Paella

Name: Paella
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Spain
Ingredients: 300 g of short-grain rice (for paella); 500 g of mussels (fresh); 200 g of shrimp (whole); 150 g of squid rings; 100 g of peas; 1 red bell peppers; 2 tomatoes ((or pulp)); 1 onions; 2 garlic cloves; 1 pinch of saffron (or food coloring); 750 ml of chicken broth (or fish); 3 tbsp of olive oil; 1 lemons; salt; pepper; a few sprigs of parsley

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Paella is saffron rice cooked in broth with seafood. 🥘 It is cooked uncovered without stirring to form a crust.

Total time: 55 min
Prep: 20 min
Cook: 35 min
Rest: 5 min
Difficulty: Medium
Per person: €3.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

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For dessert

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To drink

Cinnamon Eggnog

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Nutrition facts

per serving · estimate

480kcal

Protein26 g23%
Carbs55 g48%
Fat15 g29%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Add a smoky touch 🌬️🔥 to your paella by lightly grilling the seafood separately before adding it; it gives it even more flavor 😍!

Freezing : Can you freeze this recipe?

Yes

Cooked, up to 3 months in zip bags or airtight containers. The texture may change slightly.

Storage : How long does it keep?

Keeps 2 to 3 days max in an airtight container in the fridge after quick cooling. Do not leave at room temperature.

Making ahead : Can you make it the day before?

Yes

Vegetables (bell peppers, onions, garlic) and seafood can be prepared the day before; keep refrigerated.

Reheating : How do you reheat it?

Oven 160°C for 15-20 min, covered with foil. Microwave possible, medium power 3-4 min, texture altered.

Variations

Use food coloring in place of the saffron.
Add chicken for a mixed paella.
Serve with lemon wedges and parsley.

Mistakes to avoid

Stirring the rice after pouring in the broth: stop stirring so a crust can form.
Using the wrong rice: choose a short-grain rice made for paella.
Serving right away: cover with a clean kitchen towel and let rest 5 minutes off the heat.

Frequently asked questions

How do you make a seafood paella?

Sauté the onion, garlic, bell pepper and tomatoes, add the rice, saffron, salt and pepper, pour in the hot broth without stirring, simmer 15 minutes, add the seafood and peas, and cook another 15-20 minutes.

Why shouldn't you stir paella?

After pouring in the hot broth, the rice is no longer stirred: it cooks uncovered so the liquid is fully absorbed and a crust can form.

What rice for paella?

Use 300 g of short-grain rice made for paella, coated in flavor in the olive oil before the poultry or fish broth is added. It absorbs the saffron-scented liquid without turning mushy.

How long should paella rest?

Once the liquid is completely absorbed, take the paella off the heat, cover it with a clean kitchen towel and let it rest 5 minutes. Then serve with lemon and parsley.