Varied Paella Recipes

Paella is a very tasty and nutritious Spanish dish that now you can cook at home however you like.


Tasty Varied Paella Recipes, so you can choose to your liking.

Paella is a very tasty and nutritious Spanish dish, known internationally and is one of the icons of Spanish gastronomy.

Its base is rice and it originates from the Valencian Community (Spain).

It was described for the first time in Spain in the Albufera area of ​​Valencia , where its existence in the s. XVIII.

In this recipe, the rice is cooked together with other foods in a pan, usually wide and with handles, also called paella or paellera.

Recetas de paellas Paellera
Paellera o paella


Spanish culture

There is no single way to prepare paella, even in Valencia each restaurant has its own way of preparing it.

But all the varied paella recipes are delicious.

Currently, there are several types of paella depending on the ingredients you cook it with. The most commons are:

  • the seafood paella, made with a combination of fish and/or shellfish.
  • the mixed paella, which consists of a mixture of meat and seafood (or fish).

Within the mixed or seafood varieties, the types of meat, fish or shellfish may vary, and even some vegetables.

As we said before, in paella recipes, there is no single exact way to prepare paella, since keeping the basics there are always slight variations from one recipe to another.

You can make a good paella with several types of ingredients according to your tastes or the products you have in your country.

The yellow colour is characteristic of paella, for which saffron is used. This spice is important because it gives it not only a characteristic flavour but also its typical yellow colour.


Recetas de paella
En las recetas de paella se utiliza azafrán o similar

If you couldn’t use saffron, don’t worry, you could also use a paella seasoning that, along with other spices, also contains saffron or even powdered colouring to give it that yellow colour.

Normally, the most used rice is round rice. And the broth is usually double the amount of rice.

If you didn’t have a paella pan, you could use a wide frying pan.

If you like it, you can buy a paella pan online at Amazon or similar, to use it every time you go to cook paella at home or at a gathering of friends.


Here we leave you three delicious varied paella recipes: one written and two video links of different ways of making paella so that you can cook it to your liking, whenever and however you want.

Follow the steps of the one you like the most. Too easy.

I hope you enjoy both cooking and eating it.


Paella recipe

Ingredients for 4 people.

  • 400 gr of round rice
  • 800 ml of fish broth (it can be bought, but if you go to the fishmonger ask for some fish heads, and only these or the carcass, immersed in the water, will provide the ideal flavour for the preparation)
  • 1 large or 2 medium cuttlefish
  • 12 prawns
  • 6 scampi
  • 250 gr of clams or clams.
  • 250 grams of mussels
  • 150 gr of Peas
  • 1 medium onion
  • 1 red bell pepper
  • Saffron
  • Salt
  • Parsley
  • A garlic clove
  • 2 ripe tomatoes

Plato de paella
Plato de paella

How to make a Paella step by step:

  1. To start we will put a good jet of oil in the paella pan and once hot we will add the shellfish: prawns, langoustines and clams -which we will have previously cleaned with water, when they are golden we remove them and reserve them separately.
  2. Next, we will cook the chopped cuttlefish until it is golden. We will withdraw it and reserve it.
  3. Next, we fry the finely chopped onion and garlic and the pepper cut into strips. We will let it fry well until it is soft, and we will remove only the pepper. In this part, we will also add the cuttlefish ink so that the preparation takes on more fish flavour.
  4. Add the grated tomatoes and mix until they are cooked.
  5. It is time to put the rice. We will stir it for a while. The idea is that it is well impregnated with the sauce so that it has more flavour. After a few minutes, we will add the fish broth, salt and saffron.
  6. We will add the rest of the ingredients that we had removed, in a beautiful and orderly way -as an example you have the photo- from this moment we will no longer remove the ingredients.
  7. We raise the heat to a high level until it begins to boil and once the water boils, we will keep it on low heat for about 20 minutes.
  8. Remove the paella pan from the heat and let it rest for 5 minutes before serving.
  9. You can cut some lemon wedges and put them around the paella, this will give a fresh touch and a note of colour to the presentation of your plate.”


Enjoy it!

Paella en el campo
Paella en el campo con amigos

More information and references:

    • -Paella. Available Here
    • -María Molina. paella dish. Original image available here
    • -Alterfines. paella pans Original image available here
    • -hodiu. Saffron. Original image available here
    • David Loong. paella dish. Original image available here
    • Paella at The Estate. Original image available here
    • -Pepe Bar paella recipe. Available Here
    • -Home Cooking Recipes. Mixed seafood and chicken paella. Available Here
    • -Paellas and Valencian cuisine. Valencian seafood paella, authentic recipe. Available Here

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