We’ve launched a new series called RICE because rice is that one versatile dish we could eat every day and never get tired of. Whether it’s simple or elaborate, rice can be transformed into endless variations, each bringing something new to the table. With this series, we aim to inspire everyone with different ideas on how to make rice a staple in their weekly meals.
Today’s feature is a delicious one-pan paella. If you’ve loved our viral Jollof rice recipe, you’ll notice some striking similarities in how it’s made. Both dishes start with a flavorful base of seasoned aromatics, including onions, garlic, and tomato paste. Just like in Jollof, this paella simmers the rice in a rich broth, allowing it to absorb layers of flavor as it cooks.
However, what’s fascinating is how completely different the flavor profile of paella is despite the similar method. Where Jollof has bold and spicy notes, this paella leans into delicate saffron and sweet smoked paprika, giving it a more subtle, aromatic essence. The addition of seafood on top brings in a fresh, briny contrast that balances the richness of the rice.
While both dishes celebrate rice as the star, the diverse use of spices and ingredients highlights the incredible range of flavors that can be achieved with one simple grain.
If you don’t have round rice on hand for your one-pan paella, there are several common rice alternatives you can use, but they will affect cooking times and liquid measurements. Here are a few popular options:
1. Long-Grain Rice (e.g., Basmati or Jasmine)
- Cooking Time: Shorter (10-15 minutes)
- Liquid Ratio: 1 cup rice to 1 ½ cups broth
- Effect on Paella: Long-grain rice is less starchy and stays more separate when cooked. This will give your paella a lighter, fluffier texture compared to the traditional, slightly stickier finish. Make sure not to overcook it, as long-grain rice can dry out quickly.
2. Arborio Rice (Risotto Rice)
- Cooking Time: Similar (15-18 minutes)
- Liquid Ratio: 1 cup rice to 3 cups broth
- Effect on Paella: Arborio rice will result in a creamier paella due to its high starch content. It won’t have the same slightly firm bite as traditional round rice, but it will still absorb flavors well.
3. Parboiled Rice
- Cooking Time: 20-25 minutes
- Liquid Ratio: 1 cup rice to 2 ½ cups broth
- Effect on Paella: Parboiled rice tends to hold its shape and texture, so the grains will be firmer. This type of rice absorbs less liquid than round rice, so the paella will have less of that cohesive texture and may be slightly drier.
4. Brown Rice
- Cooking Time: Longer (40-45 minutes)
- Liquid Ratio: 1 cup rice to 2 ½ – 3 cups broth
- Effect on Paella: Brown rice will add a nutty flavor and a chewier texture to the paella. However, it takes much longer to cook, so you’ll need to adjust your cooking time significantly. The dish will also be heartier and more filling.
5. Sushi Rice
- Cooking Time: Similar (15-18 minutes)
- Liquid Ratio: 1 cup rice to 2 cups broth
- Effect on Paella: Sushi rice, being another short-grain variety, will behave quite similarly to traditional round rice. It will absorb flavors well and develop a slightly sticky texture, though it may be a bit stickier than typical paella rice.
Adjusting the Recipe
When using alternative rices, be sure to keep an eye on the texture as it cooks. If the rice seems too dry, you can add a little more broth. Conversely, if it’s too wet nearing the end of the cooking time, you can raise the heat slightly to evaporate the extra liquid.
Each rice brings its own unique texture and character, allowing you to experiment while still making an incredibly flavorful one-pan paella!
Easy to Make One Pan Seafood Paella
Easy to Make One Pan Seafood Paella
Ingredients
- 1 White onion diced
- 4 Cloves of garlic minced
- 1/2 Red peppers (sliced into strips)
- 1 tsp Sweet smoked paprika powder
- 1/4 tsp Saffron threads
- Salt and pepper to taste
- 12 Raw Jumpo Shrimps (peeled and deveined) 240-300g
- 5 Large shrimp with tails(or seafood of choice) 100-125g
- 1/3 cup Neutral cooking oil (80 ml)
- 1/4 cup Tomato paste(60 g)
- 2.5 cups Seafood or chicken broth (600 ml)
- 1 cup Uncooked round rice (approx 200g)
- 1 Lemon cut into wedges
- Handful of parsley chopped
- 1 Chilly pepper
Instructions
Cook the aromatics:
- Heat the neutral cooking oil in a large pan over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and sliced red bell pepper, cooking for another 2-3 minutes until fragrant and softened.
- Season with sea salt and black pepper to taste.
Cook the seafood:
- Push the aromatics to the side of the pan to create space. Add the shrimp (and any other seafood) to the center of the pan and cook for 1-2 minutes on each side, allowing them to absorb the flavors of the aromatics.
- Once the shrimp are just turning pink but not fully cooked, remove them from the pan and set aside.
Season the base:
- Add the sweet smoked paprika and tomato paste to the pan with the aromatics, stirring to combine and cook for 1-2 minutes until the flavors deepen.
Add the rice and saffron:
- Stir in the uncooked rice and saffron threads, coating the rice in the tomato and spice mixture. Let the rice toast for 1-2 minutes.
Pour in the broth:
- Slowly pour in the seafood or chicken broth, stirring gently to combine. Season with additional salt and pepper to taste if needed.
- Bring the mixture to a simmer, then reduce the heat to low. Cook uncovered for about 15-18 minutes, until most of the liquid is absorbed and the rice is tender.
Return the seafood:
- Once the rice is nearly cooked, add the partially cooked shrimp and seafood back on top of the rice.
- Cover the pan with a lid or foil and cook for an additional 5 minutes, allowing the seafood to finish cooking and absorb the flavours.
Finish and garnish:
- Remove the pan from heat and let the paella sit for 5 minutes to allow the flavours to settle.
- Garnish with fresh parsley and serve with lemon wedges for a zesty finish.
