Paella! This famous saffron infused rice dish is a traditional Spanish recipe that comes fully loaded with seafood or anything your heart desires! You don’t need a paella pan to cook paella, any skillet or even a large pot will do, and it’s surprisingly straightforward to make.
Terrific festive party food!
Paella recipe
If you’ve always wanted to but been too afraid to try Paella, I can assure you – there is no reason to be scared! If you approach it the right way – and I like to keep my recipes as risk free as possible – you will end up with rice that’s cooked exactly to your taste in a saffron infused, flavour loaded sauce with all your seafood cooked to perfection.
No overcooked seafood, and no mushy rice around here!
The beauty of paella is that it is in fact extremely flexible. Don’t get too hung up about getting the exact seafood I use. Don’t listen to the authors who tell you that you MUST use homemade fish broth or buy extremely expensive seafood stock.
I learnt Paella the Migeul Maestro* and Rick Stein way – as he wrote in his Mediterranean Escapes cookbook, Paella, whether it be for a quick midweek meal or a large festive gathering, is meant to be relaxed and fun, not stressful with strict rules.
So just chill out!! 😉
* Miguel Maestro is Australia’s most well known Spanish Chef.
I say this is a straightforward recipe but I AM going to spend a bit more time on explaining steps and process visuals than I usually do (short recipe video extremely helpful for first timers) because I’m guessing paella is a bit of a special occasion dish for many and I want to ensure you nail it! (And you will, I promise – if you follow my steps!)
Best rice to use for paella
The best rice to use for paella is Spanish rice labelled as:
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Bomba Rice – or arroz bomba (“arroz” means rice in Spanish);
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Valencia rice or Arroz de Valencia (pictured below) – the other common name for Bomba Rice; or
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Calasparra Rice -or Arroz Calasparra.
Paella rice packets tend to be very helpful providing clues such as pictures of Paella or “perfect for paella!” splashed across it. 🙂
Where to find paella rice – here in Australia, paella rice is sold at most Woolworths and Harris Farms, some Coles, delis, Spanish or Mediterranean delis (some Italian ones too), or gourmet stores. See below for best subs using more common rice.
Paella rice is a short grain variety of rice (ie it is short in length, distinctly different from basmati which is very long). The unique quality of paella rice is that it absorbs more liquid than other types of rice without getting bloated and mushy, making it ideal for a dish like paella where you want the rice to absorb loads of flavour.
Best substitute for paella rice is risotto rice (arborio rice) which has similar characteristics ie. ability to absorb lots of liquid, except risotto goes creamy if you stir it. The next best is medium grain rice – the same rice I use for rice pudding.
I do not recommend using: brown rice, long grain white rice, black rice, wild rice or any other fancy type of rice. And in anticipation of someone asking – NO to quinoa!!! (A million Spaniards almost fainted at the thought).
What goes into Paella
I divide the stuff that goes into Paella into 2 groups:
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The Base Ingredients – rice, aromatics (garlic, onion, saffron), stock;
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The Add Ins – chicken, seafood, chorizo
1. The Base Ingredients
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Paella rice – as discussed above. Buy anything labelled as Bomba, Valencia, de Valencia or Calasparra – or simply “paella rice”!
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Saffron – a signature part of paella is the warm yellow tinge of the rice and delicate saffron flavour. Saffron is expensive, even more expensive than gold by weight! So if your budget won’t stretch to real saffron threads, use a pinch of saffron powder (it’s artificial but will provide the same colour hit and some flavour – but don’t worry, we have tons of other flavour in this paella!);
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Stock/broth – just store bought chicken stock is fine here, we are going to get tons of seafood stock from the seafood we use. If you’re in Australia and insist on using fish or seafood stock, get the good stuff from gourmet or fish shops, do not buy supermarket cartons (they are quite nasty). US reads: I can highly recommend clam juice as an option if you want extra seafood flavour;
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Garlic and onion – essential flavour base;
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Tomato – fresh tomato is the traditional method but if you can’t get good juicy fresh tomato (as I couldn’t when I filmed the video), use canned instead;
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Capsicum/bell peppers – also adds to the flavour base, I really recommend using it; and
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Peas – optional, I like that it adds a splash of colour in an otherwise very red/yellow dish!
2. The Add Ins
And here are the proteins I put in the paella – chicken, chorizo*, calamari, prawns/shrimp, mussels. A very classic, popular combination.
* 45 million Spaniards just threw up their hands in protest at the inclusion of Chorizo, declaring it’s not traditional! But outside of Spain, it’s considered a key ingredient – and it adds a ton of flavour to the dish. 25 million Aussies would throw up their hands in protest if I left it out! So it’s in. 🙂
Forgot to include calamari in the above photo! if you don’t find rings, buy a squid tube then slice it – as pictured below.
How to make paella
Here’s how to make paella in 4 simple steps:
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sear chorizo and squid first, then remove;
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sauté onion and garlic, brown chicken, then cook the rice in the broth with some of the chorizo;
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partway through cooking the rice, squidge the prawns/shrimp and mussels in which will leech a STACK of juices into the rice, adding loads of flavour; and
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pop squid back on top, then cover and rest for 5 minutes before serving!
Part 1 – sear, make flavour base, add rice and stock
This part is pretty straightforward. The only key tip here is to only cook the squid/calamari for 90 seconds – squid cooks super fast and goes rubbery quite quickly!
You don’t need a paella pan. Any large skillet will work fine – or even a wide pot. In fact, paella pans require more advanced cooking skills because the everyday paella pans tend to be quite thin which makes the rice very prone to burning unless you have a stove burner made especially for paella (they have wide rings that turn down pretty low).
Note how we return some of the cooked chorizo back in to cook with the rice. It adds great flavour into the dish as well as salt.
Part 2 – cook rice, squidge in seafood
The rice is cooked uncovered – this is a distinct cooking technique for paella compared to other iconic rice dishes of the world like Jambalaya and Biryani. Initially, we cook the rice for just 10 minutes – at this stage, it will be partially cooked though it will seem to absorb most of the liquid.
But wait! There’s more liquid to come!
We add the prawns and mussels partway through cooking the rice because they cook faster. So the idea here is that the prawns, mussels and rice all finish cooking at the same time. If the seafood was added with the rice, they would overcook. Nobody wants rubbery prawns in their paella!
The prawns and mussels (especially the mussels) leech an astonishing amount of liquid as they cook – around 3/4 of a cup. Not only does this provide the extra liquid required to finish cooking the rice, it’s essentially our very own homemade seafood stock that adds a load of incredible flavour into our paella!
Part 3 – garnish and rest!
The home stretch! After 8 minutes, the prawns will be perfectly cooked and the mussels will be open so you know they’re cooked.
You will need to taste the rice to ensure it’s perfectly cooked (I know, I know, what an inconvenience! 😉). And it will still be a bit liquidy which is exactly what you want – because now we’re going to cover and rest it off the heat, during which time the excess liquid will be absorbed, leaving you with a bit pot of juicy paella rice, ready for serving!
Pop the cooked squid and reserved garnishing chorizo back on top before you cover it so the heat warms them through.
And just prior to serving, add some wedges of lemon and a sprinkle of parsley for colour!
How to serve paella
It’s entirely up to you whether you take it to the table as it is with the seafood completely covering the rice, or whether you give it a bit of a mix so the seafood gets jumbled through the rice a bit.
I tend to give it a bit of a mix to loosen the rice a bit, mix the flavour through a bit better and also disperse the seafood through. So I bring it to the table looking like this:
How much to make per person
Paella is such a great dish for a gathering because it’s easy to make loads in a giant pan or get multiple pans going at the same time! Use the scaler function on the recipe card to increase servings.
Allow for 1/3 cup / 60g of rice per person, plus around 150g / 5 oz of proteins and seafood. This is slightly on the generous side – but leftovers keep well, and nobody wants to be short!
PAELLA COOKING TIPS
Answering your burning questions about making Paella. 😉
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What rice to use for Paella? The best rice for paella is Bomba rice, also labelled as Valencia Rice or Rice de Valencia (Valencia is the region that Paella is said to have originated from). The other common rice is called Calasparra Rice (a region in Spain where it is grown). See above in post for more information.
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Best paella pan / skillet – Paella pans are large and shallow so the rice spreads out thinly and cooks evenly without stirring. But you don’t need a paella pan to make paella! Just use a large skillet. The key is to ensure the rice is not stacked up more than about 2 cm / 3/5″ deep (excluding the liquid & seafood added later, but including onion etc mixed throughout rice), to ensure even cooking.
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The liquid to rice ratio for paella is usually 1 cup of rice to 3 cups of liquid which is on the softer side than ideal. I use slightly less (2.3 cups liquid per 1 cup rice) because seafood drops a LOT of liquid (especially mussels) and you can always add more water/broth at the end to soften / finish cooking rice but you cannot UNDO overcooked, bloated, mushy rice.
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Cook in broth, not water – Fact is, the better the broth, the better the paella. The best is a homemade seafood broth. The 2nd best is a store bought chicken broth dolled up by simmering it for a while with some seafood offcuts, or make seafood paella like I have (so the flavoured seafood juices drop into the rice). The 3rd best is store bought chicken broth. Store bought fish stock doesn’t make the cut in my world – sorry. 🙂 (Unless of course, you get a gourmet homemade one.)
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Don’t stir!! Unlike risotto, paella should not be creamy. So once you add the broth, do not stir as this will activate the starch and make it gluey. The best paellas have a golden crust on the bottom, called the soccarat, and it’s the best part of the paella. 🙂
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Add seafood partway through cooking – Paella takes 20 to 25 minutes to cook. So squidge the seafood in partway through cooking to avoid overcooking it. Even partially submerged, it is enough heat to cook. The only exception is squid – it needs to be cooked super fast (2 minutes or less) or super long to make it tender (60 minutes). Anything in between is horrid and rubbery. For paella, we take the super fast route – cook it first, remove, add back later.
What to serve with Paella
Back in 2016, in my pre recipe video days, I shared this Paella recipe as part of a 3 course Spanish Fiesta! So here are some suggestions to make a full Spanish Feast:
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Easy Tapas Starters – garlic mushrooms, Spanish potato tortilla, and more! (No recipe video for these, being that they’re old recipes. If you want videos, put in a request in the comments section below!)
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This paella for the main
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Spanish CHURROS for dessert! Astonishingly straightforward to make – 20 minutes start to finish – and they also reheat extremely well which makes them great make ahead party food!
So. Much. Food.
So, SO happy! – Nagi x
Watch how to make it
Note: recipe calls for chopped fresh tomatoes if you have find ripe juicy ones which I could not. Canned crushed tomato is the best substitute which is what I’ve used.
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Spanish Paella
Ingredients
- 1 - 2 tbsp olive oil
- 7 oz / 200g chorizo (2 pieces) , sliced 1/2 cm / 1/5" thick (Note 1)
- 200g / 6 oz squid (calamari) , cut into 7mm / 1/4" thick rings (Note 2)
- 1 onion , diced (brown, white, yellow)
- 3 garlic cloves , minced
- 1 red capsicum / bell pepper , diced
- 1 1/2 cups paella rice ("Bomba", "Valencia" or "Calasparra" rice) (Note 3)
- 2 juicy ripe tomatoes, peeled and diced OR 3/4 cup canned crushed tomato (Note 4)
- 300g / 10 oz chicken thigh fillets , cut into 1.5" / 3.5cm pieces
- 3 1/2 cups chicken broth/stock (not low sodium) or homemade seafood broth (Note 5)
- 1 tsp saffron threads (or 1/4 tsp ground saffron, Note 6)
- 1 cup frozen peas
- 12- 16 medium / large prawns , whole (shell on) (Note 7)
- 12 large mussels , cleaned & check freshness (Note 8)
Garnish
- Fresh parsley , chopped
- 2 Lemons , cut into wedges
Instructions
- Chorizo - Heat 1 tbsp oil in a 30cm / 10" paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.
- Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
- Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.
- Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.
- Add Rice - Add rice and mix until the grains are coated in oil.
- Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.
- Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.
- Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).
- Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.
- Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
- Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).
- Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!
Recipe Notes:
- risotto rice - but add an extra 1/2 cup of water with stock
- medium grain rice - reduce water to 2 cups per 1 cup of rice (ie use 3 cups stock for 1.5 cups rice)
- long grain white rice, sushi rice - will work per medium grain rice, but finished dish mouthfeel quite different to paella (still tasty though!)
Nutrition Information:
Originally published August 2016, updated July 2020 with a new video, and lots more process steps!
Life of Dozer
Discovered a new way to exercise Dozer – using a drone! It makes me tired just watching him 😂 Also so glad that food doesn’t move…. he’s very difficult to keep up with!
And from the original publication date: At Sydney’s beautiful Bilgola Beach, drooling over this Paella on my computer screen and waiting patiently for me to finish, hoping I’ll let him hit the surf. No such luck Dozer, no dogs allowed on this beach! No swim for you this morning. And no paella either! #HardLifeForDozer
Victoria Bradley says
Hi Nagi,
This looks/sounds delicious! I’m going to make this to take up to the cottage for the upcoming Labour Day long-weekend!
That said, do you have any tips on making this ahead of time and reheating it?
Thanks in advance!
Victoria (from Toronto, Ontario, Canada)
Nagi says
Sorry for the delay responding! I don’t advise making this ahead, sorry! Best made FRESH! 🙂 N xx
Breonna says
Hey! I’ve tried this recipe and it turned out so good. I wanted to try using a seafood stock instead of chicken. I saw in the notes that you don’t encourage using a store bought fish stock, is this the same thing?
Nagi says
Hi Breonna! Out of all the stocks at the shops, I put fish and seafood stock at the very bottom 🙁 Sorry to say! At least, the ordinary shops. You can get amazing homemade seafood and fish stocks at speciality stores so if you splurge then it will be fine to use a store bought stock. 🙂
Ada says
Hey Nagi … What a treat this is so beautiful. Paella is something I would not have attempted to make at home but now with your recipe available, I will have no hesitation to get this one right for the first time. It will be for a special occasion or perfect dinner party food! I love Dozer’s calmness on the Bilgola Beach photo, I don’t think I have ever seen him so relaxed in a beach setting 🙂 axx
Nagi says
He wasn’t relaxing at all. I had to bribe him with food to hold still for 1 second so I could take the photo!
Dorothy Dunton says
Hi Nagi! I forgot to say that I think you should do a German food week (I’m half German). Maybe sauerbraten, warm German potato salad, spatzel or dumplings, cabbage, pork ribs and sauerkraut, apple cake for dessert… ??
Nagi says
OOOOOOOHHHH!!! Dorothy! I would love to do a German week! You know, I am not well versed in German recipes but my brother is, he travels there frequently for work. The stories I could tell you about how he prepares for his trips…..dieting furiously to build calorie credits in anticipation of indulging excessively on German comfort food…..
Dahn says
Nagi I love this Spanish feast. I have to agree, even though Chorizo isn’t traditional it is used in so many paella dishes here in the U.S. and really does add another layer of flavor. There is nothing wrong with adding a little twist to a dish. I love this recipe and yes please to the mussels … yum.
I know this themed meal was not easy to put together in a post series but I can’t wait to see your next themed meal.
I bet you have a great Coq au vin, or how about a savory cheese souffle? Creamy liver pate? Cassoulet? I could go on.. yummm
Nagi says
Thanks so much Dahn! And thank you for your lovely email, I read it when you sent it and starting writing a response that is still in my drafts. The wedding looked incredible! I am so happy for you, and thank you for sharing those beautiful photos!! N x
Nagi says
I’m SO excited about the French theme….I’m choosing recipes now!!! Any requests?? 😉
Blythe says
Nagi-
This recipe looks fantastic!!! Ummm…. Where is the recipe for the churros in the photo dipped chocolate? Yum.
Nagi says
It’s coming on Friday!!! 🙂 N x
Eha says
For me paella is summer outside party food for the ‘hordes’ – so have a little time to go. Use risotto-rice and wait for that wonderful thick brown crust to form on the bottom: no one is allowed to touch until it is ‘just’ right! Yes, I have on occasion used chorizo . . . yes, I know it is not purist and basically I am 🙂 ! [Hmmph: a work weekend ahead and I have everything required bar fresh mussels . . . may just try to make a ‘wee little pan’ just for myself tomorrow: I DO have a sense of humour!!]
Richard says
Hi,
If you are in Australia and can’t get (or afford) any of the traditional paella rices, try “Sun Rice Medium Grain Australian Calrose Rice”. It works pretty well and is available from branches of the Devil’s Duopoly.
Nagi says
Woah! I didn’t know that. Calrose Rice?? So it’s much more absorbent than normal medium grain? 🙂 Thanks so much for the tip Richard!
Ryder says
Hi Nagi!
Wow this looks heaps fun!
and it seems a lot more interesting than the school lesson i’m in at the moment.
i managed to get a quick look at while the teacher wasn’t looking!
Nagi says
Oi!!! You should be concentrating while you’re in school!!! 😉 N x
Phil says
Hello Nagi from sunny California!
Your list of ingredients states 3-1/2 cups of liquid, but in your notes you state your preference is 2-1/2 cups for firm, and 3 cups for soft.
Is the amount in the ingredient list wrong, or am I missing something here?
Nagi says
Hi Phil! Love how thoroughly you read my notes! The notes refer to 2 1/2 cups liquid per cup of rice 🙂 I use 1 1/2 cups of rice in the recipe, so 1 1/2 cups rice x 2 1/2 cups liquid = 3.75 cups liquid required. But I use slightly less, being 3 1/2 cups of liquid, because mussels and prawns drop a decent amount of water. 🙂 Thank you again for being so thorough. N x
ann says
No, Dozer is not looking at your Paella recipe he is reading the emails I send to him.
Nagi says
OMG I’m in a room with someone taking a conference call and am under strict “SILENCE” instructions. I think a whole heap of Germans and Canadians just heard me snort with laughter when I read this!
ann says
If it was an Aussie snort then they wouldn’t have understood.
Nagi says
Snorted with laughter again!!!!
Susan Pascoe says
Nagi, thank you for the great recipes. I have always wanted to try paella and you make it sound so easy. I would need to make a chicken and vegetable version since several family members do not eat seafood. I would appreciate it if you would explain when to add the chicken and the vegetables.
I am looking forward to trying this!
Thank you.
Nagi says
Hi Susan! This recipe has chicken in it so follow the recipe. 🙂 After the chicken is white, add the veggies. I think zucchinis would be fantastic in this, and more red capsicum and MUSHROOMS!
Rocky Mountain Woman says
I’ve been wanting to make Paella all summer. You’ve inspired me to get out my paella pan and get cooking!
Lovely recipe.
Nagi says
Yes!!!! Do!!! 🙂 N x
Linda says
Hi Nagi, what a lovely paella recipe. I download almost all of your recipes, you have a great gift for making nice dishes, delicious ones. I make paella quite often, and my one little secret cheat, is, I use a bottle of Clamato juice instead of broth. It is available in Canada and the U.S. but I am not sure about other countries. It is used to make Bloody Caesars, a mixed drink here in Canada, I am sure you would love it. It is a bit spicy and tomatoey. Your recipe looks delicious and I shall certainly try it. In fact, the whole feast looks stunning. I really appreciate all of your recipes, and now I am downloading your mother’s as well. The apple did not fall far from THAT tree. Keep up the good work.
Linda from Nova Scotia, Canada
Nagi says
Oooh! I love that tip! We don’t have Clam Juice here in Australia but I can totally imagine it!!
May Lin says
Oh sorry I have one more question. What is the website for your mom’s recipes? I wasn’t able to find her blog. Thanks.
Nagi says
japan.recipetineats.com 🙂 Hope you love it!
May Lin says
I just tried your recipe. The paella was amazing! It was the closest that I can get to paella from Spain. Our grocery stores here in Alberta, Canada don’t have raw chorizo so I just put the cured chorizo after the broth has simmered.
I love your recipes! They are easy with simple ingredients but taste amazing. The stir fry sweet and sour chicken recipe was great too! Just like how it is served in restaurants. Do you know if I can substitute it with pork? What kind of cut should I use?
Nagi says
I’m so glad to hear that May! Thank you for letting me know! For the pork, any quick cooking cut is great, or thinly sliced neck or even belly 🙂 N x
Ana Maria says
I’m spanish (from Barcelona) and your paella looks very nice. Sure it tastes good 🙂
Only one thing… and yes, I know that even Jamie Oliver or Lorraine Pascale, put chorizo in paella, but chorizo is not one ingredient in paella. Every time that we see chorizo in a paella we want to cry XD
Nagi says
Ohhhhh….I’m sorry Ana! 🙂 I know it is not authentic, I should have said that in the recipe, but here in Australia, it is ALWAYS in Paella. Even the Spanish Chefs like Miguel Maestre put it in!!! I guess people outside of Spain just LOVE Chorizo that much. 🙂 I will add a note in the recipe about this! Thank you for reminding me! N xx
Ana Maria says
Don’t worry… with or without chorizo, sure it was great and yummy 😀
Oddree says
Hi Nagi & Dozer! This feast looks absolutely amazing – can’t wait for Churro Friday! I’ve also been enjoying your Snaps featuring this beautiful pup. Also – your shoes look so tiny!
Nagi says
My shoes ARE tiny! I have tiny hands and tiny feet ;( I blame my mum! I hope you like the Churros…..I did a video too, to show how the batter should look. It seriously takes 20 minutes to make, start to finish! They are SO insanely good. 🙂 N x
Adriana says
I realy love your recipes but as a spanish reader I must say something about this one… this is YOUR paella recipe, that is ok and looks great, but a spanish paella don’t use chorizo as an ingredient, ever, not even in those restaurants for tourist. Please, don’t take me wrong, I like your recipe, altough I always prefer a paella without chorizo, but this is a so common mistake that I’ve seen in “canal cocina” (something like “cooking netework”) and is something that scratch us a little bit…. And realy, is better without it 😉
P.s. sorry, my English is awful…
Nagi says
Hi Adriana! Please don’t apologise, your English is excellent and I’ll tell you what, you have one up on 90% of the world who can only speak ONE language. Thank you for reminding me, another reader pointed out the same and I am adding a note to the recipe to say it is not authentic to have Chorizo BUT here in Australia and in the UK – and in the US I believe – Chorizo is always used, even in restaurants. Even by Spanish chefs like Miguel Maestre. I guess it’s one of those things, like so many Asian dishes that have become slightly Westernised! So I am adding note in the recipe about this. THANK YOU for reminding me!!! N xx
Wolf says
With saffron not bring in my budget and rarely even available, I brown my rice in the oil first and keep a salt shaker of turmeric at hand. Just a light sifting renders the lovely color without giving the turmeric taste to the rice. I have used basmati and jasmine long grain, and both gave fine results. I always prefer fresh tomato over and canned sauce. Nagi, I really enjoy your daily email recipe. Thank you!
Nagi says
That’s a wonderful tip Wolf! Here in Australia, Saffron powder is available too which is much cheaper. Thank for you the tip, I will add it to the recipe!
Heather Lampman says
I want to make so many comments!…….You inspire me!
First – I was SO looking forward to your take on Paella, and I have to say that it was worth waiting for! I love the way you explain everything so that the directions and ingredients are clear!
Second – For more “feast” ideas – I love French food! And how about Italian? Or Japanese? You and your Mom could collaborate on that one! I’d love to see you do “The feast of the 7 fishes” when we get closer to Christmas! If you want a real stretch, some kind of Jewish feast (that includes Jewish Grandma Brisket) would be fun!
I could go on forever! Please give Dozer a kiss (on the mouth ’cause that’s what I do) for me!
You’re a star!
Nagi says
Hi Heather! I LOVE your enthusiasm, thank you!! I am definitely planning French soon! I actually really want to share a Coq au vin so I think I’ll do it soon, while it is still cool here in Sydney. And YES to a Japanese feast! Though I’d do it over on my mom’s blog as she claims rights over all Japanese recipes from hereon! 😉 I adore the idea of Feast of the Seven Fishes, thank you for the idea Heather! I think I will do that for my Christmas Feast this year!! Dozer kiss given. 🙂 On the cheek. Cause that’s what I DO!!!! N x