Authentic Spanish Paella Recipe | A Gourmet Tribute to Spanish Cuisine | Chef Vicky Ratnani

Bomba rice

🥗Healthier: quinoa

💰Cheaper: Arborio rice

Quinoa is healthier, while Arborio is more accessible for similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: pollock

Chicken is leaner, and pollock is often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color and flavor, while annatto is a budget-friendly alternative.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lighter, and water with bouillon is cost-effective.

Cut the squids in half, open them out, and slice them into strips. Keep the prawns aside.

In a paella pan, heat some olive oil over medium heat. Add the squid strips and season with salt. Stir-fry until slightly cooked, then remove from the pan and set aside.

In the same pan, add a little more olive oil and the prawns. Cook for 5-10 minutes until they turn pink. Remove and set aside.

Add more olive oil to the pan. Saute the chopped onions, garlic, red bell peppers, and bird's eye chillies until softened. Stir in the tomato puree and mix well.

Pour in fish stock, add saffron and smoked paprika, and mix thoroughly. Add the bomba rice, season with salt, and stir to combine.

After simmering for a few minutes, gently nestle the prawns and squid back into the rice mixture. Add lemon wedges on top, cover with silver foil, and let it simmer on low flame.

Towards the end, pour in 50ml of white wine, give it a gentle shake, and cover again for 5-7 minutes.

Once cooked, remove the foil and garnish with finely chopped parsley. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens