Paella is one hearty dish! Typically filled to the paella-pan brim with rice, chicken, seafood, spices, vegetables and more. There is no minimum and no maximum to how many ingredients are combined to make a Paella. Since we keep kosher, our paella recipes skip the seafood, but we find lots of other ways to get in flavor.
First, how to cook paella. If you want to be uber authentic get yourself a handy paella pan. It doesn’t take up a lot of space and is perfect for stove to table cooking and serving, but it is absolutely not necessary.
Paella PanFeel free to use a large wok or deep frying pan, just make sure there is enough space for all the ingredients including the expansion of the rice.
The key to a great paella is the layering of flavors. It is best to saute anything that can add flavor and crisp up first. So that means your sausage or chicken, but also large pieces of veggies for the vegetarian versions.
Then brown the rice or noodles (yes paella made with pasta is a fideua) in the leftover fat from the meat and use broth for added flavor. Once rice is cooked you will add spices and add the meats or veggies back in to finish cooking all together.
Now, let’s get to the actual recipes.
9 Recipes For Kosher Paella
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Have you ever made Paella before? Let us know in the comments below.
if you dont have safron you can use either goya’s sazon or tumeric or just paprika for the coloring
Yes. Sazon would probably work well
Ive done vegetarian pallea. just use portabella mushrooms for the “meat” part & zucchini & butternut squash. also use a spanish onion for the carmelization. comes out great that way as well
I have made paella for years – but the major seasoning in paella is saffron, not basil! I use bone-in chicken, which adds lots of flavor, sausage, and artichokes & green peas. I brown the chicken & sausage in XVOO,put it in a large casserole dish,then saute the onions & garlic, add the rice & saute it till it’s slightly browned, arrange in the casserole, pour saffron-infused broth over it, cover & bake for 1 hr till rice is cooked. Add frozen peas at the end so they maintain their bright green color.
Thanks, looks great!
Hi Sue, This recipe is from one of our blogger friends, Rebecca, but I happen to have a vegetarian version I made using veggie sausage and lots of veggies. You could try leaving out the sausage completely from mine if you want – here is the recipe – http://www.joyofkosher.com/recipes/vegetarian-paella/
Hi Jamie, do you have a recipe for a vegetarian version? Neither fish NOR meat? or is that too much change from the original paella?
I make paella all the time , I add capers and green olives