Authentic Spanish Paella Recipe

In Spain, paella isn't just a dish ~ it's a cherished tradition, shared among family and friends. Originating from the Valencian region, paella has evolved into a global icon, celebrated for its bold flavours and communal dining experience.

But to truly feel the spirit of Spain in your own kitchen, one must go beyond the recipe and embrace the authentic equipment and ingredients that define this iconic dish. From the gleaming paella pan to the freshest robust meats, each element plays a crucial role in crafting a paella that transports you to the sun-kissed shores of the Mediterranean.

It is a known fact that the secret to the greatest paellas lies in sourcing the finest Spanish ingredients. Beginning with premium Bomba rice and fragrant saffron, each component contributes to the rich flavours and textures that define this beloved dish. At Iberica Food, we take pride in our commitment to authenticity, ensuring that every ingredient we offer meets the highest standards of quality. Our products are hand-picked, made by artisanal farmers and producers, most of which are family businesses that have been producing the best Spanish food for generations. It is important to us that we know where our food comes from and how it is produced – that’s why we know all of 50+ suppliers personally and why we don’t work with intermediaries, that way we can offer the best quality products at the best prices.
 Join us on a journey through the essentials of authentic Spanish paella whilst our recipe teaches to socarrat or scorch the paella. To the uninitiated, it may sound strange to talk of scorching food but here it relates to the burnt rice at the bottom of the pan which contributes so much to the flavour of the paella – more of that later.

Equipment: Whether you are catering for a crowd of 50 or as few as 2-3 people we have a range of paella pans that can be used on hobs, open fires,BBQ’s and in ovens! Not only this, but we also sell burners to accompany the pans for outdoor use. Our pans allow the rice to be cooked at the right speed and temperature to prevent it from burning and giving it an improved texture, homogeneous flavour and help you develop that all important socarrat. – See our selection

Ingredients: Feeds approx. 4-6 people.  
1.    Bomba rice: 400g.
2.    Chicken thighs: 4 pieces.
3.    Costilla’s (Short pork ribs): 500g.
4.    Spanish paprika (pimentón): 1 teaspoon.
5.    Saffron threads: 1 teaspoon. (Or alternatively our paella colouring)
6.    Olive oil: 3 tablespoons.
7.    Onion: 1 medium, finely diced.
8.    Garlic cloves: 2 cloves, minced. (optional)
9.    Tomato Frito: 175g.
10.  Runner beans (or any long green beans): 150g.
11.  Bell pepper (red): 1 large, sliced into long strips.
12.  Cooked Butter beans: 400g
13.  Chicken broth: 1 Litre
14.  2-3 sprigs of fresh rosemary
15.  Salt: to taste.

Instructions:

Prepare the Ingredients: Start by preparing all the ingredients. Chop the onion, garlic (optional), and bell pepper, and measure out the remaining ingredients. Add the Saffron threads (if using) to a cup with 50ml of boiling water to infuse.
Season and Brown the Meats: Heat 2 tablespoons of olive oil in a large paella pan over medium-high heat. Season the chicken thighs and Costilla’s with plenty of salt, then add them to the pan. Cook until golden brown all over. Remove the meat from the pan and set aside.
Sauté the Vegetables: Add the remaining tablespoon of olive oil and heat. Add the green beans and red pepper turning regularly until coloured. Remove the red pepper and set aside with the meat.
Add chopped onion to the pan and sauté for a few minutes until softened. Then add the garlic (optional) to the pan. Finally, add the butter beans and gently fry until slightly coloured.
Seasonings: Add the Spanish paprika, tomato fritto and stir to combine.
Incorporate the liquid and the Rice: Pour the chicken broth and Saffron (including water), or Paella colouring (if using), stirring gently to distribute the ingredients evenly. Turn the heat up high and when the broth begins to boil, add the Bomba rice to the pan ensuring even distribution. Important: do not stir the rice, as this will release the starch and give a creamy-like consistency to your paella.
Cook the Paella: Arrange the meat on top of the rice mixture, pressing it slightly into the liquid. Arrange the strips of pepper all the way around the pan. Let the paella boil fast, uncovered, for 10 minutes, until the rice becomes exposed and there are dents within in.
Turn the heat down low, add the rosemary sprigs and cover in foil and continue to gently cook for another 10 minutes.
Turn the heat up high again for 30 seconds to create the 'Socarrat' - the layer of crispy rice on the bottom of the pan!
Finish and Serve: Once the paella is cooked, remove it from the heat and let it rest for a few minutes. Serve hot, straight from the pan, with lemon wedges on the side for squeezing over individual portions.
Enjoy: Once you’ve tried the dish, we’d love to know how you got on. Visit our social media pages and upload a picture.