Real Recipes From Real Home Cooks ®

passion for paella

(2 ratings)
Recipe by
Monica H
Michigan City, IN

I scoured recipes, watched it on TV, took a little of this recipe, a little of that recipe, kept the basic type of method, and finally I can make a paella that I am proud of. I can't say its authentic; if a Spanish grandmother read my recipe she might smack me on the back of the head, however, after she tasted it, she might grudgingly nod her head in a somewhat form of approval. This is a mighty tasty paella that you can make in one night, pretty quickly, and it is full of flavor. A paella pan: I don't own one. Even if I did, I wouldn't be able to use it on the stove I have, nor on the grill I have. So, I have tried the method just using my super-used and regular old pan, and it works out beautifully. Seafood: didn't use it. I opted to go with sausage, because I tailored the meat to suit the family. One day I will make this with seafood, for my parents and sister, who love fish. Also, one day I will master an outdoor, long-cooking paella! But, in the meantime, for a paella that is ready in about an hour, and its something I'm really proud of.

(2 ratings)
yield 2 -4
prep time 15 Min
cook time 45 Min

Ingredients For passion for paella

  • 1 c
  • 3
    links, chicken sausage
  • 3
    links, mild italian sausage
  • 1
    yellow onion, diced
  • 3
    garlic cloves, diced
  • 1
    celery stalk, diced
  • 1/2 c
    green beans, finely diced
  • 1 Tbsp
    olive oil
  • 3
    roma tomatoes, diced
  • 2 c
    beef broth
  • 2 1/2 c
  • 1 1/2 Tbsp
  • 1 Tbsp
  • 1 Tbsp
  • 1 tsp
    parsley flakes (dried)
  • 1 tsp
    fresh, chopped parsley (for garnish)

How To Make passion for paella

  • 1
    Season your pan: Wash pan with hot water, and then wipe dry with a paper towel. While it is still warm, wipe the whole inside with paper towel that has been dabbed in olive oil.
  • 2
    Slice up all the sausage links and sautee until browned. Set aside. (While this is sauteeing, dice up the veggies, all very finely).
  • 3
    Remove sausage from pan, and into hot pan add the 1 tablespoon of olive oil, wait 25 seconds. Then add the onions and garlic. Sautee for about 8 minutes until onions become translucent and start to carmelize a bit.
  • 4
    Add celery and green beans. Sautee another 5-7 minutes until it veggies start to become soft.
  • 5
    Add tomatoes, paprika, oregano and dried parsley. Stir well. Sautee for 3-4 minutes. (Pan is supposed to be kind of dry at this point. If it is becoming too dry and you think your veggies might burn, add 1 tsp of olive oil).
  • 6
    Slowly add your rice, mixing it well to incorporate it into the dish. Pour in 1 cup water and 1 cup broth. Mix well, cover and let simmer for 10 minutes, until rice has absorbed most of the liquid.
  • 7
    After 10 minutes, uncover pan, add one more cup of water and one more cup of broth, stir, cover, and let simmer for another 10 minutes, until rice is tender
  • 8
    After the next 10 minutes, uncover, add back in your sausage, and also add in the saffron, and 1/2 cup water. Mix well. Cover and simmer 5-7 minutes.
  • 9
    Lift up cover, and taste. Rice should be soft and fully absorbed the flavors and juices. If rice is not done, no problem: add another 1/2 cup water, cover and let simmer another 5-7 minutes.
  • 10
    When rice is done, keep dish covered and let it stand and rest for about 8-10 minutes before serving. (It is very good if you let it rest for about 20 minutes, with the cover on, undisturbed.) Garnish with fresh parsley.