Authentic Spanish Traditional Paella Recipe
Because if there is one thing people search endlessly for, it is an authentic paella recipe from Spain that actually works at home. Not a restaurant fantasy. Not a watered down version. Not something covered in peas and chorizo that makes Spaniards cry quietly into their wine.
This is the paella recipe I grew up around.
Simple.
Honest.
Seafood forward.
Golden but not neon.
And yes, I am going to say it out loud. I use turmeric instead of artificial orange coloring. Healthier. Cleaner. Still gorgeous. Still tastes like the Mediterranean.
I cook this when I want comfort but also drama.
Because paella always looks like you tried harder than you did.
This is a paella de marisco, seafood paella, made the Spanish way.
Paella recipe authentic from Spain
Paella recipe authentic from Spain is not about throwing everything into a pan and hoping for the best.
It is about order.
Timing.
Respecting the rice.
Paella is not risotto.
We do not stir forever.
We let things happen.
This recipe is written the way I actually cook.
I will tell you what matters.
And what people overthink way too much.
Paella recipe: Ingredients that actually matter
Let’s start with the non negotiables.
Here is what I use every single time.
Ingredients for 4 people:
- 2 cups white rice (SOS brand)
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large red pepper, chopped into medium pieces
- 300 g raw shrimp, peeled and deveined
- 500 g mixed seafood (mussels, clams, squid, white fish)
- 5 cups water or light seafood broth
- 2 teaspoons of salt, adjust to taste
- A pinch of black pepper
- ½ teaspoon pimentón paprika
- ½ teaspoon turmeric (I use turmeric instead of paella coloring seasoning, as it’s healthier).
- A pinch of saffron threads (about 10 to 12 threads)
That is it.
No peas.
No chorizo.
No garlic overload.
If you want garlic, add a clove quietly.
Do not announce it.
Why SOS rice is sacred
Paella recipe lives or dies by the rice.
I use SOS rice. Always.
Not because of marketing.
Because it absorbs liquid without turning into glue.
Other rice types behave badly.
They break.
They release starch.
They turn your paella into soup or sadness.
SOS rice stays separate.
Each grain drinks flavor like it knows its job.
If you use another brand, I cannot protect you.
The pan and heat situation
You do not need a massive outdoor paella burner.
You do need:
- A wide pan
- Low sides
- Even heat
More surface area matters more than depth.
Paella likes to breathe.
Crowded rice suffocates.
Step One: Olive oil and patience
Paella recipe step one is olive oil.
Not drowning.
But generous.
Heat the oil slowly.
Add chopped onion.
Add red pepper.
Let them soften.
Do not rush this.
Onion should look glossy.
Not brown.
Not crispy.
This step builds the base.
Skip it and everything tastes flat.
Step two: Seafood timing
This is where many people panic.
Do not.
Add the shrimp and seafood briefly.
You are not cooking them fully.
You are waking them up.
They will finish cooking later.
Sauté lightly.
Remove nothing.
Let flavors mingle.
Seafood releases juices.
That is gold.
Step three: Paprika, turmeric, saffron magic
Now comes the color.
Add pimentón paprika.
Quick stir.
Do not burn it.
Add turmeric.
This gives warmth and glow without chemicals.
Add saffron.
Crush it gently between your fingers.
Saffron smells like the soul of Spain.
Use less than you think.
It is powerful.
Season with salt and black pepper.
Pause.
Smell the pan.
If it smells good, you are winning.
Step four: Rice goes in once
Add the rice.
Spread it evenly.
Do not stir like risotto.
Just level it.
This is important.
Paella rice should settle.
Not swim.
Step five: The liquid rule
This is where people mess up.
For SOS rice, I use:
About 2.5 cups liquid per 1 cup rice
Liquid can be water or light seafood broth.
Pour gently.
The rice should be just covered.
Do not stir after this point.
Seriously.
Put the spoon down.
Step six: Let it cook in peace
- Bring to a gentle boil for 5 minutes.
- Then lower heat.
- Let it cook covered. Cook it for for 10 minutes.
- If you want socarrat, go ahead and after the 10 minutes, bring the boil to high for 5 minutes. If you do not want socarrat, turn off the heat and let it rest, covered by a kitchen cloth. If there’s still water when you turn it off, it’s normal, while it rests, the rice will soak it up.
- Note: a little bit of water/broth is normal before it soaks it up, if there is a lot of broth resulting from the boiling, the water-rice ratio was not the right one and you added too much water.
You will see holes forming in the rice.
This is normal.
This is good.
Do not touch.
Do not shake.
The socarrat conversation
Socarrat is the crispy rice at the bottom.
Some people obsess over it.
I like it.
But I do not burn my house for it.
If you want socarrat:
Increase heat slightly at the end.
Listen for a faint crackle.
Smell toasted rice, not smoke.
Turn off heat.
Let it rest.
Resting is not optional.
Resting time
Cover loosely with a lid or foil.
Wait 5 to 10 minutes.
This finishes the rice.
This is where magic locks in.
If you skip resting, the texture suffers.
Final texture check
Rice should be:
- Tender
- Separate
- Not wet
- Not crunchy
Seafood should be juicy.
Not rubbery.
Color should be golden.
Not fluorescent.
If it looks like sunshine in a pan, you did it.
Paella recipe table. Ingredients and purpose
| Ingredient | Why it matters |
|---|---|
| SOS rice | Absorbs flavor without breaking |
| Olive oil | Base flavor and mouthfeel |
| Onion | Sweet foundation |
| Red pepper | Freshness and color |
| Seafood | Depth and briny richness |
| Saffron | Aroma and authenticity |
| Turmeric | Natural color and health |
| Paprika | Smoky warmth |
| Salt | Balance |
| Black pepper | Gentle bite |
Paella recipe. Seafood paella vs other versions
Let’s talk comparisons.
Seafood paella is lighter.
Brighter.
More coastal.
Paella valenciana traditionally includes rabbit and chicken.
Different mood.
More rustic.
Paella recipe authentic depends on region.
Spain is not one flavor.
But seafood paella is what people fall in love with first.
It feels celebratory.
Vacation coded.
Sunday afternoon energy.
Paella recipe. What I do differently
I use turmeric.
Not traditional.
But practical.
Turmeric gives color and antioxidants.
It does not taste like curry here.
It blends.
I also do not overload seafood.
Too much seafood releases water.
That ruins rice texture.
Balance matters.
Paella recipe. Mistakes I made so you do not have to
I have messed this up before.
Here is what I learned.
- Stirring ruins everything
- Too much liquid makes soup
- Cheap rice betrays you
- High heat burns spices
- Adding lemon juice early breaks texture
Lemon goes on the plate.
Not the pan.
Paella recipe. Serving it the Spanish way
We eat paella straight from the pan sometimes.
No ceremony.
But if plating:
Serve immediately.
Do not reheat aggressively.
Paella hates the microwave.
If you must reheat, use a pan with a splash of water.
Paella recipe FAQ
What rice is best for paella recipe?
SOS rice. Always. It holds shape and absorbs flavor properly.
Can I use frozen seafood?
Yes. Thaw completely and drain well.
Why is my paella mushy?
Too much liquid or stirring after adding rice.
Is turmeric traditional in paella?
No. But it is a healthier alternative to artificial coloring.
Can I make paella without saffron?
You can, but it loses depth. Even a small pinch helps.
Should paella be dry?
Yes. Moist but not wet.
Can I make paella in advance?
It is best fresh. Paella does not age gracefully.
Paella recipe tips that actually help
- Measure rice carefully
- Prep everything before starting
- Trust the process
- Let it rest
- Do not chase perfection
Paella is forgiving if you respect basics.
Paella recipe. Why this dish never gets old
I have cooked paella on quiet weekdays.
And loud family days.
It always feels special.
It smells like home.
And holidays.
And Spain.
This recipe is not fancy.
It is real.
And it works.
Paella recipe. Outro
Paella recipe.
If you take one thing from this post, let it be this.
Paella is about restraint.
Not excess.
Good ingredients.
Proper order.
And patience.
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