Can I make paella without saffron?

While saffron gives paella its distinctive color and flavor, you can substitute with a pinch of turmeric for color and a small amount of sweet paprika for flavor. The taste won't be identical, but it will still be delicious.

What's the best rice for paella?

Traditional Spanish short-grain rice varieties like Bomba or Calasparra are ideal because they absorb three times their volume in liquid while maintaining their structure. Arborio (risotto rice) can work in a pinch, though the texture will be slightly different.

How do I know when the paella is done?

The rice should be tender but still have a slight bite, and most of the liquid should be absorbed. The seafood will be fully cooked – shrimp pink and firm, mussels open, and calamari tender. Listen for a slight crackling sound toward the end of cooking, which indicates the socarrat (crispy bottom) is forming.

My mussels didn't open during cooking. Can I still eat them?

No, discard any mussels that remain closed after cooking, as this indicates they weren't alive when they went into the pan and could cause food poisoning.

Spanish Paella Recipe

Name: Spanish Paella Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1/4 cup Extra virgin olive oil (Spanish EVOO if you have it); 1 Onion, diced; 1 bell pepper, diced (½ red and ½ green recommended); 4 cloves garlic, minced; 3 roma tomatoes, very finely diced (or 8 oz. tomato sauce); 1 bay leaf; 1 teaspoon paprika (sweet or smoked); 1 pinch saffron threads; Salt and pepper, to taste; ¼ cup white wine; 4 boneless, skinless chicken thighs, cut into pieces; ½ lb jumbo shrimp or prawns (about 12), peeled, tail on; ½ lb mussels (about 10-12), cleaned properly (beards off); 8 oz calamari rings; ¼ cup fresh chopped parsley, divided; 2 cups Spanish rice; 5 cups chicken broth; ½ cup frozen peas; Lemons, for garnish

Description

Spanish Paella is a classic Spanish rice dish brimming with rich flavors, combining tender chicken, succulent seafood, aromatic spices, and colorful vegetables, all cooked to perfection in one pan. This authentic recipe brings the tastes of Spain to your kitchen, perfect for sharing with family or friends.

Ingredients

Units Scale

Base

1/4 cup Extra virgin olive oil (Spanish EVOO if you have it)
1 Onion, diced
1 bell pepper, diced (1/2 red and 1/2 green recommended)
4 cloves garlic, minced
3 roma tomatoes, very finely diced (or 8 oz. tomato sauce)
1 bay leaf
1 teaspoon paprika (sweet or smoked)
1 pinch saffron threads
Salt and pepper, to taste
1/4 cup white wine

Proteins

4 boneless, skinless chicken thighs, cut into pieces
1/2 lb jumbo shrimp or prawns (about 12), peeled, tail on
1/2 lb mussels (about 10-12), cleaned properly (beards off)
8 oz calamari rings

Other

1/4 cup fresh chopped parsley, divided
2 cups Spanish rice
5 cups chicken broth
1/2 cup frozen peas
Lemons, for garnish

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Instructions

Prepare the Base. Heat the extra virgin olive oil over medium heat in a large paella pan. Add diced onion and bell pepper and sauté for about 3-4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Add Tomatoes and Seasonings. Incorporate the very finely diced roma tomatoes (or tomato sauce) into the pan, and cook for a few minutes until the mixture thickens slightly. Add the bay leaf, paprika, saffron threads, and season generously with salt and pepper. Pour in white wine and let it simmer until most of the liquid evaporates.
Cook the Chicken. Add the chicken thigh pieces to the pan and cook, stirring occasionally, until they are lightly browned on all sides, about 5-7 minutes. Add half of the chopped parsley.
Add Rice and Broth. Stir in the Spanish rice and toast for 2-3 minutes until the grains are lightly coated with the oil and seasonings. Pour in the chicken broth evenly and gently shake the pan to distribute the rice. Bring to a boil, then reduce heat to a simmer. Do not stir further.
Add Seafood and Peas. After about 10 minutes of simmering, gently press the shrimp, mussels, and calamari rings into the rice. Scatter the frozen peas over the top. Allow the paella to continue cooking uncovered for another 15-20 minutes until the rice is cooked and the seafood is done. Rotate the pan on the heat source if necessary for even cooking.
Rest and Garnish. Remove the pan from heat and cover with a clean kitchen towel. Let the paella rest for 5-10 minutes so the flavors can meld. Garnish with the remaining chopped parsley and lemon wedges before serving.

Notes

Use Spanish Bomba or Calasparra rice for best texture.
If saffron is unavailable, substitute with a pinch of turmeric for color, but the flavor will differ.
For optimal socarrat (crispy rice bottom), avoid stirring after adding the broth.
Experiment with different seafood or meats based on availability and preference.
Paella is traditionally served straight from the pan.

Nutrition

Serving Size: 1/6 of recipe
Calories: 500
Sugar: 5g
Sodium: 900mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 4g
Protein: 32g
Cholesterol: 140mg