“Aromatic Spanish Paella with Indian Spices – Easy One-Pan Meal”
✅ Highlights:
- One-pan dish
- No fancy ingredients
- Indian-style spices
- Great for lunch, dinner, or entertaining
🕒 Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
🧺 Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Basmati or short-grain rice | 1.5 cups |
| Chicken (boneless) | 300 g |
| Onion (finely chopped) | 1 medium |
| Garlic (chopped) | 5 cloves |
| Tomato (chopped) | 2 medium |
| Bell peppers (sliced) | 1 cup |
| Green peas (boiled) | ½ cup |
| Olive oil or mustard oil | 2 tbsp |
| Saffron (or turmeric) | A pinch |
| Kashmiri red chili powder | ½ tsp (for color) |
| Smoked paprika or garam masala | 1 tsp |
| Salt | To taste |
| Black pepper | ½ tsp |
| Lemon juice | 1 tbsp (for garnish) |
| Coriander leaves | For garnish |
| Water or chicken stock | 3 cups |
👩🍳 Instructions:
- Prepare chicken: Marinate chicken in salt, pepper, and a little paprika or garam masala for 10 minutes.
- Cook chicken: Heat oil in a wide pan. Add chicken and lightly sauté until golden. Remove and set aside.
- Cook base: In the same pan, add onion and garlic. Sauté until translucent. Add tomatoes and cook until soft and oily.
- Spice it up: Add turmeric (or saffron), chili powder, paprika/garam masala. Mix well.
- Add rice: Stir in the rice and coat with the masala for 1–2 minutes.
- Add liquid: Pour in stock or water. Add salt. Gently mix and level the rice.
- Top with veggies and chicken: Arrange bell peppers, peas, and chicken evenly. Do not stir.
- Simmer: Cook on low heat uncovered for 20–25 minutes until liquid is absorbed and rice is cooked.
- Rest: Turn off heat, cover, and let it rest for 5 minutes.
- Garnish: Squeeze lemon juice, sprinkle coriander leaves, and serve hot.
🔥 Approx. Calories (per serving): 390–450 kcal
🧮 Calorie Breakdown:
- Basmati rice (1.5 cups cooked): ~210 kcal
- Chicken (75g per person): ~140 kcal
- Olive/mustard oil (½ tbsp per person): ~60 kcal
- Veggies and spices: ~40 kcal
✅ Health Tip: Use brown rice or reduce oil for a lighter version.
❓ Frequently Asked Questions (FAQ) – Paella (Indian-Style)
Q1. Can I make paella without a paella pan?
Yes! Any wide, shallow pan or non-stick kadai works well. Just avoid deep pots, as even cooking and slight crisping (socarrat) is key.
Q2. Is it okay to use basmati rice instead of Spanish short-grain rice?
Absolutely. While Spanish rice (like Bomba) is traditional, basmati or jeera rice works well in Indian kitchens for a flavorful result.
Q3. What’s the Indian twist in this recipe?
We use Indian spices like turmeric, garam masala, mustard oil (optional), and coriander garnish to add warmth and familiarity to the traditional dish.
Q4. Can I make vegetarian or vegan paella?
Yes! Swap chicken for paneer, tofu, mushrooms, or chickpeas, and use vegetable stock. It’s just as tasty and satisfying.
Q5. What is the socarrat, and do I need it?
Socarrat is the crispy, golden layer of rice at the bottom of the pan — a prized feature of authentic paella. Let the rice cook undisturbed to create it!
Q6. Is this dish spicy?
Not by default. You can adjust the heat by adding green chilies, red chili powder, or leaving them out for a milder taste.
Q7. Can I add seafood to this version?
Yes! Shrimp, squid, or fish can be added with the chicken or as a replacement. Be sure to cook seafood separately and add it in the last 10 minutes.
Q8. How do I store and reheat leftover paella?
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan on low with a splash of water or microwave it covered.
Q9. Is paella healthy?
It can be! This version uses lean protein, veggies, and rice, making it a well-balanced meal. Use brown rice and less oil for a healthier version.
Q10. Can I make this for a party?
Yes! Paella is perfect for gatherings. Scale the recipe up, and cook in a large flat pan or electric skillet to serve many guests.
🔗 Internal & External Link Suggestions
✅ Internal Link:
Specila Recipies for indian foods
