Category: Spanish Recipes

10 Variations of Traditional Spanish Paella

Posted on by wf8eq

Here are 10 creative yet authentic variations of traditional Spanish paella, each with its own ingredient list and preparation instructions.

All follow the paella base method (sauté, simmer, absorb, rest) but vary in regional or thematic flair.

it's not just paella

1. Paella Valenciana (Traditional Classic)

Ingredients:

  • 2 cups Bomba or Calasparra rice

  • 4 cups chicken stock

  • ½ lb rabbit (cut small)

  • ½ lb chicken (thighs or drumsticks)

  • ½ lb flat green beans

  • ¼ lb garrofó (large white beans)

  • 1 tomato, grated

  • 1 tsp smoked paprika

  • Saffron threads

  • Olive oil, salt, rosemary sprig

Instructions:

  1. Brown chicken and rabbit in olive oil.

  2. Add beans, sauté 3–4 min.

  3. Stir in grated tomato, paprika, saffron.

  4. Add stock and bring to boil.

  5. Add rice evenly—don’t stir again.

  6. Cook 10 min on high, then 10–12 min low.

  7. Rest 5 min covered with a towel. Garnish with rosemary.

2. Seafood Paella (Paella de Marisco)

Ingredients:

  • 2 cups rice

  • 4 cups fish stock

  • 1 lb mixed seafood (shrimp, mussels, squid, clams)

  • 1 red bell pepper, sliced

  • 2 tomatoes, grated

  • 1 onion, chopped

  • Garlic, paprika, saffron, olive oil

Instructions:

  1. Sauté onion, garlic, and pepper.

  2. Add tomato and paprika, cook to a paste.

  3. Add rice, stir to coat.

  4. Pour in hot fish stock and saffron.

  5. Cook 15 min uncovered.

  6. Add seafood on top; steam 5–7 min until shells open.

  7. Rest 5 min before serving with lemon wedges.

3. Black Paella (Arroz Negro)

Ingredients:

  • 2 cups rice

  • 4 cups fish stock

  • 1 lb squid or cuttlefish

  • 2 sachets squid ink

  • 1 onion, 2 cloves garlic

  • 2 tomatoes, grated

  • Olive oil, salt, parsley

Instructions:

  1. Sauté squid pieces in oil until browned.

  2. Add onion and garlic; cook until translucent.

  3. Stir in tomato and squid ink.

  4. Add rice and coat well.

  5. Pour in stock, simmer uncovered until absorbed (~20 min).

  6. Garnish with parsley and serve with aioli.

4. Mixed Paella (Paella Mixta)

Ingredients:

  • 2 cups rice

  • 4 cups chicken stock

  • ½ lb chicken thighs

  • ½ lb shrimp or mussels

  • ½ red pepper, 1 tomato

  • 1 onion, 2 cloves garlic

  • Paprika, saffron, olive oil

Instructions:

  1. Brown chicken in olive oil. Remove.

  2. Sauté onion, garlic, and pepper. Add tomato.

  3. Add rice, paprika, and saffron. Stir.

  4. Return chicken, add stock.

  5. Simmer 10 min. Add seafood and cook until rice is tender.

  6. Rest 5 min.

5. Vegetarian Paella (Paella de Verduras)

Ingredients:

  • 2 cups rice

  • 4 cups vegetable broth

  • 1 zucchini, 1 red pepper, 1 artichoke heart, 1 tomato

  • ½ cup green beans, ½ cup peas

  • Paprika, saffron, olive oil

Instructions:

  1. Sauté all vegetables in olive oil.

  2. Add tomato and paprika.

  3. Stir in rice and saffron.

  4. Add hot broth; cook uncovered 20 min.

  5. Rest before serving with lemon.

6. Paella de Bacalao y Coliflor (Cod & Cauliflower)

Ingredients:

  • 2 cups rice

  • 4 cups fish or vegetable stock

  • ½ lb salted cod (desalted overnight)

  • ½ head cauliflower (small florets)

  • 1 tomato, grated

  • Garlic, paprika, saffron

Instructions:

  1. Sauté cauliflower until lightly golden.

  2. Add garlic and tomato; cook 3 min.

  3. Add cod, paprika, and saffron.

  4. Stir in rice, add stock.

  5. Cook uncovered until done (~20 min).

7. Chicken & Chorizo Paella

Ingredients:

  • 2 cups rice

  • 4 cups chicken stock

  • ½ lb chicken thighs

  • 4 oz Spanish chorizo, sliced

  • 1 onion, 1 bell pepper, 1 tomato

  • Paprika, saffron

Instructions:

  1. Brown chicken and chorizo.

  2. Add onion and pepper; cook soft.

  3. Add tomato, paprika, saffron.

  4. Stir in rice, then add stock.

  5. Simmer uncovered until rice absorbs liquid (~20 min).

8. Beef & Mushroom Paella

Ingredients:

  • 2 cups rice

  • 4 cups beef stock

  • ½ lb beef strips

  • 1 cup mushrooms (button or porcini)

  • 1 onion, 2 cloves garlic

  • Paprika, saffron, olive oil

Instructions:

  1. Brown beef in oil. Remove.

  2. Sauté onion, garlic, and mushrooms.

  3. Add paprika, saffron, rice.

  4. Add stock and return beef.

  5. Cook 20 min, rest 5 min.

9. Paella de Langostinos y Calamares (Prawns & Squid)

Ingredients:

  • 2 cups rice

  • 4 cups fish stock

  • ½ lb prawns, ½ lb squid rings

  • 1 onion, 2 cloves garlic, 1 tomato

  • Paprika, saffron, olive oil

Instructions:

  1. Sauté squid and prawns quickly, remove.

  2. Cook onion, garlic, and tomato.

  3. Add paprika and saffron.

  4. Add rice, stir, then pour stock.

  5. Add seafood back for last 5 min of cooking.

10. Spicy Paella Roja

Ingredients:

  • 2 cups rice

  • 4 cups chicken stock

  • ½ lb chicken

  • ½ lb shrimp

  • 1 red pepper, 1 chili, 1 tomato

  • Paprika, saffron, cayenne, olive oil

Instructions:

  1. Brown chicken; add chopped chili and pepper.

  2. Add tomato and spices.

  3. Stir in rice, add saffron and stock.

  4. Simmer uncovered 20 min.

  5. Add shrimp for last 5 min.

 

There’s a lot more than paella in Spain.

it's not just paella

Take a look at this gentle, lighthearted look at Traditional Spanish Family Cooking.

Simply click the image

WARNING: There are no paella recipes in this book.