Paella

Make your way to the beautiful coasts of Spain with the flavours and aromas of a classic Paella. Traditional paella recipes incorporate a combination of rich spices, chorizo, vegetables, seafood, and of course, paella rice. The end result is a heartwarming comfort-food meal, ideal for summer gatherings of all sizes.

The key to pulling off any paella recipe is getting the socarrat – a layer of toasted rice at the bottom – just right. The Paella Pan is best suited for this particular recipe, featuring a wide and shallow surface that allows for even cooking of the rice. While the seafood contrasts the Paella rice to perfection, the spices play a huge role in providing the classic Spanish aroma this dish is known for.

Whether you are having guests over for a pool party, or want to steal the spotlight at your next potluck, our Paella recipe accommodates. Serve this dish directly from your Paella Pan for a great family-style meal! This paella recipe serves between six and eight portions and takes just under two hours to prepare. Here are all the ingredients you need to grab on your next grocery run, but feel free to include your preference of seafood!

In a large bowl, toss the prawns, calamari, mussels and clams with 2 tbsp (30 ml) of the oil. Season with salt, pepper and the sweet paprika.

In a pot, heat the chicken broth with the saffron for at least 10 minutes to infuse the broth with flavour and color. Keep warm.

Heat the Paella Pan on medium-high and add the remaining olive oil. Add the chorizo and cook until browned on both sides. Set aside. Add the prawns and calamari to the pan. Cook quickly to give the seafood a little colour and to coat in the chorizo fat. Remove from the pan and set aside.

Add the onion and cook, stirring occasionally, until translucent. Add the garlic, tomatoes and red pepper, stirring often. Cook for about 8 minutes, and then add the smoked paprika. This creates a thick, flavourful sofrito that will add depth to the paella.

Add the rice and chorizo to the pan and cook about 1 minute. Stir in the white wine.

Ladle 5 cups (1.25 litres) of the warm chicken broth into the paella pan and season with salt. Add the capers and bay leaves. Reduce the heat to medium. Distribute the rice evenly across the pan with a wooden spoon and cook for 10 minutes, stirring in ½ cup (125 ml) of broth at a time, as needed. Again distribute the rice evenly across the pan. Cook for 10 minutes without stirring.

Check the texture of the rice. If it is too al dente, add more broth, ½ cup (125 ml) at a time, until tender. Gently nestle the mussels and clams into the rice, along with another ½ cup (125 ml) of broth. Reduce the heat to medium-low. Cover with foil and cook, without stirring, until the shells start to open, about 8 minutes. Add the prawns, calamari and peas. Cover and cook another 5 minutes or until the shrimp are pink, the mussels and clams have fully opened, and the rice has absorbed the liquid.

Remove the pan from the heat. Cover with foil and let sit for 5 minutes before serving. (Discard any mussels and clams that have not opened.)

Remove the bay leaves. Garnish with parsley and serve with lemon wedges