Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/4 lb (570 g) boneless lamb shoulder or leg, cut in 1-inch cubes
- 1 1/2 cups (300 g) Spanish paella rice (bomba / calasparra) or other medium-grain rice
- 4 cups (950 ml) chicken or lamb stock, warmed
- 1/2 tsp saffron threads
- 2 tbsp extra-virgin olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 cup (240 g) crushed tomatoes (canned or fresh)
- 4 cloves garlic, minced
- 2 tsp smoked paprika (pimentón dulce)
- 1/2 tsp hot smoked paprika (optional)
- 1/2 cup (120 ml) dry white wine
- 1 cup (140 g) frozen peas (optional)
- Salt and freshly ground black pepper
- Fresh parsley and lemon wedges, for serving
Do This
- 1. Warm the stock in a saucepan, stir in saffron threads, and keep gently hot on low heat.
- 2. In a wide, heavy pan (ideally 12–13 inch / 30–32 cm), heat olive oil, season and brown the lamb on all sides; remove to a plate.
- 3. In the same pan, soften onion and peppers, then add garlic, smoked paprika, and tomatoes; cook into a thick, rich base.
- 4. Stir in rice to coat in the tomato mixture, toast for 1–2 minutes, then pour in white wine and simmer until nearly absorbed.
- 5. Return lamb to the pan, pour in hot saffron stock and peas, season, and simmer uncovered over medium-low heat for 18–20 minutes without stirring.
- 6. When most liquid is absorbed and rice is tender, increase heat for 1–2 minutes to create a golden crust (socarrat) on the bottom.
- 7. Remove from heat, cover loosely with foil, rest 5–10 minutes, then garnish with parsley and lemon wedges and serve straight from the pan.
Why You’ll Love This Recipe
- All the sunny, Spanish-inspired flavors of paella in one easy pan, centered around tender, juicy lamb.
- Vibrant saffron rice, sweet peppers, tomatoes, and smoky paprika create deep flavor without complicated techniques.
- Great for entertaining: it looks impressive in the pan, but cooks mostly hands‑off once the rice is in.
- Flexible and forgiving: use the vegetables you have, swap in different stock, or adjust the heat level to suit your taste.
Grocery List
- Produce: 1 large onion, 1 red bell pepper, 1 yellow bell pepper, 4 garlic cloves, fresh parsley, 1–2 lemons, optional: 1 cup frozen peas
- Dairy: None required (optional: serve with a spoonful of plain yogurt on the side)
- Pantry: Boneless lamb shoulder or leg, Spanish paella rice (or other medium-grain rice), chicken or lamb stock, saffron threads, extra-virgin olive oil, crushed tomatoes, smoked paprika (sweet and hot), dry white wine, salt, black pepper
Full Ingredients
Lamb and Base
- 1 1/4 lb (570 g) boneless lamb shoulder or leg, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 tsp fine sea salt, divided (plus more to taste)
- 1/2 tsp freshly ground black pepper, divided (plus more to taste)
- 2 tbsp extra-virgin olive oil
- 1 large yellow or white onion, finely chopped
- 1 red bell pepper, cored and sliced into thin strips
- 1 yellow bell pepper, cored and sliced into thin strips
- 4 cloves garlic, minced
- 1 cup (240 g) crushed tomatoes (from a can or grated fresh tomatoes)
- 2 tsp sweet smoked paprika (pimentón dulce)
- 1/2 tsp hot smoked paprika (pimentón picante), optional for a gentle kick
- 1/2 cup (120 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
Saffron Rice
- 4 cups (950 ml) chicken or lamb stock (low-sodium recommended)
- 1/2 tsp saffron threads, lightly crumbled
- 1 1/2 cups (300 g) Spanish paella rice (bomba or calasparra), or other medium-grain rice such as arborio
- 1 cup (140 g) frozen peas, no need to thaw (optional but pretty and tasty)
To Finish & Garnish
- 2–3 tbsp fresh flat-leaf parsley, finely chopped
- 1 lemon, cut into wedges
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Bloom the saffron and prepare your ingredients
Pour the stock into a small saucepan and bring it just to a simmer over medium heat. Turn the heat down to low so it stays hot but does not boil. Lightly crumble the saffron threads between your fingers and add them to the warm stock. Let the saffron steep while you prep the rest of the ingredients; this helps extract color and flavor.
Meanwhile, pat the lamb cubes dry with paper towels and season with about 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Chop the onion, slice the peppers, mince the garlic, and measure out the paprika, tomatoes, wine, and rice so everything is ready to go. Having the ingredients prepared before you start cooking makes the paella much easier and less stressful.
Step 2: Brown the lamb for deep flavor
Choose a wide, heavy pan, ideally a 12–13 inch (30–32 cm) paella pan or a large, shallow skillet. Heat the olive oil over medium-high heat until it shimmers. Add the lamb in a single layer; do not overcrowd the pan. If necessary, brown the lamb in two batches.
Let the lamb sear without moving it for 2–3 minutes on the first side, until well browned. Turn and continue browning for another 2–3 minutes, until nicely colored on most sides. The lamb does not need to be fully cooked through at this stage; it will finish cooking in the rice. Transfer the browned lamb to a plate, leaving the flavorful fat in the pan.
Step 3: Build a rich pepper and tomato base
Reduce the heat to medium. Add the chopped onion and a pinch of salt to the same pan. Cook, stirring occasionally, for 5–7 minutes until the onion softens and begins to turn golden around the edges.
Stir in the red and yellow bell pepper strips. Cook for another 4–5 minutes, until the peppers soften and take on a little color. Add the minced garlic and cook for 30 seconds, just until fragrant.
Sprinkle in the sweet smoked paprika and hot smoked paprika (if using). Stir constantly for about 30 seconds so the spices bloom in the hot oil but do not burn. Immediately add the crushed tomatoes and stir to combine, scraping up any browned bits from the bottom of the pan. Let this mixture cook down for 4–5 minutes, stirring occasionally, until it thickens and darkens slightly. This concentrated mixture, called a sofrito, is the flavor backbone of your paella.
Step 4: Toast the rice and deglaze with wine
Add the rice to the pan and stir well to coat every grain in the tomato and pepper mixture. Toast the rice over medium heat for 1–2 minutes, stirring frequently. This step gives the rice a nuttier flavor and helps it keep its texture.
Pour in the white wine and stir, scraping the bottom of the pan to release any remaining flavorful bits. Let the wine bubble and reduce for 2–3 minutes, until the pan looks almost dry and you can smell a gentle sweetness from the cooked wine.
Step 5: Add saffron stock and lamb, then simmer without stirring
Return the browned lamb and any accumulated juices to the pan, spreading the pieces evenly. Give the hot saffron-infused stock a quick stir and pour it into the pan. Add the peas, if using. Gently shake the pan or stir once to distribute everything evenly, then smooth the surface with the back of a spoon.
Taste the liquid and add the remaining salt and pepper if needed; it should taste well seasoned because the rice will absorb the flavor. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low or low to maintain a steady simmer. Cook uncovered for 18–20 minutes. Do not stir the rice during this time; stirring releases starch and makes the rice gummy, and paella should have separate, tender grains.
You should see small bubbles across the surface, not a vigorous boil. If the edges look very dry while the center is still soupy, rotate the pan or adjust the heat to even out the cooking.
Step 6: Create the socarrat (crispy bottom) and rest
After about 18–20 minutes, most of the liquid should be absorbed. Taste a few grains of rice from near the center; they should be just tender with a slight bite. If still quite firm and there is no liquid left, splash in 1/4 cup (60 ml) hot water or stock and cook a few more minutes.
Once the rice is cooked, increase the heat to medium-high for 1–2 minutes to create the socarrat, the delicious golden crust on the bottom. Listen for a gentle crackling sound and use your nose: you want to smell a toasty, almost popcorn-like aroma, but not burning. Do not stir. After 1–2 minutes, remove the pan from the heat.
Cover the pan loosely with foil or a clean kitchen towel and let the paella rest for 5–10 minutes. This resting time allows the rice to finish steaming and the flavors to settle.
Step 7: Garnish and serve from the pan
Remove the foil or towel and scatter the chopped parsley evenly over the top of the paella. Grind over a little extra black pepper if you like. Arrange lemon wedges around the edges of the pan or directly on top of the rice.
Carry the pan to the table and serve the lamb paella family-style, straight from the pan. Encourage everyone to squeeze lemon over their portion for brightness. When serving, dig down to the bottom so each person gets some of the tender lamb, saffron rice, sweet peppers, and, if you managed it, a bit of that crispy socarrat layer.
Pro Tips
- Use a wide pan: Paella cooks best in a wide, shallow pan. If your pan is smaller, cook a slightly smaller batch so the rice is not deeper than about 3/4 inch (2 cm).
- Resist stirring the rice: Unlike risotto, paella should not be stirred once the stock is added. Leaving it alone helps form that lovely bottom crust and keeps the grains separate.
- Control the heat: Aim for a gentle simmer. Too hot and the bottom may burn before the rice cooks; too low and the rice gets mushy before it absorbs the liquid.
- Choose the right rice: Medium-grain paella rice absorbs lots of flavor without getting mushy. If you use another rice (like arborio), check earlier and adjust liquid slightly as needed.
- Season the liquid well: Taste the broth before it simmers with the rice. It should be slightly saltier than you think, because the rice will mellow the seasoning.
Variations
- Lamb and chorizo paella: Add 4 oz (115 g) sliced Spanish chorizo when you brown the lamb, or sauté it just after and leave the flavorful oil in the pan. This adds a spicy, smoky depth.
- Lamb and chickpea paella: Stir in 1 cup (165 g) drained canned chickpeas along with the peas for extra protein and texture. Reduce the rice slightly to 1 1/3 cups (265 g) if you like.
- Extra-veg version: Add sliced green beans, artichoke hearts, or zucchini during the pepper-cooking stage for a more vegetable-heavy paella. Adjust salt to account for the extra volume.
Storage & Make-Ahead
Cool leftovers to room temperature within 1 hour, then transfer to airtight containers and refrigerate for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water or stock, stirring occasionally, until hot throughout. You can also reheat in the microwave, covered, in short bursts, fluffing the rice between bursts so it heats evenly.
For make-ahead prep, you can brown the lamb and cook the onion, peppers, and tomatoes (the sofrito) up to 24 hours in advance. Store this base in the fridge, then reheat in the pan, add the rice and liquids, and cook as directed when you are ready to serve. Paella is best eaten fresh, so it is not ideal for freezing, though leftovers can be frozen for up to 1 month if needed; the rice will be softer after thawing.
Nutrition (per serving)
Approximate values per serving (1/4 of recipe): about 700 calories; 35 g protein; 28 g fat (7 g saturated); 70 g carbohydrates; 4 g fiber; 5 g sugar; 900–1100 mg sodium (varies with stock and added salt). These numbers are estimates and will vary based on exact ingredients and brands used.
