You Don’t Need To Go To A Spanish Restaurant To Enjoy A Delicious Paella

You Don't Need To Go To A Spanish Restaurant To Enjoy A Delicious Paella

We could point out just a hundred qualities about Spanish culture. The diversity among the regions offer a great deal of traditional elements that are different and which still bear some similarities. And even though some of them are definitely Spanish in origin, the fact that the country conquered other regions of the world has greatly influenced the construction of their own culture. So, as varied as its regions can be, there’s still something connecting all of them together and also, the country to the world.

Of all the Spanish cultural features that we could talk about, this is specifically true when it comes to food. Some typical ingredients in this gastronomy have been imported from the Americas and they found a way to make it work together with the ingredients provided by their own region.

The star dish: paella

Spanish cuisine is one of the most famous in the world and, wherever you go, some names make you travel directly to the center of Madrid, Seville or Barcelona. Paella may be the star dish and they’ve earned it, but it came as a cost. There’s this wrong idea that paella can only be made by professionals or that it takes just too long to make at home or that it uses one too many ingredients. Well, that’s simply not true. At least not all of it. Even though the list of ingredients might be long, paella can be easily adapted to your likings and cooking is simple, not only because of the steps, but also because it only uses two pots max in the making. 

So, there’s no reason for you two miss the opportunity of trying out what’s maybe the best paella recipe you’ll find.


Shimp stock:

  • Shrimps.
  • 1 onion.
  • Bay leaves.
  • 4 cups of water.


  • Spanish chorizo.
  • 2 tbsp of olive oil.
  • 1 onion.
  • 1 red bell pepper.
  • 5 cloves of garlic.
  • 2 tomatoes.
  • Bay leaves.
  • Smoked paprika.
  • 1 cup of dry white wine.
  • 2 chicken thighs.
  • 2 cups of rice.
  • 1 tbsp of saffron.
  • 1 cup of canned tomato.
  • Deveined shrimps.
  • Clams.
  • Fresh parsley.

Shrimp stock preparation:

  1. Peel and devein some shrimps to prepare a shrimp stock and roughly chop an onion.
  2. Place the shrimps and the chopped onions with some bay leaves in a big pot tog and pour four cups of water.
  3. Bring the mix to a boil over medium-heat and once it boils, lower the heat to the minimum. Let it cook for about twenty minutes.
  4. Once done, strain and let the shrimp stock sit.

Paella preparation:

  1. Chop and dice two chicken thighs and place them in a big pot with a tablespoon of extra-virgin olive oil. Cook, but not completely, on both sides, so you’ll need to turn them over. Take them out and set aside.
  2. In the same pot, mix two cups of chicken stock with two cups of shrimp stock. Bring the mix to a boil and reduce heat to low. Add a tablespoon of saffron.
  3. In a paella pan or a big sauté pan, pour two tablespoons of olive oil and keep the heat at a medium. Add the previously diced Spanish chorizo. Stir and cook for about two minutes.
  4. Add the diced onion, red bell pepper and five cloves of garlic. Mix and season with salt and pepper. Sauté for about five minutes.
  5. Add the canned tomato and just a few bay leaves. Season with smoked paprika and give everything a good stir. Cook for about three more minutes.
  6. Add a cup of dry white wine and let it cook until it almost completely evaporates.
  7. Take the chicken thighs back to the pan and mix.
  8. Add three cups of short-grain rice and add all of the mixed stock we previously made.
  9. At this point give everything a gentle stir and shake the pan to make sure everything is evenly distributed. Let it simmer on a low-medium heat for about fifteen minutes. Do not cover the pan at any point and do not stir after you have added the stock and the rice. Add stock if needed.
  10. Top the pan with the deveined shrimps and the previously washed clams. Let everything cook for an extra five minutes.
  11. Remove from the heat and cover the pan with foil. Let sit for about ten minutes. Uncover and pour olive oil. Serve and enjoy!

About the author

Tom Bernes

Tom Bernes is the Editorial Director at The Next Hint Inc.

Prior to joining The Next Hint Inc, Tom had a hand in a number of online and print publications, including as chief copy editor and Government Technology Magazine as managing editor. He also did a stint in Sydney as group editor of RBI Australia's manufacturing group, which is when he also developed an affinity (a love, really) for cricket.

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