Nothing brings people together quite like a colorful, flavorful paella. This Spanish classic, often associated with gatherings and celebrations, is the perfect centerpiece for your holiday table. Packed with saffron-infused rice, a medley of seafood, chicken, and vibrant vegetables, my holiday paella is a true showstopper.
Whether you’re hosting a Christmas dinner, a New Year’s Eve party, or any festive occasion, this dish is sure to impress your guests. Let’s dive into this simple yet stunning recipe!
Ingredients
For the Paella Base:
- 2 tbsp olive oil
- 300g chicken thighs, diced
- 200g chorizo or sausage, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tomatoes, grated (or 200g canned diced tomatoes)
- 300g paella rice (or short-grain rice)
- 1 tsp smoked paprika
- 1/2 tsp saffron threads (soaked in 2 tbsp warm water)
- 750ml chicken or seafood stock (about 3 cups)
- Salt and pepper to taste
For the Toppings:
- 300g mussels, cleaned
- 200g large shrimp, peeled and deveined
- 150g calamari rings
- 100g frozen peas
- Lemon wedges and fresh parsley for garnish
Instructions
Step 1: Prepare the Base
- Heat the olive oil in a large, flat paella pan or a wide skillet over medium heat. Add the diced chicken and cook until golden brown. Remove and set aside.
- In the same pan, cook the chorizo until slightly crispy, then add the onion, garlic, and bell peppers. Sauté until softened and fragrant.
Step 2: Build the Flavor
- Stir in the grated tomatoes, smoked paprika, and saffron water. Cook for a few minutes until the mixture thickens.
- Add the paella rice, stirring to coat it in the tomato mixture. Return the chicken to the pan.
Step 3: Cook the Paella
- Pour in the stock, ensuring the rice is evenly distributed. Do not stir after this point, as this helps create the crispy “socarrat” layer at the bottom.
- Reduce the heat to low and simmer gently for 10-15 minutes.
Step 4: Add the Seafood
- Arrange the mussels, shrimp, and calamari on top of the rice. Scatter the frozen peas over the dish.
- Cover the pan with a lid or foil and cook for an additional 10-12 minutes until the seafood is cooked through and the rice is tender.
Step 5: Garnish and Serve
- Remove the paella from the heat and let it rest for 5 minutes. Garnish with lemon wedges and fresh parsley.
- Serve directly from the pan for an authentic, family-style experience.
Tips for Success
- Pan choice: A traditional paella pan works best, but any wide, shallow skillet will do. Avoid deep pans as they can prevent even cooking.
- Saffron: Authentic saffron gives paella its signature color and flavor, but you can use turmeric as a budget-friendly alternative.
- Toppings: Customize the toppings with clams, scallops, or even vegetables like artichokes or zucchini.
- Socarrat: For the crispy bottom layer, let the paella cook undisturbed for the last few minutes over slightly higher heat.
My holiday paella is a celebration on a plate, bringing vibrant colors, bold flavors, and a touch of elegance to your festive table. It’s a dish that invites everyone to gather, share, and savor the joy of the holidays.
Give this recipe a try, and make your special occasions even more memorable with the irresistible charm of paella. Bon appétit, or as the Spanish say, ¡Buen provecho!