How to make Paella

The best of the Spanish cuisine is simple, traditional and typical.
The most famous is the paella .
Now, in this article we tell you how to make a delicious paella in an easy way.
In the past , it was originally a dish from Valencia. Valencia is located in the Costa Brava. Since the eighth century rice is cultivated in Valencia.
Now, it is a dish found in every regions of Spain.

As a result , the paella is a perfect mix between the cultures who were important in the history of Spain.
First, the Romans for their pan and the Arabs for the rice. 
The story said that the servants of the Moorish kings mixed the left overs of the royal banquets. They put it away in large pots to take it at home. The word “Paella “refers to the pan. 
Indeed the word Pan or Pa refers to the Roman culture from the Latin word : Patella with means recipient to drink or eat.

More specifically in Spain in the region of  Valencia, there are many rice fields.In fact, the rice fields are called in Valencia the “Albuferas”.

In short, in this regions of the Costa Blanca , there is all sort of meat and seafood.As a result ,  that the paella the perfect delicious mix of the richness of the nature is .
At the past, farm workers also made it earlier in the field, over a wooden open  fire, with the paella-pan or an earthenware bowl resting on a few big stones. 


Now it’s one of the most popular Spanish dishes.Colorfull Paella

Finally the “Paella” Ingredients :

– 200 g  long grain rice ( Albuferan rice )
– 1 chicken breast (cut into chunks)
– 500 grams of mussels (cleaned)
– 8 prawns or langoustines (unpeeled)
– 2 onions (chopped)
– 3 cloves garlic (chopped)
– 1 red pepper (cut into strips)
– 3 tomatoes (peeled, seeded, cut in quarters)
– 1/2 liter beef broth (or water with bouillon cubes)
– 1 glass of white wine
– 1/2 teaspoon saffron threads
– Olive oil
– Salt and pepper


How to prepare the Paella.

First, heat some olive oil in a large pan and add the chicken pieces to bake them.

Next add garlic, onion, peppers and tomatoes and let it gently simmer.

Then, remove everything from the pan.
Now, heat some olive oil and add the rice into the pan, until the grains are nice and  shiny.

Then, deglaze with the wine and the broth, next  add everything back into the pan and bring to a boil.

Next , season with salt, pepper and saffron.

During 25 minutes , let the whole dish cook on low temperature.

At last, add the mussels and shrimp and cook further for 8 minutes. Indeed almost all cooking water should now be absorbed by the rice.

In brief, for paella there are many variations for the meat or the seafood. So you can safely experiment.

As a result, the bottom line is that an original paella always should be a combination between chicken (or rabbit) and some seafood.

Finally , now taste and enjoy your own Paella!




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