Authentic Spanish Paella (with flavour variations)

HISTORY & INTERESTING FACTS

Ah, paella, the beloved Spanish culinary masterpiece! Who can resist its flavourful blend of saffron-infused rice, aromatic spices, and various fresh ingredients? Pronounced "PAH-EH-YA," this iconic dish holds a special place in the hearts of many, and I must confess, I'm pretty partial to it myself.

The origins of paella are deeply rooted in Spain's rich culinary history. Hailing from the region of Valencia on the country's eastern coast, paella is a symbol of Spanish culture and tradition. Its name is derived from the Latin "patella," which means a flat, shallow pan—an essential tool in paella preparation.

One of the key elements that set paella apart is its exceptional rice. While rice is a staple in many cuisines, the rice used in paella is distinctive. Two popular varieties, Bomba and Calasparra, reign supreme. These short-grain rice varieties are prized for absorbing large amounts of liquid and flavour without becoming mushy. Their unique texture is essential for creating the signature al dente consistency that defines paella.

Bomba and Calasparra rice are often compared to Arborio rice, commonly used in risotto. However, the crucial difference lies in their capacity to maintain their shape and absorb the rich broth and aromatics while staying separate, granting paella its characteristic "socarrat"—a golden crust at the bottom of the pan that adds a delightful crunch and depth of flavour.

While paella's ingredients may vary depending on the region and personal preference, the core elements include saffron, garlic, onions, peppers, tomatoes, and various proteins, from seafood to chicken and rabbit. This versatility allows paella to adapt to different tastes and dietary preferences, making it a beloved dish across the globe.

Despite its widespread popularity, many people find paella intimidating to make. The intricacies of achieving the perfect socarrat and mastering the saffron-infused rice can be a bit daunting.

However, fear not! With the right guidance and a little patience, you can unlock the secrets of paella and savour this culinary treasure in the comfort of your own home.

So, let's embark on this flavourful journey together. With this recipe, I want to demystify the paella-making process and empower you to create an authentic and delicious paella that captures the essence of Spain's vibrant culinary heritage.

Bon Profit! Raquel x

Part 1. SOFRITO

INGREDIENTS

• 1 cooked brown onion (grate or chop, then lightly sauté in a pan with ¼ tsp salt until soft)
• You can substitute: 4 spring onions OR bunch of chives, roughly chopped to fit processor
• 4 medium garlic cloves, roughly chopped
• 6 piquillo peppers (‘Always Fresh’ brand available at supermarkets)
• You can substitute 2 medium red capsicum, deseeded, roasted and peeled
• ½ tin chopped tomatoes
• You can substitute 3 medium RIPE tomatoes, roughly chopped
• ½ bunch flat leaf parsley, roughly chopped to fit processor
• 1 tbsp sweet paprika (any you can get, but sweet is best)
• 1 pinch of saffron threads (approx. 20 threads)

METHOD

Place all Sofrito ingredients into a food processor and pulse a few until all ingredients are combined but still semi-chunky. No food processor? Just chop all vegetable ingredients into small pieces and combine with paprika and saffron.

Part 2. PAELLA

INGREDIENTS

• Sofrito paste
• 3 tbsp olive oil
• 300 g marinara mix
• 500 mL vegetable or chicken stock (250 mL extra, only if required for further cooking)
• 1 cup (~230 g) rice (I use Spanish Calaspara or Bomba rice)
• You can substitute medium grain rice
• 1/3 cup fresh or frozen peas
• 3-4 tsp salt
• 1 tbsp of parsley, finely chopped to garnish
• 1 lemon, cut into 4 wedges to serve

METHOD

1. Place a 30 cm size paella pan or fry pan over a high heat and add the olive oil to pan.
2. As soon as oil starts to smoke, carefully add the marinara mix to pan and cook for 1 minute.
3. Add Sofrito paste and 2 tsp salt to pan, then stir through. Cook for 3-5 minutes.
4. Add stock and stir through.
5. Reduce heat to a simmer and add rice, sprinkling it evenly across the entire pan.
6. Taste stock for salt at this stage. If you feel like it needs more, feel free to add another 1-2 tsp to pan.
7. Leave rice to cook now for approx. 15 minutes. You want the rice to still be a little bit raw in the middle and soft on the outside of the grain.
8. Scatter peas across the paella and increase heat to high for 2 minutes to create the Socarrat (tasty crust) at the bottom of the pan.
9. Turn off heat, remove paella pan form stovetop and cover with a clean tea towel, allowing it to rest for 10 minutes.
10. Remove tea towel and sprinkle over chopped parsley before presenting entire dish at table.

Serve each person with a wedge of lemon and a dollop of aioli alongside (if desired).

TIP, CHEATS & TROUBLESHOOTING

If the stock is absorbing too quickly:

Check that your burner is on the lowest setting – you may need to move to a smaller burner for less heat and regularly move the pan around so that all sides get an even amount of heat. Also, feel free to add extra stock (no more than 1 cup extra). Try not to stir rice.

If the rice is a bit too hard at the end of the 15 mins (Step 7):  

Try placing a saucepan lid (make sure it fits) over the pan at the end of Step 8 and leave lid on pan rather than using a tea towel for the resting period at Step 9. 

WINE MATCHING & SERVING SUGGESTIONS

Seafood/Vegetarian paella pairs wonderfully with ourAmphora Blanco, pinot gris or chardonnay.

Chicken and Chorizo paella pairs wonderfully well withour rosé or savoury Tempranillo J.

Serve your paella alongside a simply dressed, crisp, green salad. Perfect!

RECIPE VARIATIONS

Chicken and Seafood Paella

INGREDIENTS

Substitute 300 g marinara mix with –

• 100 g calamari rings
• 12 green (must be uncooked) prawns, cleaned and shelled
• 4 large (skinless) chicken thigh fillets, sliced in half and salt with 2 tsp salt

You will also need an extra 1 tbsp olive oil.

METHOD

• Follow Step 1.
• Replace Step 2:
• As soon as oil starts to smoke, carefully add the chicken to pan and brown both sides before removing from pan and setting aside (You will add back later so no need to cook completely at this stage).
• Add Step 2 (a):
• Add 3 more tbsp oil to pan and once smoking, add calamari and cook for 1 minute.
• Follow steps 3-5.
• Replace Step 6:
• Add back chicken pieces by nestling them into pan in an even distribution. Taste stock for salt at this stage. If you feel like it needs more, add another 1-2 tsp.
• Add Step 7 (a)
• After 15 mins, add prawns to pan - laying them down on top rather than pushing them down into the rice.
• Follow steps 8-10.

Serve each person with a wedge of lemon and a dollop of aioli alongside (if desired).

Vegetarian Paella (vegan friendly)

INGREDIENTS

Substitute 300g marinara mix with –

• 2 bunches of fresh green asparagus
• Take 4 spears and cut bottom 3cm off (discard), leaving the remaining part of the spears whole)
• With the remaining asparagus spears, cut bottom 3cm off (discard), and chop the remaining spears into 1cm pieces
• 2 red capsicum, roasted and peeled, then sliced into strips and mixed in a bowl with 2 tbsp olive oil and 1 tsp salt.

You will also need an extra 1 tbsp olive oil.

METHOD

• Replace Step 1:
• Place a 30 cm size paella pan or fry pan over a high heat and add 1 tbsp olive oil to pan.
• Replace Step 2:
• As soon as oil starts to smoke, carefully add the 4 long spears of asparagus to pan with a good pinch of salt and fry until some parts begin to brown/char. Remove from pan and set aside for later.
• Add Step 2 (a):
• Add 2 more tbsp oil to pan and once smoking, add cut pieces of asparagus to pan and cook for 1 minute before removing from pan and setting aside.
• Follow steps 3-6.
• Add Step 6 (a):
• Add back asparagus pieces by sprinkling them over pan in an even distribution.
• Follow Steps 7-9.
• Add Step 9 (a):
• Add back asparagus pieces by sprinkling them over pan in an even distribution.
• Replace Step 10:
• Remove tea towel and using an analogue clock formation, lay down an asparagus spear at 12, 3, 6, and 9 o’clock position. In between each spear of asparagus lay 1 strip of roasted capsicum at 1, 2, 4, 5, 7, 8, 10 and 11 o’clock position. Then sprinkle over chopped parsley before presenting entire dish at table.

Serve each person with a wedge of lemon and a dollop of plant-based aioli alongside (if desired).