Passion for Paella

Monica H


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 votes

15 Min
45 Min


  • 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.

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