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Stovetop Paella

September 20, 2021 by George Graham 8 Comments

Paella couldn’t be more effortless with this stovetop method that keys on locally sourced ingredients in a tasty combination.

Flavors of Spain mingle with local ingredients in this simplified version of a classic paella. (All photos credit: George Graham)

Flavors of Spain mingle with local ingredients in this simplified version of a classic paella. (All photos credit: George Graham)

This time of year, I enjoy cooking a giant paella on my backyard firepit. I have a 28-inch Spanish paella pan and a steel cooking stand that fits over my fire. It is quite a production and a feast that will feed 15 to 20 hungry guests. But these days, the crowds are smaller, and I have a scaled-down recipe version that fits my smaller 20-inch paella pan.

Don’t be intimidated by paella. It is just jambalaya with a few culinary twists that create a different taste. At the base is a sofrito that is similar to our Cajun trinity but with tomatoes and Latin spices. Saffron in the stock adds perfume to the dish, and the creamier texture of the rice is a signature of a well-made paella. Traditional paellas are made with arborio or Spanish bomba rice, but I love the fragrance that Supreme Rice’s Louisiana jasmine adds to the dish. As the paella cooks, you will smell the rice cooking in the center of the pan. This browned center is called the socarrat – the most prized part of the paella.

Supreme Jasmine Rice new package

Supreme Jasmine rice adds flavor to my paella.

While most paella recipes follow the Valencian rules of using rabbit, mussels, and other exotic ingredients, my Stovetop Paella recipe is a simpler version using readily available ingredients. Try this recipe and discover how easy making paella can be.

5.0 from 2 reviews
Stovetop Paella
 
Print
Prep time
30 mins
Cook time
1 hour
Total time
1 hour 30 mins
 
Recipe by: George Graham
Serves: 4 to 6
Ingredients
  • ½ cup extra virgin olive oil, plus more if needed
  • 1 cup diced yellow onion
  • 1 cup chopped ripe tomatoes
  • ¼ cup chopped garlic
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 tablespoon cumin powder
  • 6 cups chicken stock
  • 1 teaspoon saffron
  • Kosher salt
  • 2 cups chopped celery
  • 2 cups chopped yellow onion
  • 2 cups chopped green bell pepper
  • 6 boneless, skinless chicken thighs
  • 2 tablespoons smoked paprika
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • Kosher salt and freshly ground black pepper
  • 1 cup diced tasso sausage or smoked ham
  • 1 pound smoked andouille sausage, sliced
  • 4 cups of white jasmine rice, such as Supreme brand Louisiana jasmine
  • 4 tablespoons chopped fresh rosemary
  • 10 green beans, stems removed
  • 1 pound extra jumbo (16/20) Gulf shrimp, peeled and deveined
  • 1 cup frozen green peas
  • 1 dozen cherry tomatoes
  • 1 cup chopped flat-leaf parsley
Instructions
  1. For the sofrito, in a paella pan over medium-high heat, add 2 tablespoons of olive oil. Add the onion, tomatoes, and garlic. Add the paprika, chili powder, and cumin, and stir to combine. Sauté the ingredients until they cook down to a paste, about 10 minutes. Move the sofrito to the outer edges of the pan.
  2. In a pot with a tight-fitting lid over high heat, add the stock and bring to a boil. Add the saffron, cover, and turn off the heat. Set aside for later use.
  3. In a paella pan over medium-high heat, add 3 tablespoons of olive oil along with the onion, celery, and bell pepper. Cook until the onions turn translucent, about 5 minutes. Move the vegetables to the outer edges of the pan.
  4. In the same pan, add 3 tablespoons of olive oil. Season the chicken with paprika, Cajun seasoning, salt, and pepper, and add to the pan. Add the sausages and sauté until browned on all sides, about 10 minutes.
  5. Begin the assembly by moving the sofrito and vegetables back to the center of the pan with the meats. Add all of the rice along with the stock. Stir to incorporate evenly and turn the fire to medium-high heat. Bring to a simmer and continue to cook uncovered for 20 minutes.
  6. Add the chopped rosemary and green beans to the pan. Do not stir the rice but move the pan around on the heat if it is not cooking evenly.
  7. Add the shrimp, green peas, and tomatoes, spreading them evenly in the pan. Cover the pan with aluminum foil and continue to cook on low heat.
  8. After 10 minutes, lift the cover and see that the shrimp are pink and cooked through. The dish is ready once the stock is absorbed and the rice is done. Cover, turn off the heat and let rest for 15 minutes. Sprinkle with parsley before serving.
Notes
Traditional paella is made with short-grain arborio-style rice, but I love the Louisiana jasmine I buy locally from Supreme Rice. Paella pans are shallow, flat, and made of stainless-steel; they are well worth an investment. Scale this recipe depending on the size of your pan. If your stovetop burners will not accommodate a paella pan, try your gas grill.
3.5.3217

Paella is served!

Paella is served!

YOUR SEAT AT THE TABLE:  If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page.  It’s quick and painless.  You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added.  Thanks, George.

Filed Under: Meat, Seafood Tagged With: paella recipe

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Comments

  1. ken sierakowski says

    September 20, 2021 at 11:10 am

    I love this recipe.

    Reply
    • George Graham says

      September 20, 2021 at 12:57 pm

      Thanks Ken!

      Reply
  2. Sam says

    December 11, 2021 at 4:37 pm

    Following this recipe was my most successful paella to date. I left out the green beans and added scallops that I cooked in butter in a separate pan, but other than that, everything else was perfect. I’ll definitely use this again. Thank you.

    Reply
    • George Graham says

      December 13, 2021 at 8:35 am

      Sam – Great to hear your paella success story. Keep the comments coming. All the best.

      Reply
  3. Marie says

    October 15, 2022 at 11:21 am

    Fantastic paella.

    Reply
    • George Graham says

      October 15, 2022 at 7:43 pm

      Thanks, Marie!

      Reply
  4. Larry Doyle says

    May 11, 2023 at 3:31 pm

    Do you have a recipe for a 10 inch paella pan?

    Reply
    • George Graham says

      May 11, 2023 at 4:24 pm

      Hey Larry- Pan sizes vary; just scale my ingredients for the size pan you have. All the best.

      Reply

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About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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