You may be surprised to know that you don’t need a lot of time or a special pan to make delicious Spanish style. Here’s a terrific easy paella recipe that you can get on the table in an hour.
I always thought of paella as an exotic, difficult-to-make dish because my mother-in-law was my role model. She made paella that was so impressive I was in awe. She had the special special pan for paella and it would come out of the oven bursting with chicken, lobster, shrimp, sausage, and mussels. I have her recipe, and I promise to share it at some point in the future.
For now, life feels pretty hectic, so I am happy to announce that paella doesn’t have to be complicated or time-consuming, and you don’t need a special pan.
SPANISH PAELLA FUN FACTS
- In Spain, where paella originated, it is a common weeknight dinner.
- Paella isn’t defined by the seafood and meats it contains. In fact when it was created in the mid nineteenth century – by workers in the fields of Valencia, Spain – it contained whatever local ingredients were available – usually snails and rabbit.
- Saffron-infused short-grain rice and aromatic vegetables are what make paella paella. It’s up to the chef to decide which types of meat, poultry, seafood or vegetables to include.
- Paella was originally cooked over an open fire, imparting a nice smokiness to the dish. Smoked chorizo sausage and woody, smoky spices like paprika and rosemary make up for the lack of a wood fire.