How To Make Spanish Paella | Omar Allibhoy
Recipe Information
Spanish Paella
Cultural Context
Paella originated in the Valencia region of Spain, traditionally made with local ingredients like rabbit and snails. This dish reflects the agricultural heritage of the area, showcasing the importance of rice and saffron in Spanish cuisine. Today, paella has become a symbol of Spanish culture, enjoyed in variations across the globe, often featuring seafood or mixed meats, and is a staple at festive gatherings.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
saffron
💰Cheaper: turmeric
Turmeric provides color but lacks saffron's unique flavor.
short-grain rice
💰Cheaper: long-grain rice
Long-grain rice is more affordable but changes the texture.
seafood
💰Cheaper: chicken
Chicken is a budget-friendly alternative to seafood.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Vegetable oil is cost-effective and has a neutral flavor.
Heat a paella pan over high heat.
Prepare saffron by folding it and toasting it in the hot pan for about 10 seconds on each side.
Season the pan with a generous amount of salt and add extra virgin olive oil until it cracks.
Add chicken thighs (cut in half) and approximately a quarter of rabbit to the pan, cooking until browned.
Create space in the pan and add runner beans and broad beans, allowing them to brown.
Prepare artichokes by removing the outer leaves, cutting the stalk, peeling it, and cutting them into quarters, then add to the pan.
Finely chop 2 garlic cloves and add to the pan, stirring for about 30 seconds.
Add smoked paprika and stir, then add half of 2 grated tomatoes and cook for about 2 minutes until well combined.
Pour in 1.5 liters of chicken stock and stir.
Crush about 0.5 grams of saffron and add it to the stock.
Add 250 grams of short-grain rice to the pan, stir to distribute, and let it cook on high heat for 10 minutes.
Lower the heat and let it cook for an additional 6 minutes without stirring.
Add 3 sprigs of rosemary on top and lower the heat further for 5 minutes.
Let the paella rest for 4-5 minutes before serving.
Remove the rosemary and serve the paella, scraping the socarrat from the bottom.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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