Easy to Make Paella
4 servings
30 minutes
Paella is the soul of Spanish cuisine, born in sunny Valencia among bustling markets and fragrant spices. This recipe is an easy and quick way to enjoy its rich flavor. Golden rice soaked in chicken broth gains depth from smoked paprika and cumin. White wine adds sophistication while tomatoes provide a slight tang. Tender and aromatic seafood makes the dish festive, and fresh lemon juice and parsley highlight its freshness. Paella is perfect for a warm family dinner or a gathering with friends, filling the home with the atmosphere of southern celebrations. Cook with love, enjoy with pleasure!
1
Heat oil in a large skillet. Fry the onion for 5 minutes until it softens.
- Olive oil: 1 tablespoon
- Onion: 1 head
2
Add paprika, cumin, and rice. Cook, stirring, for 1 minute, then pour in white wine or sherry. When the wine evaporates, add chicken broth and tomatoes.
- Smoked paprika: 1 teaspoon
- Dried cumin leaves: 1 teaspoon
- Rice for paella: 300 g
- Dry white wine: 3 tablespoons
- Chicken broth: 900 ml
- Canned tomatoes: 400 g
3
Season and cook uncovered for 15 minutes until the rice softens. There should still be a little liquid left in the pan.
- Chopped parsley: to taste
4
Add frozen seafood and cover with a lid. Simmer on low heat for 5 minutes or until the shrimp are cooked and the rice is ready. Squeeze lemon juice. Sprinkle with parsley. Serve garnished with lemon wedges.
- Seafood: 400 g
- Lemon juice: 15 ml
- Chopped parsley: to taste
- Lemon: 0.5 piece