Paella Para Dos: Paella for Two

Seafood Paella
Waynohk / Twenty20
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 2 servings
Nutrition Facts (per serving)
1619 Calories
64g Fat
162g Carbs
105g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 1619
% Daily Value*
Total Fat 64g 82%
Saturated Fat 11g 54%
Cholesterol 476mg 159%
Sodium 3698mg 161%
Total Carbohydrate 162g 59%
Dietary Fiber 28g 101%
Total Sugars 28g
Protein 105g
Vitamin C 294mg 1,472%
Calcium 319mg 25%
Iron 13mg 75%
Potassium 3579mg 76%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This paella for two recipe provides the opportunity to prepare any of three kinds of paella - mixta (a mix of meat and seafood), marisco (seafood), and vegetariana (vegetarian). The process for each kind is basically the same: Prepare the sofrito of onion, tomato, and garlic. Then, add chicken, seafood or vegetables, and rice. Simmer in broth until rice is done, and let rest for 5 minutes.

The ingredient list below starts with those items that all three kinds of paella have in common, like onion, saffron, and rice. Then, ingredient options for mixta, marisco and vegetariana are listed separately. Use the ingredients as listed, mix and match, or create your own combination. Every family in Spain has their own version of paella, so why shouldn't you?


Ingredients for All Paellas:

  • 2 to 4 cups chicken, fish, or vegetable broth

  • 3 to 4 tablespoons olive oil, preferably Spanish

  • 1/2 small yellow or white onion, diced

  • 1 clove garlic, minced

  • 1/2 medium tomato, diced

  • 5 to 7 ounces bomba rice, or medium-grain rice, such as Calrose

  • 1 pinch saffron 

  • 1/2 cup frozen peas, optional

  • Salt, to taste

  • 1 medium lemon, optional

Mixta Ingredient Options

  • 2 chicken drumsticks or thighs

  • 1/4 pound pork loin, trimmed and cut into 1-inch cubes

  • 1 medium calamari, or squid

  • 4 small clams, such as venus or manila

  • 4 medium or large shell-on shrimp

  • 1/4 sweet bell pepper

Seafood Ingredient Options

  • 2 medium calamari, or squid

  • 4 medium mussels in shell, frozen or fresh

  • 6 small clams, such as venus or manila, frozen or fresh

  • 6 to 8 medium or large shell-on shrimp

  • 1/4 medium bell pepper

Vegetarian Ingredient Options

  • 1 medium artichoke, trimmed and quartered

  • 1/4 medium eggplant, cubed

  • 1/2 medium red or green bell pepper, cut into strips

  • 1/2 (15-ounce) can white beans, rinsed

Steps to Make It

Prepare the Ingredients

  1. Have all of the vegetables and meat prepared as instructed in ingredient list.

  2. Heat the broth over medium-low heat until warm.

  3. If preparing seafood or mixta versions, clean the squid of innards and spine, then remove the tentacles. Cut the squid tubes into rings. Rinse and drain all shellfish.

Cook the Sofrito

  1. Place the paella or frying pan on medium heat and add enough olive oil to coat the bottom.

  2. When the pan is hot enough, sauté the onions, garlic, and tomatoes in the olive oil, stirring often until onions are translucent.

Cook Other Ingredients

  1. Mixta: Add the chicken and brown on all sides. Add the pork loin and sauté to brown on all sides. Then add squid and cook 10 to 15 minutes, stirring often.

  2. Seafood: Add squid and cook, stirring often for about 10 to 15 minutes.

  3. Vegetarian: Add the artichoke, eggplant and bell pepper and lightly sauté. Vegetables should still be firm.

Cook the Rice and Finish

  1. Add the rice, sprinkling in the form of a cross on the pan. Stir for 2 to 3 minutes to thoroughly coat the rice with oil.

  2. Crush the saffron threads between your fingers, and add to the warm broth. Slowly pour broth into the paella pan until ingredients are covered. Spread meat and vegetables evenly over bottom of the pan.

  3. Mixta and Seafood: After adding broth, arrange mussels (for seafood version) around outside edge of the pan, pointing up. Place clams and shrimp in the pan, spreading out evenly. Add slices of pepper on top.

  4. Simmer, uncovered, for about 20 minutes. If ​the liquid is absorbed but rice isn't tender, add more broth and continue simmering. If using peas, sprinkle over the top when rice is almost cooked. If making vegetarian, add the white beans. 

  5. When rice is cooked, season to taste with salt, remove from heat and cover with aluminum foil or large tea towel. This allows the paella to rest for 5 minutes before serving. Slice lemon, if using, into wedges and serve alongside paella.


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