Taste of Europe
Marketing Manager
DB Schenker Barcelona
You can make a delicious, authentic Paella–the most popular dish of Spain–in your own kitchen with simple ingredients like rice, saffron, vegetables, chicken, and seafood. If you love cooking International food, you will fall in love with this comforting dish!
My goal with this paella recipe was to use the tutelage I received while living in Madrid to create a traditional Spanish paella that anyone can make (and without special equipment, like a paella pan). After lots of trial and error, I am so excited to share everything I know and have learned about making Paella, as authentically and practically for the home cook, as possible.
How to make
spanish paella
spanish paella
Ingredients
- large pinch saffron strands
- 1 tbsp olive oil
- 1 onion, chopped
- 1 tsp each hot smoked paprika and dried thyme
- 300g paella or risotto rice
- 3 tbsp dry sherry or white wine
- 400g can chopped tomatoes
- 900ml chicken stock
- 400g frozen seafood mix, defrosted
- 1 lemon, half juiced, half cut into wedges
- handful of flat-leaf parsley, roughly chopped
Ingredients
- large pinch saffron strands
- 1 tbsp olive oil
- 1 onion, chopped
- 1 tsp each hot smoked paprika and dried thyme
- 300g paella or risotto rice
- 3 tbsp dry sherry or white wine
- 400g can chopped tomatoes
- 900ml chicken stock
- 400g frozen seafood mix, defrosted
- 1 lemon, half juiced, half cut into wedges
- handful of flat-leaf parsley, roughly chopped
1/7
Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
1/7
Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
1/7
Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
1/7
Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
1/7
Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
1/7
Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
María Guerrero, Marketing Manager at DB Schenker Spain