🚀 Beta Testing - Try It Now!
Transform Any Recipe into an Interactive Cooking Guide
Get step-by-step instructions with timers, animations, and real-time guidance while you cook. Works with any recipe from any website!
Try GuideMyRecipe Free →
Ever had one of those days where you're craving something comforting yet exciting? That's exactly how these Paella Empanadas came to be. Picture this: a flaky, golden-brown empanada, bursting with the vibrant flavors of traditional Spanish paella. Saffron-infused rice, succulent shrimp, spicy chorizo, and a medley of aromatic vegetables—all tucked snugly inside a perfectly baked pastry. It's a culinary adventure that’s both familiar and intriguingly new. A friend told me their mom makes pasties with left over Sunday dinner. What a great idea.
I remember the first time I tasted paella. It was at a small tapas bar in Barcelona, during a backpacking trip, I couldn’t speak the language so just pointed at something the waiter brought out. The explosion of flavors was unreal. I wanted to recreate that experience, but with a fun twist. That's where the idea of Paella Empanadas sparked. They're perfect for parties, potlucks, or even a special weeknight dinner. Plus, they're a fantastic way to use up leftover paella (if you ever have any!).
These empanadas aren't just delicious; they're also surprisingly easy to make. I've broken down the recipe into simple, manageable steps, so even if you're not a seasoned cook, you can totally nail this. Trust me, the delighted faces of your friends and family when they bite into these savory treats will make all the effort worthwhile. So, grab your apron, turn up the music, and let's get cooking! This recipe is just too good not to share, really its a must try! Did you know that Empanadas are not Spanish in origin? Surprising huh!
Required Equipments
- Large Mixing Bowl
- Small Mixing Bowl
- Food Processor
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Skillet
Paella Empanadas: A Spanish Fiesta in Every Bite: Frequently Asked Questions
Paella Empanadas: A Spanish Fiesta in Every Bite
Paella Empanadas offer a delightful twist on traditional Spanish cuisine, combining the rich flavors of paella with the portability and convenience of empanadas. These savory pastries are filled with saffron-infused rice, chorizo, shrimp, and vegetables, making them perfect for parties or a unique family meal.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's prep the Paella Filling: In a skillet, heat olive oil over medium heat. Add the chopped chorizo and cook until browned, releasing its flavorful oils. Remove the chorizo and set aside.
- Next, sauté the aromatics: Add the diced onion, bell pepper, and minced garlic to the same skillet. Cook until softened, about 5-7 minutes. This is where the flavor base starts to build—don't rush this step!
- Introduce the Rice and Saffron: Stir in the paella rice and saffron threads. Toast the rice for a minute or two, allowing the grains to get lightly coated in the oil and spices. This toasting process enhances the rice's nutty flavor.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth. Bring to a simmer, then reduce heat and cover. Cook for about 15 minutes, or until the rice is almost cooked through and most of the liquid has been absorbed.
- Incorporate Seafood and Chorizo: Gently stir in the shrimp and cooked chorizo. Cover and cook for another 5 minutes, or until the shrimp is pink and fully cooked. Be careful not to overcook the shrimp, or they'll become rubbery. Nobody wants that!
- Let it Rest: Remove from heat and let the paella filling rest for a few minutes. This allows the flavors to meld together beautifully. Fluff with a fork before using as empanada filling.
- Now, let's assemble the Empanadas: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Roll out the Dough: On a lightly floured surface, roll out the empanada dough to about 1/8 inch thickness. Use a round cookie cutter or a knife to cut out circles, about 4-5 inches in diameter.
- Fill the Empanadas: Place a spoonful of the paella filling in the center of each dough circle. Don't overfill, or they'll be difficult to seal!
- Seal the Edges: Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal tightly. This is important to prevent the filling from leaking out during baking.
- Egg Wash: In a small bowl, whisk together the egg and a splash of water to create an egg wash. Brush the tops of the empanadas with the egg wash. This gives them a beautiful golden-brown color.
- Bake: Place the empanadas on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown. Keep an eye on them, as baking times may vary depending on your oven.
- Cool and Serve: Remove from the oven and let the empanadas cool slightly before serving. They're best enjoyed warm!
📝 Notes
- For a spicier kick, add a pinch of cayenne pepper to the paella filling.
- Garnish with fresh parsley or a squeeze of lemon juice before serving.
🍎 Nutrition
Calories: 280 kcal
Protein: 14 g
Fat: 12 g
Carbohydrates: 30 g
Fiber: 2 g
Calcium: 50 mg
