I’ve been making paella with such regularity since 2010 that, quite frankly, I can make it as easily and with as much forethought as planning an omelet.

No brag, just fact.

Paella, much like the souffle, causes unnecessary consternation for chefs, but is really not a difficult dish to put together. When you remember that is essentially a rice dish, it makes it a bit simpler. Here is my general approach to making a paella, and why it shouldn’t be any more difficult than making an omelet Omigod its so easy.

First of all, you should have paella rice…ideally. If you don’t, go buy some Italian arborio rice and few will be the wiser. If you’re feeling particularly frisky, pump up your attitude and get some bomba rice. Do note that this kernel tends to absorb up to 3-4x the liquid as regular paella or arborio rice, so if you’re thinking that a one cup rice/two cups liquid (broth or water) will do…fuggedaboudid.

Start by putting your broth onto a low heat so its warm and simmering.

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I’d like to say that I spent hours putting together a basic broth, but no…this is put together out of a tetrapak of organic low sodium chicken broth.

Add your aromatics,,,onion and garlic.

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After it’s cooked to a nice degree, add your sausage (chorizo from Spain is preferred, though other Spanish sausages could work). Throw in your pimenton at this point.

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Now add the rice, and roll it through the existing mix of pimenton/paprika, chorizos, onion, and garlic.

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Now add your simmering broth as well as a few strands of saffron which (not shown here) you’ve toasted briefly and added to some white wine.

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Add to this your seafood (shrimp, squid, mussels or whatever) but know you could have added them at the same time as the chorizo with no ill effects. Mix it all up.

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And slowly…

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…watch it…

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…till it’s practically ready.

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Taste for seasoning, garnish with chopped parsley, lemon wedges, or even olives for an added tangy bite.

See, really simple. It helps to cook in a paellera, but they aren’t expensive and can be had for as little as $10 or so for small ones. I personally have several.

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