The simple paella recipe that always turns out right
Today you are not work colleagues. Today you are a true Mediterranean kitchen team.
Follow the steps, coordinate your timing, divide up the tasks… and together, cook a spectacular paella.
Organise yourselves and divide up the roles. A great paella needs a great team.
Suggested roles
👨🍳 Head Chef
Controls the heat and monitors the rice.
🔪 Prep Team
Prepares the vegetables and seafood.
🥄 Sofrito Manager
Keeps track of timing and flavours.
⏱ Coordinator
Oversees each step and the overall timing.
📸 Creative Team
Documents the process and the final result.
Ingredients for your paella
Common base for all teams
- Rice
- Stock
- Extra virgin olive oil
- Garlic
- Onion
- Crushed tomato
- Red and green pepper
- Salt
- Paprika
- Lemons
- Peas
- Green beans
- Garrofón (large white lima beans)
Specific ingredients
- Chopped chicken
- Rabbit
- Squid
- Mussels
- Prawns
- King prawns
- Clams
- Green asparagus
- Artichokes
- Mixed mushrooms
The challenge begins
STEP 1 — THE SOFRITO
Add olive oil to the paella pan. Add:
- onion
- carrot
- garlic
- green pepper
Cook over medium heat until the vegetables are tender and lightly golden. This step creates the flavour base of your paella.
Kopernico Tip 💡 Don’t rush. A great team knows when to speed up… and when to cook slow.
STEP 2 — THE MAIN INGREDIENT
Instructions
If your paella is seafood-based Add:
- clams
- mussels
- prawns
- king prawns
- squid
Stir gently until they start to change colour. This will help seal in the flavour of the seafood.
If your paella is chicken-based Add:
- chopped chicken
- rabbit
Brown the pieces well until they start to colour. This step will add depth and flavour to the paella base.
If your paella is vegetarian Add:
- green asparagus
- mixed mushrooms
- artichokes
Cook the vegetables gradually to preserve their texture and enhance the flavour of the sofrito.
If your paella is mixed Add:
- chicken
- prawns
- mussels
Cook the chicken first, then add the seafood to balance cooking times and achieve a perfect result.
Kopernico Tip 💡 Clear communication and coordinated movements. The kitchen works just like projects do.
STEP 3 — THE RICE AND THE STOCK
Now comes one of the great Mediterranean rice debates 👀
Depending on tradition and paella style, there are two main ways to cook the rice. Today, your team gets to choose its technique.
🟡 OPTION 1 — VALENCIAN STYLE
Stock first, rice second
In the most classic Valencian tradition:
- The water or stock is added first
- It is left to boil to develop flavour
- The rice is added afterwards
The stock is formed directly in the pan alongside the sofrito and main ingredients. This technique aims for a more balanced flavour and a dry, even rice.
Instructions
- Add the hot stock
- Leave to boil for a few minutes
- Add the rice, spreading it evenly across the pan
- Do not stir afterwards
🔴 OPTION 2 — ALICANTE STYLE
Rice first, stock second
In many Alicante-style rice dishes:
- The rice is sautéed first
- Then the hot stock is added
This technique brings out more intense flavours and allows the rice to quickly absorb the sofrito and the typical salmorreta sauce from Alicante.
Instructions
- Add the rice to the sofrito
- Stir for a few seconds
- Add the hot stock gradually
- Adjust the heat during cooking
Kopernico Tip 💡 There is no single right way to do things. The best teams understand tradition… but also know when to adapt and create their own recipe.
STEP 4 — RESTING AND PRESENTATION
Instructions
Remove the paella from the heat and let it rest, covered, for a few minutes before serving.
Final challenge
Present your paella to the judges:
- Team name
- Strategy used
- What was the most difficult part
- What you learned from working together
