Let’s Travel to Spain Without Moving From Your Kitchen

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Do you like rice? Who doesn’t! If I asked you what Spanish rice is, you may think you already know what I’m talking about. But, do you know its origin and history? And what’s more, do you know how to cook it properly?

Where does it come from?

Although many people may think Spanish rice comes from Spain, that’s not true! Although it is related to Spaniards in a very specific way.

In the 1500s, during the Spanish invasion, Spaniards took rice from Africa and they introduced it to their diet. It was a very easy-to-grow crop and it could be transported.

So, once farmers learned how to grow rice, people started cooking it with food such as vegetables or meat.

What makes it so popular?

Everybody knows rice is one of the most common side dishes in Spain, since it is served as a helping of many main courses.

But, why are Spanish people so fond of rice? The answer is quite simple: because of its versatility.

Spanish rice can be eaten with almost any dish: red meat, vegetables, fish, beans, and even desserts. It always tastes super good!

For more information, you should check https://successrice.com/recipes/spanish-rice/, where you’ll find interesting data about Spanish rice, as well as recipes with it.

What’s more, it’s an inexpensive type of food. So, it has valuable advantages.

Let’s get some rice cooked

If you are tempted to relish some Spanish rice, here goes a delicious recipe for you.

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Authentic Spanish seafood paella


  • 1 1/2 cup olive oil.
  • 2 large yellow onions, diced.
  • 4 medium-sized tomatoes, peeled and diced.
  • 6 red peppers, roasted and diced.
  • 8 garlic cloves, minced.
  • 1 cup frozen peas, thawed.
  • 1 cup baby broad beans, thawed.
  • 1 cup chopped parsley.
  • 2 bay leaves.
  • 1 tsp. saffron threads.
  • 3 tsp. smoked paprika.
  • 2 tbsp. lemon juice.
  • 2 tsp. cumin.
  • A pinch of salt and pepper.
  • 6 cups of Spanish Bomba rice (Albufera or Carnaroli types are good too).
  • 8 cups chicken stock.
  • 2 pound large shrimps, peeled, deveined, with the tail on.
  • 2 cups dry white wine.
  • 20 clams, scrubbed.
  • 20 mussels, scrubbed.
  • 4 large squid, cleaned and sliced.
  • Lemon wedges, for serving.


  1. To begin with, you can soak the rice in water for about 10 minutes before cooking it. It will make the rice cook faster. But it is optional.
  2. After that, mix the saffron and the lemon juice in a bowl. Press down on the threads with a spoon so that you make the mixture become yellow. Let it sit for some minutes.
  3. Then, put the shrimp in a bowl and add the smoked paprika and a pinch of salt and pepper. Leave to marinade.
  4. The next step will be to set a large saucepan over high heat. Pour some of the chicken stock and white wine. Wait until it boils.
  5. After that, heat a paella pan over medium-high heat and add and heat up some olive oil. Add the onion, and stir once in a while. Saute until they become transparent.
  6. Next, add the garlic. Cook for about 2 minutes. Add the tomatoes and stir. Add the saffron, paprika, and a pinch of salt to season. Then add the peas and beans. Keep stirring until the mixture is reduced.
  7. Add the squid. Coat it with the tomato mixture. Saute for a couple of minutes until the squid becomes bright.
    The next step is to add the rice. Stir to make sure everything is well mixed.
  8. Saute for several minutes and spread the rice across the bottom of the pan. After that, add the rest of the stock and wine mixture. Turn down the heat and cook for about 10 minutes.
  9. Put the shrimp on top of the rice. Cook for another 10 minutes and, once the shrimp change their color to pink, turn them over. Quick tip: if you notice the rice is drying up before the shrimp has had time to cook thoroughly, you should add 1/2 cup of warm stock.
  10. Then, place the mussels in a pan and add 1/2 an inch of water. Cover with an airtight lid and steam for 5 minutes. When the shells open, they’re ready.
  11. When the stock evaporates, you’ll hear a crackling sound. If you don’t hear anything, turn up the heat to medium, but only for about 2 minutes.
  12. Finally, once the rice is completely cooked, take the pan out of the heat. Arrange the mussels on top of the rice.
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Cook’s tip: garnish with fresh parsley and add some lemon wedges. Serve immediately and enjoy!

Were you looking for a recipe with rice as the main ingredient? You’ve just found the right one, and, I must say, it is a very detailed one. So, I think it’s time to get ready and go to the kitchen, so that you can start feeling you are already in Spain by cooking and trying this delicious dish. You’re going to become a paella fan after this exquisite recipe!