Paella is a show-stopping dish that is surprisingly simple to master. Give it a try using this basic method that can easily be scaled up for a paella party.
Seafood Paella Recipe
What You’ll Need:
Seafood and/or vegetables of your choice
2 cloves garlic, minced
1/4 teaspoon crushed saffron
1 teaspoon smoked paprika
1 cup paella rice
2/3 cup tomato puree or sofrito
2 cups warm stock
What To Do:
Heat a bit of olive oil over medium heat in a 14”-16” paella, steel, or cast-iron pan. If using seafood, sauté in pan until about half cooked; set aside. If using vegetables, par-cook and set aside.
Add garlic to the pan and more olive oil, if needed. Sauté 1 minute, then stir in saffron and smoked paprika. Add rice and stir until translucent, about 1 minute. Add tomato puree or sofrito and sauté 1 minute. Pour in stock and stir briefly, spreading out rice over the bottom of the pan (you can use shrimp shells, herbs, clam juice, and/or squid ink to make a stock; alternatively, use a pre-made stock). Season with salt.
Simmer rice 5 minutes, then transfer to an oven at 300 F. Bake until rice reaches desired texture, 12-15 minutes. 5 minutes before done, spread your seafood or vegetables over the rice in pan and finish baking.
If you’d like to cook the paella in a covered grill instead of the oven, follow the same steps but increase the stock by 1/4 cup.