Paella: A Classic Spanish Delight for Easy Entertaining

Why Paella Wins Every Time

Paella’s magic lies in its simplicity and versatility. With just 20 minutes of prep and 35 minutes on the stove, you’ve got a one-pan wonder that’s perfect for cozy dinners or casual get-togethers. “It’s vibrant, hearty, and effortless,” raves one of seven glowing reviews. Shellfish, smoky paprika, and a golden saffron glow make every bite a taste of Spain—ideal for entertaining without the stress.

Ingredients (Serves 2)

• 2 tbsp olive oil
• 1 onion, finely diced
• ½ tomato, finely diced
• Pinch of salt
• ½ tbsp smoked paprika
• 6 fresh romano or green beans
• ½ cup canned butter beans, drained
• ½ cup white rice
• 6 large shrimp
• 6 mussels
• 6 clams
• 1 cup white wine
• 2 cups seafood stock
• Pinch of saffron threads
• 1 tsp finely chopped fresh rosemary
• 1 cup fresh peas
• 5 baby squid, cut into rings and tentacles
• 1 lemon, cut into wedges
• 1 tbsp chopped fresh flat-leaf parsley

How to Make It

1. Sizzle the Base: Heat olive oil in a large skillet or paella pan over high heat. Cook onion, tomato, salt, and smoked paprika until soft, about 3 minutes. Stir in romano beans, butter beans, and rice, coating the rice in oil for 2-3 minutes.
2. Add the Stars: Arrange shrimp, mussels, and clams atop the rice. Pour in white wine and seafood stock, then sprinkle with saffron and rosemary. Bring to a simmer.
3. Cook the Shellfish: Turn shellfish as they cook until clams and mussels open and shrimp turn pink, about 5 minutes. Remove and set aside.
4. Finish the Rice: Stir in peas and simmer uncovered until rice is tender and liquid absorbed, 20-25 minutes. Add squid, return shellfish to the pan, and cook until squid is opaque, 2-3 minutes more.
5. Serve: Garnish with lemon wedges and parsley. Dig in hot!

Make It Yours

• Switch the Protein: No squid? Try chicken or chorizo for a land-and-sea twist.
• Veggie Boost: Toss in artichoke hearts or bell peppers for extra color.
• Scale It Up: Double the recipe (use the 2x option) for four—perfect for a party.

Pro Tips

• Saffron Secret: Toast threads lightly before adding for deeper flavor.
• Rice Check: Use short-grain like Bomba or Arborio—it soaks up stock without getting mushy.
• No Paella Pan?: A wide skillet works—just keep the heat even.