How to Make Authentic Spanish Paella (Properly)

Video Overview & Insights

This is how we make traditional Spanish paella — explained step by step, and in English. I’m a Spanish chef, and in this video I’ll show you how to make paella from scratch, just like we do back home.

I have made paellas for up to 100 people and I use different ingredients every time. Authentic Paella in Spain is NOT always about seafood.

The most important thing is to have fun and enjoy the process of cooking and watching your paella turn into one of the most delicious and popular dishes of Spain.

Here's the extra virgin olive oil I use, straight from Córdoba, and one of the best I've ever tried:

https://www.molinojuanitoortiz.com/?utm_campaign=5d372f&utm_source=shareable_link

🔪 Learn:

– What ingredients go into an authentic paella

– How to cook paella rice to perfection

– Tips for getting the right texture and flavor

– How to use a real paellera at home

If you’ve been looking for a real Spanish paella recipe in English, this is it. Perfect whether you’re making seafood paella, chicken and/or rabbit paella, or your own creative twist.

Recipe (Serves 6 – for a 60 cm paella pan):

* 600 g Valencian arroz redondo (This traditional Spanish rice can be tricky to find outside Spain, but good-quality arborio or carnaroli—used for risotto—are decent substitutes.)

* 1.8 kg stock or water (I use 3 parts liquid to 1 part rice, but this can vary depending on the type of rice and how much your pan evaporates.)

* 1.2 kg chicken thighs

* 5 artichokes, cut into quarters

* 0.7 g of saffron

* 300 g green beans

* 230 g grated or crushed tomato

* 2 tsp choricero pepper paste (or any mild, sweet pepper paste)

* 1 tsp smoked paprika

* Fresh rosemary

* Salt, to taste (remember: your stock should taste slightly over-salted before adding the rice—it balances out perfectly once it's cooked.)

👇 Let me know in the comments: What would your perfect paella have in it? Have you made paella before? What do you think of this version?

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Timestamps:

0:00 – Introduction & why most “paellas” get it wrong

0:55 – Ingredients: Choosing arroz redondo & seasonal swaps

3:30 – Balance your pan

4:45 – Sear proteins

6:00 – Sear toppings/vegetables: Artichokes & green beans

7:00 – Make sofrito

8:30 – Cook stock

9:40 – Toast saffron: Grinding, infusing, and extracting max aroma

12:45 – Add rice: The famous “X” drop & no-stir method

16:35 – Socarrat: Crackle test & getting that perfect crust

17:00 – Enjoy!: Resting, serving, and taste test