Castilian Crowd-Pleaser

Ground Beef and Rice Paella with Saffron, Chorizo, and Veggies

50 minutes
Serves 4
DinnerSpanish
Herb's take

Paella is Spain’s iconic one-pan wonder, but we’re giving it a weeknight twist with ground beef and a classic blend of smoky, aromatic flavors. You’ll pick up proper rice technique, saffron blooming, and the joy of socarrat, the crispy rice crust that’s worth every second.

Equipment needed
  • Paella pan or wide skillet

Ingredients

Yield
4

Instructions

  1. 01
    Heat olive oil in a large, wide skillet or paella pan over medium heat. Add the diced chorizo and cook, stirring, until the fat renders and the chorizo starts to crisp, about 3 minutes.
  2. 02
    Add the chopped onion and diced red bell pepper. Sauté until the vegetables are soft and fragrant, 5–7 minutes.
  3. 03
    Stir in the minced garlic and cook for 30 seconds until aromatic. Push the vegetables to the edge of the pan.
  4. 04
    Add the ground beef to the center. Brown it, breaking up large clumps, until just cooked through, about 4 minutes.
  5. 05
    Sprinkle in the smoked paprika and stir in the tomato paste, mixing everything together. Cook for 1 minute to toast the spices and caramelize the paste.
  6. 06
    Add the rice and stir until every grain is glossy and coated with the tomato-chorizo mixture, about 1 minute.
  7. 07
    Pour in the white wine and cook, scraping up any browned bits, until most of the liquid evaporates, about 2 minutes.
  8. 08
    Meanwhile, heat the stock until steaming. Off heat, add saffron threads and let steep for 1 minute to bloom their color and aroma.
  9. 09
    Pour the saffron-infused stock evenly over the rice. Stir once to combine, then smooth the top. Reduce the heat to low and simmer, uncovered, for 18–20 minutes. Do not stir during this time.
  10. 10
    Scatter the peas and roasted red pepper strips over the top. Continue to cook, uncovered, for 5 minutes more or until the rice is just tender and most liquid has been absorbed.
  11. 11
    To create socarrat (the golden crust), increase heat to medium-high for the last 2 minutes. Listen for faint crackling, then remove from heat. Let rest, uncovered, for 5 minutes.
  12. 12
    Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges on the side for squeezing. Season individual portions with salt and pepper to taste.

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Castilian Crowd-Pleaser | Cook with Herb