Preparing Paella Pan in a successful Way

Name: Paella pan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 Portions
Ingredients: seafood 500 g; oliv oil 1-2 tbs; paella rice 120-150 g; sweet peppers 1 tbs; bell peppers 80 g; peas 80 g; onion 1-2 pc; cloves of garlic 3-4 pc; parsley oil 2 tbs; Vegetable broth 300-400 ml; white wine 100 ml; Saffron 2-3 pinches; Salt 6 pinches; Pepper 4 pinches; Sugar 2 pinches; butter 1 tbs; thyme 1/2 tsp

Paella pan recipe picture — Paella pan article and recipe picture.

Picture of Thomas Sixt Chef and Food Photographer

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I’m going to show you my paella pan. I already presented the original paella from Spain some time ago in another post. Here is the terrace or balcony version with an electric pan – super practical.

You’ll find plenty of Spanish vibes in the article, because I cooked the dish in my garden on Mallorca.

Let’s get started and whip up a delicious rice dish. After all, we’re hungry after a swim, aren’t we?

Table of Contents

Recipe
Video
Comments, Cooking Questions and Answers
Print

1. Shopping list for the paella pan
2. Recipe paella pan
3. Nutritional values and calories
4. Further recommendations

1. Shopping list for the paella pan

For your fine rice dish you will need the following ingredients:

Paella rice
Seafood fresh or frozen
Peppers
Onions and garlic
Peas fresh or frozen
Dry white wine
Vegetable stock
Sweet or smoked paprika
Saffron
Lemon
Dry white wine
Optional parsley oil Mojo Verde
Salt, pepper, cayenne pepper, nutmeg

Paella pan portrait format — Paella pan prepared at the table with prawns and crabs.© Food PhotographerThomas Sixt

2. Recipe paella pan

I have documented the preparation below step by step with photos for you. I wish you good luck and lots of fun cooking it again!

Paella pan

Step by step instructions by chef Thomas Sixt.

Servings 2 Portions

Calories 330

Total Time 45 Min.

In this recipe, chef Thomas Sixt shows you how to prepare a paella pan step by step.

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Ingredients

500	g	seafood (Fresh or frozen)
1-2	tbs	oliv oil
120-150	g	paella rice
1	tbs	sweet peppers
80	g	bell peppers (I use coloured peppers)
80	g	peas (I use frozen peas)
1-2	pc	onion
3-4	pc	cloves of garlic
2	tbs	parsley oil (Parsley mixed with oil and garlic)
300-400	ml	Vegetable broth
100	ml	white wine
2-3	pinches	Saffron (Or mixture of saffron, ginger, fennel, garlic and turmeric )
6	pinches	Salt
4	pinches	Pepper
2	pinches	Sugar (I use brown sugar)
1	tbs	butter
1/2	tsp	thyme (I used dried thyme.)

Instruction

Paella pan ingredients — Ingredients prepared for the paella pan.

Prepare the ingredients for the rice pan.

Defrost frozen seafood and have ready.

Seafood close-up — Seafood for the rice dish.

Unpack fresh seafood and get it ready.

Seafood rice and peppers — Prepared seafood rice and peppers.

Weigh the rice.

Dice the onions — Dice onions on the kitchen board.

Peel and finely dice the onion.

Knoblauch in feine Würfel schneiden.

Paella table pan — Table paella pan with ingredients.

Heat the table pan strongly, add olive oil to the pan.

Fry the seafood in the paella table pan.

Die Meeresfrüchte in der Pfanne bei hoher Hitze anbraten.

Remove the seafood from the pan and place on a plate.

Sauté the garlic and onions in the roasting pan.

Prepare fresh peas or frozen peas.

paprika spice — Paprika spice noble sweet

Have rose paprika ready for seasoning.

Chopped peppers — Colorful peppers cut into small pieces

Cut the peppers into pieces.

Add the diced peppers and peas to the pan and sauté over a high heat.

Rice with peas and peppers — Paella rice with peas, bell pepper and vegetables in the pan.

Add the rice and season with the paprika.

Add the parsley pesto or mojo verde.

Add the saffron.

Rice with vegetables and liquid — Paella rice with broth and vegetables.

Pour in the rice and vegetables with the stock and white wine and simmer.

Seafood on paella rice close-up with butter.

Finish cooking the rice and let the liquid evaporate. Sauté until toasted. Season to taste with sugar, salt and pepper. Place the seafood and fish on the rice. Add a flake of butter. I also added a little thyme.