Basic Paella Recipe
Updated: Mar 26
There is something about a Paella that is both exciting and daunting. What may seem as a simple rice dish becomes increasingly complex and technical when you get into the nitty gritty. But before we get into it lets discuss what a Paella is. The national dish of Spain, paella is a rice dish which has its regional variations but an authentic paella comes from the Valencia region of Spain. A right way to make one is in a Paella pan; a flat bottomed wide pan with handles on either side to remove and adjust on the flames (made outside on an open fire). The reason for the wide bottom is to allow even cooking of the rice and eventual development of the socarrat. A socarrat is a thin crisp and deep brown caramelized rice that sticks to the bottom of a hot pan.
While all toppings, proteins and additions may change somethings are necessary for it to be called a Paella.
Saffron: Spain is the biggest producer and exporter of saffron in the world so it is only natural it is one of the main ingredients in the national dish.
Rice: This isn't your regular rice found at the stores. The rice used is a short grained rice resembling tiny pearls. There are 3 different types: Bomba, Senia & Bahia and Calasparra (named after the region it is grown in). Use any of the 3 but not regular rice.
Sofrito: A mix of chopped onions, pepper, garlic and tomato cooked into a sauce in olive oil.
After getting into some basics of a Paella we think it is time to let you know; this isn't going to be a traditional paella recipe. What we realize is sometimes we cook based off what we have in the fridge or what our current dietary needs are. This recipe is more of a guide to get you making a basic paellla and adding flavors according to what you enjoy and prefer. Our blend comes with saffron, tomato, bell peppers, Spanish paprika and so much more covering all the notes we need to hit to get the tastiest homemade Paella. We hope you enjoy eating as much as we had in making this blend.
Basic Paella Recipe
Time: 1 hour 15 mins
Prep time: 30 mins/Cook Time: 45 mins
1/3 cup Olive Oil
* choose proteins and vegetables to your liking recommended ones are: chicken, rabbit, white fish, seafood mix, asparagus, bell peppers, mushrooms, peas and beans.
2 cups Bomba rice
5 cups chicken stock or vegetable stock
1 tablespoon salt or to taste
3-4 tablespoons One Good Knife Paella Blend
1-2 lemons cut into wedges
In the paella pan or wide bottomed pan heat up the olive oil on medium heat. Once heated cook the proteins of choice (chicken, fish, seafood, etc) till golden brown and done. Take out proteins and set aside.
In the same pan add in the prepped vegetables of choice. Cook them till done and brown. Set aside.
Add in the rice (should be a thin layer in pan) and toast lightly for about 30 seconds.
Add in the stock, half vegetables, half proteins. Add One Good Knife Paella Blend and salt. Stir to ensure all the rice grains are submerged in the liquid.
Increase the heat to high for about 10 mins.
Decorate the top of the paella with remaining vegetables and proteins.
Reduce to a simmer for the rice to gently cook for another 10 mins or till the grains are soft and liquid has disappeared.
To caramelize the rice in the bottom (socarrat) increase the heat to high till a crackling sound is heard coming from the bottom. Be careful not to burn it.
Serve with freshly squeezed lemon.