Master the perfect Paella recipe with authentic flavours. Simple steps, rich ingredients, and tips await!
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When we recently found ourselves in the heart of Madrid, we knew we had to experience Spain's legendary paella firsthand. So, we were at a lively cooking class at The Cooking Clubhouse, apron on, with a little too much excitement over a big pan of rice.
Now, we're here to share that experience – and three mouth-watering recipes – so you can recreate this iconic dish in your kitchen.
A Little History of Paella: Spain's Iconic Dish
Before diving into the recipes, let's step back in time. Paella, originating from Valencia, was traditionally a humble dish cooked by farmers and labourers over an open fire.
Initially, it featured ingredients found in the countryside: rabbit, snails, and vegetables. Over time, paella has evolved into different versions, each region of Spain adding its twist—and seafood has become a popular addition in coastal areas.
Whether it's paella de marisco (seafood paella), paella mixta (a mix of meat and seafood), or even the vegetarian variety, this dish has become synonymous with Spanish cuisine and is loved worldwide.
The Essential Paella Pan: Why It Matters
A dedicated paella pan is essential for authentic paella. This wide, shallow pan is unique in its ability to cook rice evenly across its surface, which is key to achieving the desired texture for each grain.
A paella pan also plays a critical role in forming the famous socarrat – that crispy, caramelised layer of rice on the bottom that every true paella should have.
The pan's shape and thinness allow for even heat distribution, giving your paella the perfect mix of textures: slightly crispy on the bottom, tender in the middle, and loaded with flavour.
What Is Bomba Rice and Why It's Ideal for Paella
Bomba rice is a short-grain rice grown in eastern Spain. It is specifically designed to hold up during cooking. Unlike regular long-grain rice, Bomba rice absorbs liquid up to three times its weight, allowing it to soak up all the flavours from the broth without becoming mushy.
This ability makes it ideal for paella, as it remains firm and separated even after absorbing all the rich, saffron-infused stock.
Compared to other types of rice, Bomba's unique structure and high absorption quality make it shine in paella. While Arborio or risotto rice can be a substitute if Bomba is unavailable, it's worth sourcing the real thing if you're after a truly authentic experience.
This rice is responsible for that delightful texture in a paella—creamy but not sticky, with each grain infused with the deep, layered flavours of Spain.
Our Experience at The Cooking Clubhouse in Madrid
The Cooking Clubhouse offers an experience far from just another cooking class. Walking into the spacious kitchen, we immediately felt the energy – a blend of laughter, tantalising aromas, and clinking wine glasses.
The setup is designed for cooking and connecting with others over food, which was perfect because, as they say, a shared paella is a well-enjoyed one.
Our instructor brought out fresh ingredients and explained the heritage of paella. It wasn't just about learning recipes but understanding why each ingredient mattered and how to work with the equipment.
Throughout the class, we enjoyed tastes and sips, learning to identify the layers of flavour that make paella special. The highlight, of course, was creating the socarrat – a culinary art all on its own – and then gathering around to enjoy our hard-earned meal.
The Cooking Clubhouse is a place to learn and a fun way to dive into Spanish culture, one paella at a time. The experience leaves you with more than just recipes—you go with a bit of Spain's soul, the kind you can bring back to your kitchen and recreate. It's also something very different to what any Spanish restaurant in Malta can offer.
What You Need for a Perfect Paella
Creating an authentic paella at home is more than just following a recipe; it's about having the right ingredients and tools. Here's what I learned in class:
Rice:Â Bomba rice is ideal because it absorbs flavours without becoming mushy.
Saffron:Â This fragrant spice gives paella its distinctive yellow colour and a delicate aroma. It's a small but essential investment for that authentic taste.
Paella Pan:Â Wide and shallow, this pan ensures even cooking and is essential for creating the beloved socarrat, that crispy, caramelised rice layer at the bottom.
Broth:Â The base liquid sets the flavour, so make sure it's high-quality, whether it's chicken, fish, or vegetable broth.
With these essentials ready, you're set to make the best paella at home. Here are the three recipes we tried – with all the tips to perfect them!
Recipe 1: Meat Paella
This version of paella is hearty and satisfying, made with tender cuts of meat and richly flavoured broth.
Ingredients:
80g onion, finely diced
70g leek, sliced into rings
80g green beans, cut into 1-inch pieces
50g tomato purée
50ml red wine
100g Bomba rice
250g chicken or pork tenderloin, diced
500ml chicken or meat broth
Spices: 1 garlic clove, 0.5g garlic powder, 0.5g dried rosemary, 0.2g thyme, 0.005g saffron, 1g paprika
A sprig of fresh rosemary
Method:
Heat extra virgin olive oil (EVOO) in a paella pan over medium heat. Add garlic and rosemary to infuse the oil until golden, then remove.
Brown the meat for about 2 minutes per side and set aside.
Add onions and caramelise until golden, then leeks and green beans, stirring until softened.
Pour in red wine, let it reduce, then add tomato purée and simmer.
Make a small well in the pan, and add EVOO and the crushed spice paste.
Stir in the rice, coat well, then add broth, simmering for 4 minutes without stirring.
Let the socarrat form at the bottom, then top it with meat and finish it in the oven at 200°C for 15 minutes.
Recipe 2: Wild Mushroom Paella
This wild mushroom paella is a must-try for a meat-free, deeply savoury option.
Ingredients:
40g onion, finely chopped
40g leek, finely chopped
80g carrot, finely chopped
50g tomato purée
80g dehydrated mushrooms (hydrated for 30 minutes, or 120g if using fresh)
200g raw mushrooms, such as Portobello
100g Bomba rice
500ml vegetable broth
5ml truffle oil
50ml red or white wine
Spices: 0.5g rosemary, 0.2g thyme, 0.5g garlic powder
Method:
Heat EVOO in a paella pan, cook mushrooms until golden, then set aside.
Sauté carrots in EVOO until caramelised, then add leeks and onions.
Return the mushrooms to the pan, cook briefly, then pour the wine, reducing until evaporated.
Add tomato purée and spices, then stir in rice to coat.
Pour in vegetable broth, stir gently for 4 minutes, then stop stirring to allow the socarrat to form.
Top with mushrooms, drizzle with truffle oil and bake at 200°C for 15 minutes.
Recipe 3: Seafood Paella
This seafood paella captures the taste of the Spanish coast with tender shrimp and calamari.
Ingredients:
80g onion, chopped
80g bell pepper, chopped
50g tomato purée
1 garlic clove, peeled
500ml fish broth
100g Bomba rice
200g fresh or frozen calamari (whole or rings)
4 large shrimp
50ml white wine
Spices: 1g paella mix, 0.025g saffron, 1g garlic powder, 1 strip of lemon peel
Method:
Heat EVOO in a paella pan, add garlic and lemon peel to infuse, then remove both.
Cook calamari for 40 seconds, set aside, then cook shrimp for 40 seconds on each side.
Sauté onions until golden, add peppers and cook together until softened.
Add white wine, let it reduce, then stir in tomato purée and spices.
Mix in rice, pour fish broth, and simmer without stirring to form the socarrat.
Place seafood on top, bake at 200°C for 15 minutes, and finish with a touch of lemon zest for brightness.
FAQs on Paella
What's the best rice for paella?
Bomba rice, a short-grain variety from Spain, is the top choice. Its unique structure allows it to absorb flavours while keeping a nice texture.
How do I make a good seafood stock for paella?
Use shrimp shells, fish heads, and a bit of white wine, simmering everything together for 30 minutes to extract the flavours. Strain before using.
How can I prevent paella from sticking to the pan?
After initial stirring, avoid moving the rice around. Let it sit undisturbed to develop the socarrat, which creates the characteristic crispy bottom.
Final Thoughts: Bringing Spain to Your Kitchen
With these three recipes, you'll master the art of paella. Each version brings a unique taste of Spain, from the earthy mushroom variety to the bright seafood paella.
So, grab your pan, pour yourself a glass of wine, and get ready to savour the taste of Spain right in your kitchen.
¡Buen provecho!
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