Fez — Paella remains one of the most recognizable dishes in Mediterranean cuisine.
Originating in Valencia, the recipe has evolved into multiple variations, but its core elements remain constant: short-grain rice, saffron, olive oil, and a wide pan that allows even cooking.
The word paella originally refers to the pan used to cook the dish, derived from the Old Valencian term rooted in the Latin word “patella,” meaning pan. Other theories link the name to the Spanish phrase “para ella” meaning for her, or the Arabic word “baqiyah” meaning leftovers, reflecting the dish’s cultural and historical influences.
For Ramadan, paella works well as a hearty main course after dates and soup. Since the total cooking time is about 35 to 40 minutes, plan to start cooking roughly 45 minutes before Maghrib so the dish can rest and be served hot just a few minutes before the adan.
While traditional versions call for homemade stock, a bouillon cube dissolved in hot water offers a practical alternative without sacrificing flavor.
Below is a straightforward method to prepare a classic chicken and seafood paella for four to six people.
Ingredients
- 2 cups short-grain rice (Bomba or Arborio)
- 4 cups hot water
- 1 bouillon cube (chicken or vegetable)
- 2 tablespoons olive oil
- 2 chicken thighs, cut into pieces
- 200g shrimp, peeled and deveined
- 200g mussels or clams, cleaned
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 ripe tomatoes, grated
- 1 teaspoon smoked paprika
- A pinch of saffron threads soaked in warm water
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for garnish
Step 1: Prepare the broth
Dissolve the bouillon cube in four cups of hot water. Stir well and set aside. Add the soaked saffron to this mixture to infuse the liquid with color and aroma.
Step 2: Brown the chicken
Heat olive oil in a wide, shallow pan over medium heat. Add the chicken pieces and cook until golden brown on all sides. Remove and set aside.
Step 3: Build the sofrito
In the same pan, sauté the onion, garlic, and red bell pepper until softened. Stir in the grated tomatoes and smoked paprika. Cook until the mixture thickens and becomes fragrant.
Step 4: Add the rice
Return the chicken to the pan. Add the rice and stir for one minute to coat the grains in the mixture. Pour in the hot bouillon mixture evenly across the pan.
Spread the rice flat. From this point, do not stir.
Step 5: Add the seafood
Allow the rice to simmer gently for about 10 minutes. Arrange the shrimp and mussels on top. Continue cooking for another 8 to 10 minutes, until the liquid is absorbed and the seafood is fully cooked.
Step 6: Create the socarrat
Increase the heat slightly during the final minute to form the “socarrat,” the crispy layer of rice at the bottom. Listen for a light crackling sound but avoid burning.
Step 7: Rest and serve
Remove the pan from heat and let it rest for five minutes. Garnish with fresh parsley and lemon wedges before serving.
For iftar, paella offers a satisfying and shareable main dish that brings warmth and comfort after a long day of fasting. With balanced seasoning, careful timing, and preparation ahead of Maghrib, it can be served fresh and flavorful right as the Maghrib call to prayer is heard.
