Paella is a traditional Spanish rice-based dish that dates to the 19th century. It originated in the Valencia region of Spain and typically includes ingredients like saffron, vegetables, meat, or seafood.
Paella was first created by peasants. They cooked rice over an open fire using ingredients they had on hand, such as snails, rabbits, and vegetables. Over time, the dish evolved and became more elaborate with saffron, which gave the rice its distinct yellow colour and flavour.
Paella began to gain popularity outside of the Valencia region and throughout Spain in the early 20th century. Today paella is enjoyed worldwide with many different variations of the dish, each with its unique blend of ingredients.
One of the most famous variations is seafood paella, which includes a variety of seafood such as shrimp, clams, and mussels. Other adaptations of Valencian paella, includes rabbit, chicken, and snails. Mixed paella has a combination of meat, seafood, and vegetables.
The history of paella is closely tied to the traditions and culture of the Valencia region of Spain. We made our version of paella for National Spanish Paella Day using a cast iron skillet on a Crown Verity grill.
Ingredients:
- 1/2 cup canola or vegetable oil
- ½ large onion, chopped
- 2 large or 4 small cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon saffron threads
- 2 cups short-grain rice
- 4 cups chicken or seafood broth
- 1-pound assorted seafood (cod salmon char calamari shrimp whatever you want to add really)
- 1-pound mussels, scrubbed and debearded
- 1/2-pound clams, scrubbed
- Salt and pepper to taste
- Lemon wedges and chopped parsley for garnish
Instructions:
- Heat your Crown Verity grill to medium-high heat.
- In a large cast iron skillet, heat the oil over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the chopped bell peppers, smoked paprika, and saffron threads to the skillet. Cook for another 5 minutes, stirring occasionally.
- Add the rice to the skillet and stir to coat it with the oil and vegetables. Cook for 2-3 minutes, stirring constantly.
- Pour the broth into the skillet and bring it to a boil. Reduce heat to low and cover the skillet with a lid or aluminum foil. Cook for 15-20 minutes, or until the rice is almost tender and the liquid has been absorbed.
- Add the shrimp, mussels, and clams to the skillet. Cover and cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the mussels and clams have opened. Discard any mussels or clams that do not open.
- Season the paella with salt and pepper to taste. Garnish with lemon wedges and chopped parsley.
- Serve the paella directly from the cast iron skillet on the Crown Verity grill, making sure to use oven mitts or grill gloves to handle the hot skillet.
Enjoy your delicious seafood paella cooked on a Crown Verity grill!