Paella Recipe Using Mahatma Yellow Rice

Seared sausage, succulent shrimp, simple veggies and our Carolina Yellow Seasoned Rice mix made this recipe a divine dish for everyone to enjoy. Make this paella and knock the socks off of your fellow guests.

Make this easy shrimp and sausage paella and enjoy the flavors of this Spanish legacy within the comfort of your casa. Much like most rice recipes, this dish boasts a mixture of sauted veggies with juicy meats and an extraordinary blend of spices.

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In a medium saucepan, saut rice and onion in oil until onion is translucent. In another saucepan, bring water and saffron to a boil. Add saffron water to rice and onion, cover, and cook over low heat, 20 to 25 minutes or until water is absorbed. Add salt and pepper to taste; set aside. (Alternatively, prepare two cups cooked saffron rice using a packaged mix.)

Paella rice is a short grain variety of rice (ie it is short in length, distinctly different from basmati which is very long). The unique quality of paella rice is that it absorbs more liquid than other types of rice without getting bloated and mushy, making it ideal for a dish like paella where you want the rice to absorb loads of flavour.

We add the prawns and mussels partway through cooking the rice because they cook faster. So the idea here is that the prawns, mussels and rice all finish cooking at the same time. If the seafood was added with the rice, they would overcook. Nobody wants rubbery prawns in their paella!

What rice to use for Paella? The best rice for paella is Bomba rice, also labelled as Valencia Rice or Rice de Valencia (Valencia is the region that Paella is said to have originated from). The other common rice is called Calasparra Rice (a region in Spain where it is grown). See above in post for more information.

The liquid to rice ratio for paella is usually 1 cup of rice to 3 cups of liquid which is on the softer side than ideal. I use slightly less (2.3 cups liquid per 1 cup rice) because seafood drops a LOT of liquid (especially mussels) and you can always add more water/broth at the end to soften / finish cooking rice but you cannot UNDO overcooked, bloated, mushy rice.

I also picked up some authentic Spanish paprika. You want it to be fresh and high-quality. The same holds true for your rice. I used Arborio rice in this recipe, an Italian rice, named after the town of Arborio in the Po River Valley, where it is grown.

If you loved this easy Seafood Paella recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Cautionary tale. Your recipe is excellent but there seems to be too much saffron or I added too much. The result was the taste of metallic chlorine. Saffron is apparently an unforgiving herb (let alone the price!!) and adding a little more does not make the dish a little better. On another site it advises dilute, add sweetness and a small amount of tamarind and/or fenugeek. Hope this helps anyone else with the same result

According to this History of Paella article, paella combines the Roman and Arabic cultures as Arab conquerors introduced rice in Valencia. The word "paella," may have stemmed from the Arabic word "baquia," which simply means "leftovers." And it is said that this meal was introduced by Valencia farm workers as the delicious solution to leftovers. Basically, a one-pot rice meal embellished with whatever ingredients one had on hand. And that's why, it makes perfect sense that there are many variations of it today.

In an article by The Guardian, Valencian chef Lloren Millo is quoted saying, "paella has as many recipes as there are villages, and nearly as many as there are cooks." To me, that makes it one of the most exciting and inviting dishes.

And I'll say right off the bat, this seafood paella recipe is my own pared down version, prepared as an easy weeknight solution that does not require a special fire nor a special pan.

When you cook paella rice, you're looking for the end result to be dry, separated rice and not something like a creamy risotto or a sticky rice like you would eat at a Chinese restaurant. That's why, your choice of rice here is important.

In this easy seafood paella, I kept the ingredient list short, focusing on two seafood options: shrimp and lobster. If either is not available to you, feel free to get creative using a firm fish or some mussels or clams. I did not add any chicken or chorizo, but again, if that is something you are looking for, feel free to adapt this recipe (see section below called "variations").

The important thing is that the skillet you use has a large and even surface, which aids in cooking the rice properly and quickly. That's why a round-bottomed wok is not a good choice for making paella. It's not impossible, but if you're new to making this, you would have better results using a carbon steel pan or a cast iron skillet, which is what I used in this recipe.

2. I like to soak the paella rice in water a few minutes (15 to 20 minutes or so) before using, this helps it cook evenly. Then, to begin making the paella, heat 3 tbsp extra virgin olive oil over medium-high (making sure it's shimmering but not smoking.) Saute chopped onions first for a couple minutes, then add the rice (drain first).

Cook the rice for 3 minutes, stirring regularly. Yes, I am aware that in some recipes you are almost "forbidden" from stirring the rice. But it worked best for me this way. Grateful to Bobby Flay for this tip.

Easy saffron-infused seafood paella recipe with lobster and shrimp! No need for a special paella pan, a large sturdy skillet like cast iron will work well. Be sure to see the tips for best results. Watch the video and step-by-step tutorial above.

Hello! I have not made this but just made another paella recipe with chicken and shrimp and it wasn't tasty. If I want to add chicken instead of lobster in this recipe - what type of chicken would you recommend and how would you prepare it so it has lots of flavor? Also, would you replace the lobster broth with chicken stock? Salted or unsalted?

I made it even more super simple,using 8prawns not lobster, making extra stock with the heads,bay leaf,onion skins etc. spooned into pan for extra liquid when required,plus dash of white wine.No cayenne or saffron,so used tbsp.smoked paprika instead.Panfried 12scallops separately with pepper,sweet paprika,squeeze of lemon and served together with paella.Enough for 2,none left for tomorrow it was so good.

I'm sure this is nice. But, sorry, it's not paella. For paella the essential ingredient is a good broth, doesn't matter the flavour. The second part is to make a good sofrito with tomatoes and even a bit of paprika. The meat, fish and vegetables are fried before adding the rice. Never wet the rice! it's essential this fries a bit with the meat, fish and or vegetables before adding the broth. The broth must be hot when added to the rice. 1 measure of rice by 2 of broth ( approx depending on the type of rice).

Paella is a dish that consists mainly of rice with a variety of meat, seafood or vegetables, cooked in liquid in a large shallow pan on the stovetop. Paella is the considered to be the national food of Spain. It is usually eaten on special occasions and Sunday, which is a family day in Spain. Most businesses are closed so families and friends can gather to enjoy time together. While we lived in Spain, we often saw families gathering and cooking paella on an outdoor burner, hooked up to a propane tank.

I answer some of the most FAQ I have received when sharing about my experience making paella on Instagram, and also questions I had myself! One warning. Do not be intimidated by the length of the recipe! I broke it down into steps with make-ahead or preparation leading up to the actual cooking of the paella.

Preparation is key to this dish. Cooking is the least labor intensive part of making paella. If you prepare, it is really nothing more than cooking meat and veggies in a pan, cooking rice and then combining the two!

Asking a native Spaniard about the best paella recipe, is like asking for the best potato salad recipe, or the best chocolate chip cookie or stuffing recipe back home. Everyone has their own twist and (strong) opinion on this popular favorite dish. Tradition also comes into play as well!

Third tip, make Sofrito and use it in the base of the paella. Sofrito is a mixture of tomatoes, onion, garlic and salt cooked in olive oil over a slow flame. Some Spanish recipes for Sofrito include parsley, red peppers, paprika, or other peppers. Marga uses a simple base, slow cooked, and then blended together until smooth. I love her version and highly recommend making a batch to keep on hand in your fridge or freezer!

Last Michelin chef tip: Bring the broth to a boil, remove one cup of broth. Add the toasted threads of saffron to the cup of broth, along with 2 tablespoons of full strength (not reduced sodium) soy sauce. Marga uses half fish stock and half chicken stock in her paella. Since fish stock varies all over the board from excellent-to-awful, I recommend using chicken stock in this recipe. If you are making a seafood paella, and would like more fish flavor, you may also use part bottled clam juice.

If you add too much rice, it will require more liquid to cook properly and the flavors in the dish will diminish and get lost in excess rice. As a rule of thumb, allow 1/2 cup (uncooked) or 100 grams of rice per person. If the amount of people increase, the size of the pan also needs to increase for the rice to cook properly. You may also use an additional pan if needed! I use a 16-18 inch pan for this recipe. See FAQ below for more info on pans. be457b7860