Easiest Peasiest Authentic Spanish Paella in a Flash!

Hola food lovers! If you’re anything like me, you’re constantly on the lookout for a delightful dish that not only dances on the tongue but also, is quick to whip up! And boy, do I have a treat for you today. We’re getting our hands dirty and going a bit fancy with an Authentic Spanish Paella!

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Now, don’t roll your eyes. I see you! Yeah, you! You’re thinking Oh, come on! A fancy, exotic dish like Paella? Quick and easy? You’re pulling my leg! But bamboozle you, I won’t! Authentic Spanish Paella can be a walk in the park, trust me.

So, get those aprons on, folks, because we’re about to get cracking. First things first, let’s lay our hands on some scrumptious seafood, bite-sized chicken, and colorful veggies—paella doesn’t discriminate. It welcomes all! Hey, and don’t forget the star of the show, Saffron! Those little strands of majesty that add that oomph to our paella.

Then, it’s all about stir, stir, and stir some more. Listen to that gorgeous sizzle, and let the aromas lead your way. Leave no grain unturned! Culinary masterpiece on the stove, time for a quick kitchen boogie. Hey, who said cooking wasn’t workouts.

As the lid lifts, voila! You have yourself a beautiful pan of Authentic Spanish Paella! It’s the proof in the pudding, my dear friends!

In a jiffy, with a few ingredients, a splendid dish has been achieved. So, let’s not think twice and dish up everyone’s plates. After all, the proof of the paella is in the eating!

So go on, try this one out, and remember the golden rule of cooking, my amigos. Make it fun, make it fast, but most of all, make it delicious!

Let’s Make It!

Gather the following ingredients:

– 4 cups paella rice or short grain rice

– 8 cups chicken stock, warmed

– 2 cups green beans

– 1 red bell pepper, sliced

– 1 yellow bell pepper, sliced

– 1 lb rabbit or chicken, cut into chunks

– 1 lb assorted seafood (mussels, clams, and shrimp)

– 1 tsp saffron threads

– 1 onion, finely chopped

– 4 cloves garlic, minced

– 1 can diced tomatoes

– 1/4 cup olive oil

– Salt and pepper to taste

– Fresh lemon slices and parsley for serving


Start by preheating the oven to 170°C.

In a large paella pan or similar, heat olive oil over medium heat.

Add in the chicken or rabbit pieces and cook until browned. Remove and set aside.

Now toss in the onion and garlic, cooking until the former turns translucent.

Add in the bell peppers and green beans, sautéing until softened.

Throw in the diced tomatoes next along with the saffron threads. Stir in the rice, making sure it’s well coated with the tomato and saffron mixture.

Pour in the warmed chicken stock, season with salt and pepper, then arrange the browned chicken or rabbit on top.

Bring this mixture to a boil, then let it simmer for about 15 minutes.

Next, add the seafood to the paella, pushing it down into the rice.

Transfer the paella pan to the oven and let the dish cook for an additional 15 minutes, or until all the liquid has been absorbed by the rice and the seafood is cooked through.

Before serving, garnish with fresh lemon slices and sprigs of parsley.

There you have it! A deliciously authentic Spanish Paella made right at home. Enjoy your meal, or as the Spanish say, “Buen provecho!”

That Was Quick!