Paella

Name: Paella
Prep time: 60 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 ½ LB ofPaella (*); Drizzle ofExtra Virgin Olive Oil; Juice from 1 lemon; Pinch ofsalt; Pinch ofblack pepper - ground; 5 TBSP offrying oil (any kind) (adjust if needed); 1onion - peeled and finely chopped (yellow or white); 1bell pepper of your choice - diced (preferably yellow); ½ LB ofchorizo (raw) (**); 1 ½ cup ofarborio rice (or other short-grain rice or white rice of your choice); 1 cup ofwhite wine of your choice (I prefer dry wine); 1 cup ofcanned crushed tomatoes (or tomato puree); 2 cups ofvegetable broth (or chicken broth); 1 TSP ofdried parsley (or 1 TBSP of fresh); 1 TSP ofground smoked paprika (or regular one); 2 cloves ofgarlic - peeled and grated (or pressed); Pinch ofdried saffron; 1 TSP ofsalt; ½ TSP ofblack pepper; Juice from 1 lemon; Pinch ofsalt; Pinch ofblack pepper - ground

4 servings

Pescatarian diet, Spanish Finishing in the Oven, Sautéing

Let’s bring the vibrant flavors of Spain to your table! This scratch-made paella is a celebration of worldwide cuisine, built from the ground up with real, unprocessed ingredients. We’re layering deep, smoky paprika and fragrant saffron with a beautiful mix of fresh seafood. I always skip the artificial shortcuts to...

... let these authentic flavors shine. Grab your favorite pan, and let's create a stunning, one-dish masterpiece together!

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Tom the Chef Founder

July 20, 2026

Paelle in brazier pot is ready to be served, close up side shot

1 h.
1 h.
2/5

Ingredients:

Seafood:

1 ½ LB of fish and seafood of your choice (*)
Drizzle of Extra Virgin Olive Oil
Juice from 1 lemon
Pinch of salt
Pinch of black pepper - ground

Paella:

5 TBSP of frying oil (any kind) (adjust if needed)
1 onion - peeled and finely chopped (yellow or white)
1 bell pepper of your choice - diced (preferably yellow)
Optionally: ½ LB of chorizo (raw) (**)
1 ½ cup of arborio rice (or other short-grain rice or white rice of your choice)
1 cup of white wine of your choice (I prefer dry wine)
1 cup of canned crushed tomatoes (or tomato puree)
2 cups of vegetable broth (or chicken broth)
1 TSP of dried parsley (or 1 TBSP of fresh)
1 TSP of ground smoked paprika (or regular one)
2 cloves of garlic - peeled and grated (or pressed)
Pinch of dried saffron
1 TSP of salt
½ TSP of black pepper

Final Touch:

Juice from 1 lemon
Pinch of salt
Pinch of black pepper - ground

* Here, you can be very creative and cater to what you like or what you have available. I usually do about half fish and half seafood. For fish, I love to use cod, tilapia, tuna and mahi-mahi, but other fish, e.g., salmon, can also be used. For seafood, I love to use shrimp (for this recipe, it is best to use raw, typically identified by their gray color, since precooked ones can get rubbery during cooking), mussels, and calamari. All need to be fresh or defrosted prior to cooking.

** Traditional paella was made without meat, including just seafood. But in modern days, it is common to add some form of chorizo or sausage. I personally enjoy chorizo since it gives the entire meal a nice tone. Since my wife is a pescatarian, I have to opt for vegan chorizo, which works equally as well as the regular one. Optionally, you can skip the chorizo or any other sausage.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Medium Mixing Bowl (3 – 4 QT)
1x Large Sauté Pan or Stir Fry Pan (Or a brazier pot, ovenproof with a lid)
1x Wooden Spoon
1x Lemon Squeezer (Optional)
1x Food Thermometer (probe)

Recipes

Best served with:

Herb Baguette

Directions:

1. Fish and Seafood Preparation:

Let’s start preparing the Paella!

1.1.

Rinse the seafood and fish under cold water and then let them drain.

1.2.

Then, cut the fish into large chunks and place them into a mixing bowl.

1.3.

Drizzle with extra virgin olive oil and squeeze lemon on top.

1.4.

Then add a pinch of salt and pepper.

1.5.

Gently stir.

1.6.

Place aside for the later steps.

2. Paella Base:

2.1. Preheat a stir-fry pan on medium-high heat with 5 TBSP of frying oil and add:

1 onion – finely chopped

Sauté with occasional stirring until the onion is glossy and slightly seared (usually about 3 – 4 minutes).

2.2. Then add:

1 bell pepper – diced

Cook, stirring occasionally, for about a minute.

2.3. Then, optionally add:

½ LB of chorizo

Cook while stirring until the chorizo’s surface is partially cooked and it releases some of its fat (about 2-3 minutes).

2.4. Add:

1 ½ cups of rice

Sauté while stirring until the rice gets a glossy look (usually for about 3 – 5 minutes).

2.5. Then add:

1 cup of white wine of your choice

Cook with constant stirring until about half of the wine gets absorbed and evaporated (usually about 1 minute).

3. Paella Body:

3.1.

Set the oven to preheat to 350°F.

3.2. Then, add:

1 cup of crushed tomatoes
2 cups of vegetable broth
1 TSP of dried parsley
1 TSP of smoked paprika
2 cloves of garlic – grated
Pinch of saffron
1 TSP of salt
½ TSP of pepper

Thoroughly stir.

3.3. Then, add the fish and seafood on top.

Note:
You can stir them in, but I usually keep them on the surface.

3.4.

Cover with a lid (or tinfoil) and place it in the preheated oven.

3.5. Cook until the liquid gets absorbed and the rice is fully cooked (usually for about 20-30 minutes).

Note: Stirring during this phase is not necessary.

Important: If you have too much liquid while it’s finishing in the oven, or even after, remove the lid and continue to cook to let the liquid evaporate.

4. Plate and Serve Paella:

4.1.

Then, remove it from the oven and squeeze one lemon over the top and gently salt and pepper.

4.2.

Serve by letting everyone scoop their own portion.

Kitchen Guide

Fish

USDA minimum safe internal temperature is 145°F

Popular serving temperatures:

110 – 125°F – Rare
125 – 140°F – Medium Rare
145 – 155°F – Medium Rare

Kitchen Guide

Shellfish

The USDA minimum safe internal temperature is 145°F.

The popular serving temperature is the same as the minimum serving temperature.

About the Author:

Tom the ChefFounder

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223 Followers

Published Recipes: 289
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Location: Iowa, USA
Member since: 2023-02-02

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