Photo: Jennifer Causey; Styling: Heather Chadduck
Total
40 minutes
Yield
Serves 4 (serving size: about 1 cup)

The classic Spanish rice dish is a crowd-pleaser that may seem fancy but it is truly a humble dish, made from ingredients that are fresh and healthy according to chef José Andrés. Paella makes a fantastic home-cooked meal - rustic, hearty and built to be shared. The heat starts high and reduces gradually, making the rice perfectly al dente then crisping it at the bottom. When a paella is done just right," says Andrés, "you hear that crackling of the rice at the end. It is because you are forming this tasty, caramelized, golden-brown crust at the bottom called the socarrat, everyone's favorite part." No paella pan or short-grain rice? Use a large skillet and long-grain. 

 

How to Make It

Step 1

Heat oil in a 13-inch paella pan or large skillet over medium-high. Add onion and garlic; cook, stirring constantly, until tender and lightly browned, about 30 seconds. Add carrots, bell pepper, cauliflower, zucchini, and mushrooms; cook, stirring occasionally, until softened, about 5 minutes.

Step 2

Crumble saffron over vegetables in pan (if using). Stir in stock and salt. Increase heat to high. Bring to a boil; cook 3 minutes. Stir in rice and green beans. Reduce heat to medium-high; cook 6 minutes. Reduce heat to medium; cook until rice is tender but still has a bite, about 12 minutes. (During the last few minutes of cooking, you should hear rice crackling at the bottom of the pan.) Remove paella from heat; cover with a clean kitchen towel, and let stand 5 minutes. Garnish with thyme or parsley leaves, if desired.

Ratings & Reviews

Bland and oily

oysterespo
March 04, 2018
This recipe was terrible. First, you can use either Bomba or Valencia rice - each requires a different amount of stock. OR you can use long-grain rice - but there is no reference to how much liquid to use if you use long grain? We ended up using arborio (referenced often on the Internet - use without stirring). It took about 30 minutes longer to cook and we just barely got to the crackling rice stage. After all of the effort, we found the recipe to be bland and oily. 

Love this recipe

vegansk8ter
February 05, 2019
I am a vegan and I have to say this is one of the best and easiest paella recipes!   We make it once and week, it has gotten better each time.