Making A Spanish Paella Without A Paella Pan Recipe

I absolutely adore this recipe because it’s a vibrant, flavor-packed journey that brings the warmth of a Mediterranean fiesta right to my table. The combination of smoky chorizo, tender chicken, and fresh seafood all coming together over perfectly cooked rice is an irresistible delight that makes my taste buds dance with joy.

Crafting a colorful Spanish-style paella without a traditional paella pan? Totally doable.

Start with olive oil, and a base of nearly caramelized onion and minced garlic. Season with smoked paprika and saffron.

If you’re a seafood lover, add mussels and shrimp. Don’t forget to use Bomba, a short-grain rice that’s perfect for absorbing flavors and color.

Paella is always beautiful, but this one really glows. Chicken, red bell pepper, and peas ramp up both the flavor and the nutrition in a way that’s filling but not heavy.

Assembling the dish hardly feels like cooking. You bring everything together in layers, one after the other, and let it simmer.

Ingredients

Olive Oil: Good Fats; boosts taste, contributes to richness, predominantly unsaturated.

Onion: Contributes sweetness and depth; excellent source of vitamin C.

Garlic is a fragrant ingredient that also serves as an ingredient with medicinal qualities.

It has numerous antibacterial properties and is known to bolster one’s immune system.

Bell Pepper (Red): Sweet, vivid hue; rich in vitamins A and C.

Chicken thighs: packed with protein; moist, tender; rich in B-vitamins and minerals.

Smoked Paprika: Imparts a smoky taste; abundant in antioxidants; vibrant red hue.

Saffron Threads: Gives the distinctive yellow color and unique earthy-sweet flavor; high in antioxidants.

Bomba rice absorbs flavors, as does any good Spanish rice, but it does something more: it has a magic way of holding onto the cod and potatoes in the dish, making every bite an experience more than a simple taste.

And that’s why the seafood within the dish matters so much.

Chorizo is spicy and savory, with a bold flavor; it’s a source of protein and fat.

Sweet and textural, peas contribute a rich source of fiber, along with vitamins and minerals.

Ingredient Quantities

• 4 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 teaspoon smoked paprika
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1 cup (200g) Bomba or Arborio rice
• 1/2 cup (120ml) dry white wine
• 2 1/2 cups (600ml) chicken broth
• 8 ounces (225g) mussels, scrubbed and debearded
• 8 ounces (225g) shrimp, peeled and deveined
• 4 ounces (115g) chorizo, sliced
• 1/2 cup (75g) frozen peas
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving
• Fresh parsley, chopped, for garnish

Instructions

1. In a large, deep skillet, heat medium 2 tablespoons of olive oil. Chorizo sliced into rounds and mixed with the oil cooks up nicely. Cook it until it releases its oil and becomes slightly crispy. Remove from the pan and set aside.

2. In the same skillet, add the onion and cook until translucent. Next, add the garlic and red bell pepper, cooking until softened.

3. Move the vegetables to one side of the pan and add another tablespoon of olive oil to the empty side. Turn the heat up to medium-high and add the chicken to the pan. Cook it until it is browned on all sides.

4. Mix the smoked paprika into the chicken and vegetables; then stir in the soaked saffron along with its water.

5. Stir the rice into the oil and spices, making sure to coat all the grains. Add the white wine and let it bubble away until it has mostly disappeared.

6. Incorporate the chicken broth and salt and pepper to taste. Then bring everything to a low boil and, without stirring, reduce to a gentle simmer.

7. Once 10 minutes have passed, place the mussels and shrimp within the rice, ensuring they are nestling into the grains. The liquid in the pot should be covering the shellfish.

8. Distribute the peas and cooked chorizo on top; continue cooking until the mussels have opened, the shrimp are opaque, and the rice is tender.

9. Pour the leftover tablespoon of olive oil on top and wrap the skillet with a lid or foil to let it take a breather for 5 minutes, off the heat.

10. Sprinkle with minced parsley and serve accompanied by lemon wedges.

Equipment Needed

1. Large, deep skillet with lid or foil
2. Sharp knife
3. Cutting board
4. Measuring spoons
5. Measuring cups
6. Wooden spoon or spatula
7. Small bowl (for soaking saffron)
8. Tongs (optional, for turning chicken)
9. Spoon or small ladle (for serving)

FAQ

• Q: Can I use a different type of rice if I don’t have Bomba or Arborio?A: Yes, medium-grain rice is acceptable, but do not use long-grain types—they won’t absorb flavor as well.
• Q: Is there a substitute for saffron if I don’t have any?A: Saffron is unique; however, for color, you can substitute a small amount of turmeric, though the flavor will differ.
• Q: Can I make this paella vegetarian?A: Yes, substitute chicken and seafood with more vegetables such as artichokes and green beans, and use vegetable broth.
• Q: Do I need to pre-cook the chorizo?A: No, the chorizo will cook with the rest of the ingredients, sending its flavors into the paella.
• Q: How do I know if the mussels are fresh and safe to use?A: Fresh mussels should be tightly closed or close when tapped. Discard any that remain open.
• Q: Can I omit the wine in this recipe?You can definitely substitute the wine with additional chicken broth if you are not using alcohol and prefer that. However, if I am allowed to offer the counter opinion, the wine should not be omitted in this dish. Not only does it add flavor (as all the other ingredients do), but it also provides a balance to the dish that I think would be noticeably absent had I used only chicken broth. Not that chicken broth isn’t good—even great in its own way! But it’s just that using wine brings a kind of more nuanced depth to the flavor. The other ingredients are really doing the heavy lifting in terms of flavor, with the wine adding that kind of savory, slightly acidic note that makes a dish like this so wonderful.
• Q: What’s the best way to prevent the rice from sticking to the pan?A: Use a broad, stout pan and do not give in to the temptation to give the rice a stir when you have added the liquid.

Substitutions and Variations

Substitute canola oil or vegetable oil for olive oil.
Paprika that has been smoked: Replace with standard paprika and a dash of cayenne pepper if you want some spice.
Bomba or Arborio rice: If you can’t find Bomba rice, substitute it with another short-grain rice such as Calasparra or even sushi rice.
Substitute chicken broth or vegetable broth for white wine.
Chorizo: Replace with another spicy sausage such as andouille or even use Italian sausage for a milder substitute.

Pro Tips

1. Saffron Enhancement To fully release the flavor of saffron, crush the threads before soaking them in warm water. This will help distribute the saffron’s distinctive aroma more evenly throughout the dish.

2. Chorizo Crispiness For the crispiest chorizo, make sure your skillet is hot before adding the sliced rounds. This ensures they sizzle as they hit the pan, enhancing their texture and releasing the maximum amount of flavorful oil.

3. Rice Cooking Tip Resist the urge to stir the rice once the broth has been added. This will allow it to form a delicious, crispy crust on the bottom, known as the “socarrat,” which is a prized component of this type of dish.

4. Seafood Timing Add the mussels and shrimp to the dish just as the rice is beginning to look cooked but still has some liquid. This timing ensures the seafood is cooked perfectly—mussels opened and shrimp just opaque—without overcooking.

5. Rest Period Allowing the dish to rest for at least 5 minutes off the heat under a lid or foil helps all the flavors meld together and the rice to absorb any remaining liquid, making every bite more cohesive and flavorful.