes, until the rice has absorbed most of the liquid.
Transfer the pan to the oven and bake for 15-20 minutes, until the rice is fully cooked and the chicken and rabbit are tender.
Left 5 minutes before serving
Note:
It’s traditional to serve paella directly from the pan, and to enjoy it with a glass of Spanish wine and some crusty bread.
Recipe for Seafood paella :
Ingredients:
2 cups of bomba rice (or any short-grain rice)
4 cups of seafood broth (or chicken broth)
1 pound of clams, scrubbed
1 pound of mussels, scrubbed and debearded
1 pound of shrimp, peeled and deveined
1/2 pound of calamari, sliced into rings
1/2 cup of olive oil
1 onion, finely chopped
4 garlic cloves, minced
1/2 teaspoon of smoked paprika
Salt to taste
Instructions:
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large paellera (or any oven-safe skillet) over medium-high heat.
Add the onion and garlic to the pan and sauté until softened, about 5 minutes.
Add the smoked paprika and stir to combine.
Add the rice to the pan, distributing it evenly over the onion mixture.
Add the seafood broth to the pan, stirring to combine.
Bring the mixture to a boil, then reduce the heat to medium and simmer for 10-15 minutes, until the rice has absorbed most of the liquid.
Add the shrimp and calamari to the pan, spreading them evenly over the rice.
Cover the pan with a lid or foil and bake in the oven for 10-15 minutes, until the seafood is cooked through and the rice is tender.
Serve after 5 minutes
Note:
It’s traditional to serve paella directly from the pan, and to enjoy it with a glass of Spanish wine and some crusty bread. You can also garnish with chopped parsley and lemon wedges.
Recipe of Mixed paella:
Ingredients:
2 cups of bomba rice (or any short-grain rice)
4 cups of chicken broth
4 chicken thighs, bone-in and skin-on
4 rabbit thighs, bone-in and skin-on
1/2 pound of chorizo sausage, sliced
1 onion, finely chopped
4 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tomato, grated
1/2 teaspoon of smoked paprika
1/2 teaspoon of saffron threads
Salt to taste
1/2 cup of peas (fresh or frozen)
1/2 cup of roasted red peppers, sliced
Preparation:
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large paellera (or any oven-safe skillet) over medium-high heat.
Season the chicken and rabbit with salt and add them to the pan. Cook both sides
Add the chorizo to the pan and cook until browned, then remove from the pan and set aside.
In the same pan, add the onion and garlic and sauté until softened, about 5 minutes.
Add the bell peppers to the pan and cook until softened, about 5 minutes.
Add the grated tomato, smoked paprika, and saffron to the pan and stir to combine.
Chicken add, stirring to combine.
Add the rice to the pan, distributing it evenly over the broth.
Place the chicken and rabbit thighs on top of the rice.
Add the cooked chorizo, peas, and roasted red peppers to the pan, spreading them evenly over the rice.
Cook the paella over medium heat for 10-15 minutes, until the rice has absorbed most of the liquid.
Transfer the pan to the oven and bake for 15-20 minutes, until the rice is fully cooked and the chicken and rabbit are tender.
Left 5 minutes before serving
Note:
It’s traditional to serve paella directly from the pan, and to enjoy it with a glass of Spanish wine and some crusty bread.
Recipe for Vegetarian Paella:
Ingredients:
2 cups of bomba rice (or any short-grain rice)
4 cups of vegetable broth
1 onion, diced
4 cloves of garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 cup of green beans, trimmed
1 tomato, diced
1 teaspoon of smoked paprika
1/4 teaspoon of saffron threads
Salt to taste
1/4 cup of olive oil
1/4 cup of fresh parsley, chopped
Preparation:
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large paellera (or any oven-safe skillet) over medium-high heat.
Add the onion and garlic to the pan and sauté until softened, about 5 minutes.
Add the bell peppers, zucchini, yellow squash, and green beans to the pan and sauté until tender, about 10 minutes.
Add the tomato, smoked paprika, and saffron to the pan and stir to combine.
Add the vegetable broth to the pan, stirring to combine.
Add the rice to the pan, distributing it evenly over the vegetable mixture.
Bring the mixture to a boil, then reduce the heat to medium and simmer for 10-15 minutes, until the rice has absorbed most of the liquid.
Cover the pan with a lid or foil and bake in the oven for 10-15 minutes, until the rice is fully cooked.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with chopped parsley.
Note:
You can also add other vegetables of your choice, such as artichokes, mushrooms, or asparagus, to the paella. You can also add a pinch of smoked paprika or a splash of white wine to enhance the flavors.
Recipe for Black Paella (Paella Negra):
Ingredients:
2 cups of bomba rice (or any short-grain rice)
4 cups of fish or seafood broth
1 pound of squid, cleaned and sliced into rings
1 onion, diced
4 cloves of garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tomato, grated
1/2 teaspoon of smoked paprika
1/2 teaspoon of ground cumin
1/2 teaspoon of saffron threads
Salt to taste
1/4 cup of olive oil
1/4 cup of chopped fresh parsley
Lemon wedges, for serving
Preparation:
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large paellera (or any oven-safe skillet) over medium-high heat.
Add the onion and garlic to the pan and sauté until softened, about 5 minutes.
Add the bell peppers to the pan and sauté until tender, about 10 minutes.
Add the grated tomato, smoked paprika, cumin, and saffron to the pan and stir to combine.
Add the fish or seafood broth to the pan, stirring to combine.
Add the rice to the pan, distributing it evenly over the broth.
Arrange the sliced squid over the rice.
Season with salt to taste.
Bring the mixture to a boil, then reduce the heat to medium and simmer for 10-15 minutes, until the rice has absorbed most of the liquid.
Cover the pan with a lid or foil and bake in the oven for 10-15 minutes, until the rice is fully cooked and the squid is tender.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with chopped parsley and lemon wedges.
Note:
The squid ink is what gives this dish its signature black color and unique flavor. You can find squid ink in specialty food stores or online. If you can’t find squid ink, you can substitute it with activated charcoal or cuttlefish ink.
Recipe for Paella de Mariscos (Seafood Paella):
Ingredients:
2 cups of bomba rice (or any short-grain rice)
4 cups of fish or seafood broth
1/2 pound of shrimp, peeled and deveined
1/2 pound of clams, scrubbed
1/2 pound of mussels, scrubbed and debearded
1/2 pound of squid, cleaned and sliced into rings
1 onion, diced
4 cloves of garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tomato, grated
1 teaspoon of smoked paprika
1/2 teaspoon of saffron threads
Salt to taste
1/4 cup of olive oil
1/4 cup of chopped fresh parsley
Lemon wedges, for serving
Preparation:
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large paellera (or any oven-safe skillet) over medium-high heat.
Add the onion and garlic to the pan and sauté until softened, about 5 minutes.
Add the bell peppers to the pan and sauté until tender, about 10 minutes.
Add the grated tomato, smoked paprika, and saffron to the pan and stir to combine.
Add the fish or seafood broth to the pan, stirring to combine.
Add the rice to the pan, distributing it evenly over the broth.
Arrange the shrimp, clams, mussels, and squid over the rice.
Season with salt to taste.
Bring the mixture to a boil, then reduce the heat to medium and simmer for 10-15 minutes, until the rice has absorbed most of the liquid.
Cover the pan with a lid or foil and bake in the oven for 10-15 minutes, until the rice is fully cooked and the seafood is cooked through.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with chopped parsley and lemon wedges.
Note:
You can also add other seafood of your choice, such as scallops or lobster, to the paella. Make sure to discard any clams or mussels that do not open during cooking.
Recipe for Paella Mixta (Mixed Paella):
Ingredients:
2 cups of bomba rice (or any short-grain rice)
4 cups of chicken or vegetable broth
1/2 pound of chicken breast, cut into small pieces
1/2 pound of pork loin, cut into small pieces
1/2 pound of shrimp, peeled and deveined
1 onion, diced
4 cloves of garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tomato, grated
1/2 teaspoon of smoked paprika
1/2 teaspoon of saffron threads
Salt and pepper to taste
1/4 cup of olive oil
1/4 cup of chopped fresh parsley
Lemon wedges, for serving
Preparation:
Preheat the oven to 375°F (190°C).
Heat the olive oil in a large paellera (or any oven-safe skillet) over medium-high heat.
Add the onion and garlic to the pan and sauté until softened, about 5 minutes.
Add the chicken and pork to the pan and cook until browned, about 10 minutes.
Add the bell peppers to the pan and sauté until tender, about 10 minutes.
Add the grated tomato, smoked paprika, and saffron to the pan and stir to combine.
Add the chicken or vegetable broth to the pan, stirring to combine.
Add the rice to the pan, distributing it evenly over the broth.
Arrange the shrimp over the rice.
Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to medium and simmer for 10-15 minutes, until the rice has absorbed most of the liquid.
Cover the pan with a lid or foil and bake in the oven for 10-15 minutes, until the rice is fully cooked and the chicken, pork, and shrimp are cooked through.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with chopped parsley and lemon wedges.
Note:
You can also add other meats or seafood of your choice, such as chorizo or clams, to the paella. If using clams, add them in Step 9 and discard any clams that do not open during cooking.
