I love a good paella. The combination of the crispy rice with seafood, smoky chorizo, and sweet vegetables is hard to beat. Unfortunately it is pretty difficult to find in Texas.
So over the years Seth and I have been working on perfecting our paella recipe at home, and it is pretty darn tasty, if I do say so myself. We worked out a combination of stove-top and grill cooking that is easy, consistent, and delicious! Especially if you have a paella pan (which I would recommend if you plan on making this occasionally) the grill is important because it gives you a much larger cooking area than a stove burner. Most paella pans are at least 15 inches wide which doesn’t fit very well on the stove, and that means your paella won’t cook very evenly.
Every paella recipe is a little different, and the recipe below is the ingredient combination we like best. Feel free to add or remove ingredients as you like, or as they are available in your area. A few suggested swaps:
- chicken thighs
- roasted red peppers
- artichoke hearts
- green beans
It’s also a versatile dish- perfect for an one-pan dinner or as part of a larger tapas spread! Just make sure to have plenty of sangria to go with it.
This post may contain affiliate links. Thanks for reading!