Spanish Rice Recipe

Below are Spanish rice recipes that we have found to be the most popular. They are all easy to make and make a great change from the usual rice recipes.
Each of the links within a recipe will bring you to a site that sells the ingredient if you need them. We hope you enjoy these Spanish rice recipes.

Spanish rice recipe #1
Chicken Paella, with Chorizo.

Chicken Paella, with Chorizo is a fast and delicious Spanish rice recipe that will take only 30 minutes of prep work and 30 minutes more in the oven.

You will end up with a fabulous Chicken Paella that feeds a crowd. The secret is using fish and chicken bouillon for authentic flavor.
You will need a 13 inch paella pan for this Spanish rice recipe.


Ingredients for this Spanish rice recipe:

• 2 cubes of fish bouillon
• 2 cubes of chicken bouillon
• a pinch of saffron
• 1 teaspoon of smoked paprika
• 5 cups of water
• 1/2 large onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup of parsley, chopped
• 1/2 tomato, chopped
• 6 oz of smoked piquillo peppers
• 3 cloves of garlic, chopped
• 6 cloves of garlic, peeled
• 4 chicken thighs
• 1/2 lb of cooking chorizo, sliced
• 2 cups of Calasparra rice
• olive oil

Preparation Instructions for this Spanish rice recipe:

1. Pre-heat oven at 350 degrees.
2. Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, the saffron and the paprika.
3. With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika.
   
   
4. On medium high heat, brown the chicken and chorizo in olive oil, about 5-10 minutes. Remove to a platter.
5. Add the onion, bell pepper, chopped garlic and parsley. Cook for 5 minutes, stirring occasionally.
6. Add the rice to the pan with the vegetables, along with the tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown.
   
   
7. Pour the broth into the paella pan. Stir until it boils.
8. Add the chicken and chorizo pieces, burying them in the paella.
9. Scatter the cloves of garlic around the top.
10. Place in the oven for 30 minutes, stirring every 10 minutes.

Spanish rice recipe #2
Spanish Arroz con Pollo
(Chicken and Rice)

• 3 pounds of chicken, cut into small pieces.
• 6 tbs. Romulo olive oil
• 1 onion, chopped
• 4 tbs. chopped garlic
• salt and pepper
• 6 tsp. chopped parsley
• 5 piquillo pimentos
• 1 tsp. smoked paprika
• 1 pinch of saffron
• 3 1/2 cups of chicken broth (use chicken bouillon)
• 1/2 cup dry white wine
• 2 cups white rice

Preparation Instructions for this Spanish rice recipe:

1. Sprinkle the chicken with salt and pepper.
2. In a large deep pan (rice will be cooked here too) heat the oil and sauté the chicken until golden on all sides.
3. Remove to a warm platter.
4. Add the onion, garlic, and parsley and sauté until the union is soft.
5. Add the pimentos, paprika, saffron, broth, wine salt, and pepper and bring to a boil.
6. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains.
7. Bury the chicken in the rice. Cover and cook over low heat for about 20 minutes.
8. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes.
9. Transfer rice and chicken to a serving platter and garnish the Arroz con Pollo with a little parsley.

Spanish rice recipe #3
Spanish Paella a la Valenciana

Paella, the world famous rice dish!
The perfect Spanish rice recipe for a paella to make for any gathering. Check out our heavy duty paella pan if you need one.

Ingredients for this Spanish rice recipe:

• 6 cups very strong chicken broth (bouillon)
• ½ teaspoon saffron
• ¼ teaspoon pimentón (smoked paprika)
• 1 small onion, peeled.
• 2 small chickens, about 2 ½ each
• coarse salt
• ½ cup olive oil
• ¼ pound cooking chorizo sausage, in ¼ inch slices.
• 1 large pork chop, boned and diced.
• ¼ pound piece jamón serrano, diced.
• 1 medium onion, chopped.
• 4 scallions chopped.
• 4 tbs. Chopped Garlic.
• 2 roasted piquillo peppers.
• 1 pound small or medium shrimp, shelled.
• 2 live lobsters, split and divided into tail sections and claws (discard or keep the head and small claws); or 4 lobsters tails, split lengthwise; or 8 king crab claws; or 8 jumbo shrimp, in their shells.
• 3 cups white rice
• 5 tablespoons chopped parsley
• 2 bay leaves, crumbled.
• ½ cup dry white wine.
• ¼ pound fresh or frozen peas.
• 18 calms and/or mussels, scrubbed.
• lemon wedges and parsley for garnish

Preparation Instructions for this Spanish rice recipe:

1. Heat the broth with the saffron, pimentón and the whole onion. Cover and simmer 15 minutes.
2. Remove the onion and measure the broth – you need exactly 5 ½ cups.
   
3. Cut the chickens into small serving pieces- the whole breast in 4 parts, each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip discarded, and the rest of the wing separated into 2 parts. Dry the pieces well and sprinkle with salt.
   
4. In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter.
5. Add the chorizo, pork, and jamón to the pan and stir fry about 10 minutes.
6. Add the chopped onion, scallions, garlic, and pimientos and sauté until the onion is wilted.
7. Add the shrimp and the lobster and sauté about 3 minutes more, or until the shrimp and lobster barely turn pink ( the lobster will cook more in the oven).
   Remove the shrimp and lobster to the platter with the chicken.
8. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoon chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.)
9. Stir in the chicken broth, boiling hot, the wine, rice, and peas. Salt to taste.
10. Bring to a boil and cook, uncovered and stirring occasionally, over medium-high heat about 10 minutes.
11. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up.
12. Decorate the paella with the lobster pieces, then bake at 325 F, uncovered, for 20 minutes.
13. Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes.

To serve this Spanish rice recipe, decorate with lemon wedges and chopped parsley.
Lobster can be a little expensive, so replace it with a comparable amount of shrimp if you wish.
Serves 8-10.

Buen Provecho!

We would like to thank Tienda Inc. and Penelope Casas for supplying these Spanish rice recipes.