On our Spanish tours food is always an ample part of the experience and our guests have a chance to try authentic paella during their stay.
Originating in the Valencia region of eastern Spain, the word paella comes from the type of pan it is made in. The Latin term patella, means a flat plate. Try our recipe below for an traditional taste of Spain at home.
For the perfect Spanish Paella there are three basic rules to follow:
- Cook Over a Fire
- Use a Paella Pan – A traditional paella pan is a necessity.
- Use Medium-Grain Rice – For best results
Prep Cook Time: 2 Hours
- 1 tablespoon olive oil
- 1/2 (4 pound) whole chicken, cut into 6 pieces
- 1/2 (2 pound) rabbit, cleaned and cut into pieces
- 1 whole garlic – cloves separated and peeled
- 1 tomato, finely chopped
- 1 (15.5 ounce) can butter beans
- 1/2 (10 ounce) frozen green peas
- 1/2 (10 ounce) frozen green beans
- salt to taste
- 1 teaspoon mild paprika
- 1 pinch saffron threads
- dried rosemary and/or thyme
- 24 Prawns
- A handful of mussels
- uncooked medium grain
- Heat a paella pan over medium-high heat, add olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add tomato, butter beans, peas, and green beans. Season with paprika and mix.
- Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add to the paella pan. Bring to a boil. Simmer broth for about 1 hour.
- Season with salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. Stir in half as much rice as the amount of water in the pan. Add your seafood. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed. Cover the paella with aluminum foil and let it rest for 5-10 minutes before serving.
Try one yourself on an Insight escorted tour to Spain.