Can I make this paella vegetarian?

Absolutely! You can use vegetable broth instead of chicken broth to make it vegetarian-friendly. Just ensure you choose a high-quality broth for the best flavor.

What type of rice is best for paella?

Traditionally, paella uses short-grain rice like Bomba or Calasparra. These types of rice absorb liquid well without becoming mushy. If you can’t find them, medium-grain rice like Arborio can work in a pinch.

How do I get that crispy bottom layer (socarrat)?

Don't stir the rice too much once you've added the broth. The socarrat is that delicious crispy layer at the bottom of the pan, and stirring prevents it from forming properly. Keep the heat consistent and listen for the crackling sound – that's how you know you're getting there!

What are some good protein options for paella?

Seafood paella is amazing with shrimp, mussels, clams, and calamari. For a meatier version, try chicken, chorizo, or rabbit. Feel free to mix and match based on your preferences!

How should I store and reheat leftover paella?

Paella is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to prevent it from drying out.

There’s something truly magical about paella. Its vibrant colors, intoxicating aroma, and the way it brings people together around a single pan – it's more than just a dish; it's an experience. This recipe is inspired by my grandma, Elena, whose paella was the stuff of legends in our family. I remember spending countless afternoons in her kitchen, watching her meticulously prepare each ingredient with a love and care that infused every bite.

Her secret? Simple, fresh ingredients and a whole lotta patience. She always said, “The best paella is made with the heart, mijo.” And she was right. This recipe aims to capture that same spirit – the warmth, the tradition, and the unbeatable flavor of grandma's kitchen. It’s not just about following steps; it’s about creating memories.

Paella with Grandma's Touch

Name: Paella with Grandma's Touch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 1/4 cup Olive oil; 1 medium Yellow onion, chopped; 2 cloves Garlic, minced; 2 medium Grated tomatoes; 1 teaspoon Smoked paprika; 1/2 teaspoon Saffron threads; 1.5 cups Paella rice (Bomba or Calasparra); 4.5 cups Hot chicken broth (or seafood broth); To taste Salt; To taste Pepper; 0.5 lb Shrimp, peeled and deveined; 0.5 lb Mussels, scrubbed; 0.5 lb Clams, scrubbed; 1/2 cup Bell peppers, sliced; 1/2 cup Peas (frozen or fresh); For garnish Fresh parsley, chopped; For serving Lemon wedges

This paella recipe, inspired by my grandma's traditional Spanish cooking, brings together saffron-infused rice, savory seafood, and vibrant vegetables for a dish that’s both comforting and impressive. Learn how to make this iconic dish with a touch of love and tradition!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

Prepare the Sofrito: In a large skillet or the paella pan itself, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add Tomatoes and Saffron: Stir in the grated tomatoes, paprika, and saffron threads. Cook for about 10-15 minutes, stirring occasionally, until the mixture has reduced and deepened in color. This is your sofrito – the flavor base of the paella, dont rush this part!. Grandma always said, 'Patience, mijo, patience is key!'
Sauté the Protein: If using chicken or chorizo, add them to the sofrito and cook until browned on all sides. This adds another layer of flavor to the base.
Incorporate the Rice: Add the paella rice to the pan and stir it into the sofrito and protein (if using). Cook for 2-3 minutes, stirring constantly, to toast the rice slightly. This helps the rice absorb the broth evenly.
Add Broth and Seasoning: Pour in the hot chicken broth (or seafood broth, depending on your preference). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.
Arrange the Seafood and Vegetables: If using seafood, arrange the shrimp, mussels, and clams evenly over the rice. Add any vegetables like bell peppers or peas at this stage. Gently press them into the rice so they are partially submerged in the broth.
Simmer Without Stirring: This is crucial! Once you've arranged the toppings, do not stir the paella. Allow it to simmer undisturbed for about 15-20 minutes, or until the rice has absorbed most of the broth and is nearly cooked through. The top might still look a little wet, that's okay.
Create the Socarrat: Increase the heat to medium-high for the last few minutes to create the socarrat – the crispy, caramelized layer of rice at the bottom of the pan. Listen for a crackling sound, which indicates the socarrat is forming. Be careful not to burn it!
Rest and Serve: Remove the paella from the heat and cover it with a clean kitchen towel or a lid. Let it rest for 5-10 minutes. This allows the rice to finish cooking and the flavors to meld together.
Garnish and Enjoy: Garnish with fresh parsley and lemon wedges. Serve immediately, straight from the pan. Everyone can dig in family-style!
Final Tips: Remember, the key to good paella is patience and not stirring! The socarrat is a sign of a well-made paella. Don't be afraid to experiment with different proteins and vegetables to create your own version. And most importantly, enjoy the process!