Classic Beef Paella: A Taste of Spanish Tradition

Ingredients

  • 1.5 pounds of beef, cut into cubes
  • 2 cups short-grain Spanish rice
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 4 ripe tomatoes, peeled and chopped
  • 4 cups chicken broth
  • 1 cup white wine
  • 1 teaspoon saffron threads
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Cayenne pepper
  • 2 cups frozen peas
  • 15-20 cooked mussels, shells removed
  • 1/2 cup fresh parsley, chopped
  • 2 lemons, cut into wedges
  • Salt and pepper to taste
  • 4 tablespoons olive oil

Steps and instructions

  1. Heat 2 tablespoons of olive oil in a large paella pan or a large frying pan over medium heat.
  2. Add the beef cubes and cook until browned on all sides, then remove from the pan and set aside.
  3. Add the remaining 2 tablespoons of olive oil to the pan. Stir in the onion, garlic, and bell peppers, and cook until the vegetables have softened.
  4. Add the tomatoes to the pan and cook until they break down and form a sauce.
  5. Stir in the rice, making sure to coat it well with the tomato sauce.
  6. Pour in the chicken broth and white wine, then add the saffron, smoked paprika, and cayenne pepper. Stir well to combine all the ingredients.
  7. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the rice is almost cooked.
  8. Add the peas and the cooked beef to the pan, stirring well to distribute them throughout the rice.
  9. Arrange the mussels on top of the rice, then cover the pan and cook for another 10 minutes, or until the rice is fully cooked and has absorbed all the liquid.
  10. Remove the pan from the heat and let it rest for a few minutes before serving.
  11. Just before serving, sprinkle the paella with chopped parsley and garnish with lemon wedges.

Tools for making

  • Paella pan - A large, shallow pan with handles, specifically designed for making paella.
  • Chef's knife - A sharp, multipurpose knife used for chopping and slicing ingredients.
  • Cutting board - A flat surface used for cutting and preparing ingredients.
  • Wooden spoon - A long-handled spoon made of wood, ideal for stirring and mixing ingredients in the paella.
  • Tongs - A utensil with two arms and a pivot, used for flipping and handling the beef and mussels.
  • Measuring cups - Used to accurately measure the rice, broth, wine, and other liquid ingredients.
  • Measuring spoons - Used to measure precise amounts of spices and seasonings.
  • Lemon squeezer - A utensil designed to extract juice from lemons efficiently.
  • Peeler - A tool used to remove the skin from vegetables like onions and garlic.
  • Can opener - Required to open cans of tomatoes or other canned ingredients.

Recipe variations

  • Replace the beef with chicken or seafood such as shrimp or squid.
  • Add chorizo or other cured meats for additional flavor.
  • Include different vegetables such as artichoke hearts, green beans, or carrots.
  • Experiment with different spices or herbs such as thyme, oregano, or turmeric.
  • Make it vegetarian by omitting the meat and adding extra vegetables or tofu.
  • Use a different type of rice such as long-grain rice or basmati rice.
  • Try using vegetable broth or seafood broth instead of chicken broth.
  • Add a sprinkle of grated cheese on top before serving.
  • Incorporate different types of seafood like clams, scallops, or lobster.
  • Make it spicier by adding more cayenne pepper or using hot paprika.

Recipe overview

This Beef Paella recipe is a delightful and colorful take on Spain's most famous dish. It's a hearty meal featuring tender cubes of beef, saffron-infused Spanish rice, mixed bell peppers, and juicy mussels. The addition of peas and a hint of cayenne pepper gives the dish a pop of color and a touch of spice. Expect a bit of effort in preparation, but the result - a beautiful and delicious paella - is well worth it. Cooked in one pan, this paella is perfect for sharing on family dinners or festive gatherings. Don't forget to garnish with fresh parsley and lemon wedges for that extra touch before serving!

Common questions

  1. Can I use a different type of meat instead of beef for this paella?
    Yes, you can substitute beef with other meats like chicken, pork, or even seafood like shrimp or squid.
  2. Can I use long-grain rice instead of short-grain rice?
    It is recommended to use short-grain Spanish rice for paella as it has a higher starch content and absorbs flavors better. However, you can use long-grain rice if you can't find short-grain rice, but the texture may be slightly different.
  3. Can I omit the wine from the recipe?
    Yes, if you prefer not to use wine, you can substitute it with additional chicken broth or vegetable broth.
  4. Can I use powdered saffron instead of saffron threads?
    Yes, you can use powdered saffron as a substitute for saffron threads. Use 1/2 teaspoon of powdered saffron for every teaspoon of saffron threads.
  5. What should I do if the rice is not fully cooked after the recommended cooking time?
    If the rice is not fully cooked, you can add a little more liquid (chicken broth or water) and continue cooking until the rice reaches the desired texture.
  6. Can I add other vegetables to the paella?
    Absolutely! You can customize the paella by adding vegetables like artichokes, green beans, or carrots. Just make sure to adjust the cooking time accordingly.

Serving dishes and utensils

  • Paella pan - A wide and shallow pan specifically designed for making paella, with its distinctive wide base and low sides.
  • Chef's knife - A sharp, versatile knife used for chopping and cutting ingredients.
  • Cutting board - A sturdy surface for safely chopping and preparing ingredients.
  • Wooden spoon - Ideal for stirring and mixing the ingredients in the paella.
  • Measuring cups and spoons - Essential for accurately measuring the ingredients.
  • Lemon squeezer - A tool to extract the juice from lemons efficiently.
  • Tongs - Useful for handling and arranging the cooked mussels on top of the paella.
  • Serving platter or individual plates - For presenting and serving the finished paella.

Origin stories

Paella, known worldwide as a symbol of Spanish cuisine, has humble roots in the eastern region of Spain, Valencia. Its name derives from the Old French word "paelle," meaning pan, which itself comes from the Latin word "patella." Traditionally, paella was cooked by men over an open fire, fueled by orange and pine branches along with pine cones. This infused the dish with a wonderful aroma and smoky flavor. The meats used in the paella varied depending upon the catch of the day or what game was available, and could include rabbit, duck, or even snails. Our version with beef is a nod to the versatility and adaptability of this beloved dish over centuries. The saffron, an essential ingredient, was introduced to Spain by the Arabs in the 8th century, and it lends the paella its characteristic golden hue. As you prepare the paella, imagine yourself in the sunny fields of Valencia, with the scent of the Mediterranean in the air and the vibrant Spanish culture all around you.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.