Spanish Paella Recipe


One of the most classic dishes of Spain, paella (py-AY-yuh) is a grand creation of varied flavors and ingredients. Saffron, the world's most expensive spice, baths the rice in a golden hue, while shellfish, meats, sausages and vegetables add color, texture and contrast. Named after the wide, shallow pan in which it is traditionally cooked, the dish is perfect for a party, as the heavenly aromas and festive colors will inspire all your guests to dance, sing and be merry.



  • 1/2 cup Spanish Olive Oil
  • 1/2 pound pork, cut in pieces
  • 1 chicken (1-3/4 pounds) cut up
  • 2 onions, chopped
  • 1 garlic clove, crushed
  • 1/4 pound uncooked ham, cut in strips
  • Salt, pepper
  • 4 cups boullion
  • 2 pinches saffron
  • 1 bay leaf
  • 1-3/4 cups uncooked rice
  • 2 green peppers, cut in strips
  • 4 tomatoes, peeled and cut up
  • 1 cup green peas (fresh or frozen)
  • 1 cup green beans (fresh or frozen)
  • 1/4 pound cooked shrimp
  • 2 ounces canned mushrooms


Heat the olive oil in a large skillet. Add pork and chicken: cook about 15 minutes, or until chicken is browned on all sides. Add onion, garlic and ham; cook about 5 minutes longer. Season with salt and pepper. Add broth mixed with saffron and bay leaf; cook 30 minutes. Remove bay leaf and add rice. Cover and continue cooking 15 minutes.

Meanwhile, heat 1 or 2 tablespoons olive oil in a heavy saucepan and add pepper and tomatoes. Cook about 5 minutes and add peas, beans and a little broth to prevent the vegetables from scorching. Cover and cook until vegetables are tender; add to rice mixture. Mix in shrimp and mushrooms. Season to taste with salt and pepper. Heat to serving temperature.

6 to 8 servings  

Provided by Aceite De Oliva De Espana (Spanish Olive Oil)

Paella Recipes

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified January 2007

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