This Paella with Lobster is perfect for a fancy dinner or celebration. When it comes to Lobster, it must be high quality and very fresh. This kind of ingredients are better found on a fish market where you know the product is very fresh from the same day.

Although the taste of lobster would be enough to give great flavor to this paella I also wanted to put prawns and clams because if it does not have a little bit of everything, is not a real paella.

Ingredients for this Seafood Paella with lobster (Feeds 4 people)

• 400 gr of paella rice
• 1.2 liters of fish stock
• 1 large lobster
• 1 bay leaf
• 7 tablespoons oil
• 1 onion, chopped
• 2 tomatoes
• 200 g fresh peeled prawns
• 200 gr of clams
• 100 gr of peas
• salt, to taste
• 2 strands of saffron

For the original Spanish seafood paella recipe and other recipes go our home page!

Let’s make this luxurious Paella with Lobster

Prepare the Seafood

Cut the lobster in half and separate the body from the legs. Put the clams in a container full of water and with a handful of salt to clean them.

Let´s get cooking

To start, pour the oil in a paella pan over medium heat. Add the chopped onion and poach for a few minutes, until it is translucent.

Next, add the chopped lobster and let it fry for several minutes until it has a pinkish color. Once it is half done, take it out and set aside.

To start with the sofrito, add the chopped tomatoes, previously blanched and peeled, the bay leaf, and the saffron. Stir everything together.

Time for the rice

Now that the sofrito has thickened, add the rice so that it is sautéed and absorbs all the flavors.

When the rice has picked up a little color, pour in the broth that we have previously heated, season it with salt and stir it again so that it is evenly distributed.

Next place the lobster on top, with the head on the side of the body and the tweezers on the sides.

Then let it cook over high heat until it starts to boil, and when it boils, lower it to a medium temperature. Leave it like this for 10 minutes.

After that time, add the peas, the drained clams and the peeled prawns on top. Let it cook for at least 5 more minutes.

Everything will depend on the amount of water we have left and the texture of the rice. If necessary, pour more stock to continue cooking until it is al dente.

By that time, the clams should have opened, the prawns will have been cooked correctly and the lobster too.

To finish, turn off the heat and let it rest for 5 minutes before serving.

Y listo! As you can see every Paella is made in a very similar way, we just have to change a few things depending on the ingredients. Hope you like this Paella with Lobster, Chao!

Seafood Paella is the most popular of the Paellas. Its large quantity of mollusks and crustaceans make it very tasty and full of color. Although it is called seafood, you can also add fish or any other sea product. In the high-class Seafood Paellas, it is usually seen lobster, as well as crayfish, prawns or crabs.

The Valencian paella and the seafood paella are always competing for the first place of the most popular Spanish paella.

Today adding meats and vegetables to seafood paella has become common. They are usually accompanied by green beans, peas, artichokes or capsicums, but the authentic seafood paella is very similar to this one:

List of ingredients to make this Seafood Paella (4 people)

• 1 white onion, peeled and finely chopped
• 5 tablespoons extra virgin olive oil
• 2 cloves garlic, minced or finely chopped
• 2 tomatoes, peeled and chopped
• 1/2 teaspoon sugar
• Salt, to taste
• 1 teaspoon paprika
• A few strands of saffron
• 4 small squid, clean
• 2 cups of short rice or paella rice
• 3 cups fish broth or chicken broth, (or more if needed)
• 250 ml of white wine
• 12 cooked jumbo shrimps (unpeeled)
• 16 mussels, clean

Tools you need

A paella pan (or frying pan) 40 cm in diameter

Other Paella recipes to check!

How to make a Seafood Paella

To make this Seafood Paella we start by making the sofrito.

To do this, fry the finely chopped onion in the hot oil. Remove the onion with a wooden spoon frequently, so that it does not burn. Stir fry until the onion starts to brown.

Then add the finely chopped garlic and, before it starts to take color, add the chopped tomatoes.

Time to add the sugar (to neutralize the acidity of the tomato), salt to taste, paprika and a few strands of saffron. Stir all the ingredients and let them fry until the tomatoes are reduced and begin to sizzle.

Now that the sofrito is done, cut the squid into rings and leave the legs whole. Add the squid and let it cook for a few minutes.

Then add the paella rice and distribute throughout the paella pan so that the grains adhere to the ingredients.

In the meantime, heat the broth together with the wine in a separate saucepan, and when it is hot, pour it into the paella pan.

After this, increase the temperature and add more salt. Stir everything again so that the paella rice is well covered by the broth, and when it comes to the boil, lower the temperature and let everything simmer for 18 to 20 minutes.

It is important to stir the paella during the cooking process so that the paella rice cooks evenly.

After 10 minutes of cooking, add the prawns on top until they turn pink, then turn them over so that they cook on the other side.

Pour a little more broth towards the end of cooking if the paella is too dry. After 20 minutes, taste the paella rice and if it is well done turn off the heat and cover the paella pan with a cloth or aluminum foil to rest.

While the paella is resting, steam the mussels with about one inch of water in a pan with the lid on, and when they open, place them on top of the paella (discard those that do not open).

Serve the paella after 5 minutes of rest.

And that´s how easy it is to make an authentic Spanish Seafood Paella! We hope you like this recipe and definitely check out more paella recipes here!

Rabbit is considered white meat, it´s very low cost, low in calories and with a taste very similar to chicken. Paella with Rabbit is very traditional, especially in the central regions of Spain, where rabbit is very abundant.

Preparation time: 20 minutes

Cooking time: 50 minutes

Total time: 70 minutes

These amounts are for 6 people.

Ingredients for this Paella with Rabbit

• 1 pinch of saffron strands
• 1-liter homemade chicken broth (or good quality)
• 175 gr tender green beans
• 3 tablespoons olive oil
• 750 gr of chopped rabbit
• 1 medium onion, finely chopped
• 5 cloves garlic, finely chopped
• Some sprigs of rosemary
• 1/2 teaspoon sweet paprika
• 350 g peeled and chopped pear tomatoes
• 400 gr of rice for paella (calasparra or bomba)
• 300 g canned artichoke hearts
• 225 gr of peas
• 4 bay leaves
• 1 lemon, cut into wedges, to serve
• Salt, to taste

Check out our other paella recipes or the most famous one, paella seafood!

How to prepare this Paella with Rabbit

1 First, add the saffron to the chicken broth and put it to simmer in a saucepan, only until it is hot, it does not need to come to the boil. Once it is hot, turn off the heat and set it aside.

2 Next cook the green beans in water and salt for 4 minutes, until tender. Drain and rinse them with cold water so they stop cooking. Set them aside.

Cook the Rabbit

3 Now heat 2 tablespoons of olive oil in a paella pan over medium heat. Add a generous pinch of salt and pepper to the rabbit and fry it for a few minutes, until golden brown on both sides. Take it out and set it aside.

Make the sofrito

4 In the same paella pan, add the remaining spoonful of oil to sauté the chopped onion for 10 minutes, until it begins to brown.

5 Next, add the chopped garlic, the sprigs of rosemary and the paprika, stir and leave to cook for 1 minute.

6 Now add the peeled and chopped tomatoes and sauté for another 2 minutes. Pour in the reserved hot broth and increase the temperature to bring it to the boil. Season with a little salt.

The Paella Rice

7 Add the rice making sure it is distributed evenly throughout the paella pan. Then place the rabbit pieces, drained artichoke hearts and bay leaves around the paella pan and shake the pan a little to settle all the ingredients.

8 Next, bring to a boil at maximum temperature for 6 minutes, then add the tender beans and reduce the temperature to simmer for another 15 minutes.

At the end of the time, you will see that the broth has been completely absorbed and the rice is tender.

9 To finish, turn off the heat and cover the rice with a cloth so that it rests for 5 minutes. Taste the rice and season if necessary. Serve with lemon wedges.

Notes

Ask the butcher to cut the rabbit through the bone into about 6-8 equal pieces. You can also use 600 grams of boneless rabbit instead of 750 grams of bone-in rabbit.

For this occasion, I’ve used a 38 cm diameter paella pan that works well for 6 servings.

If you don’t like seafood or you can’t eat it, this Chicken Paella is the one for you.

It’s easy to make and full of flavor. Chicken is a must, but you can also add other meats, such as chorizo, to intensify the flavor.

One of the most important parts of a good paella is the sofrito. It is the base that gives it flavor and should be composed of tomato (either natural or crushed) and onion, at least.

It has to be fried for a few minutes until the tomato is reduced and the onion is softened, that’s when the sofrito is well done.

The steps to follow to make a paella are almost always the same.

Ingredients for this Chicken Paella ( feeds 4 people)

• 400-500 g chicken (thighs and breast with skin and bone)
• 400 ground paella rice
• 100 g sliced chorizo (optional)
• 125 g chopped green beans
• 2 medium ripe tomatoes (or 1/2 can crushed tomatoes)
• Approximately 1 liter of boiling chicken broth
• A pinch of saffron
• 1 teaspoon paprika
• 1 red capsicum (cut into strips and roasted) or 1/2 jar of roasted red capsicums
• Extra virgin olive oil (according to need)
• 1/2 medium onion, finely chopped
• Salt, according to need
• 1 sprig of rosemary
• 1 lemon (sliced for decoration)

For the traditional paella recipe or other recipes check the home page!

How to make this Chicken Paella

To start, pour a dash of olive oil into the paella pan and heat over medium heat.

In the meantime season the chicken pieces with salt and black pepper and then fry them in the hot oil until they take color on all sides.

Next, add the sliced chorizo and paprika and stir to mix all the flavors.

Then sprinkle the saffron on top and let it cook for about 15 minutes to infuse.

When it´s cooked, move the meat towards the edge of the paella pan to make the sofrito.

Make the sofrito

First, add the finely chopped onion and sauté until tender. Then add the chopped tomato and let it reduce until it becomes a dark red paste.

Next, mix the meat with the sofrito and add half of the roasted capsicums. Mix everything again and keep cooking for a few more minutes.

Then pour the hot broth on top to remove all the ingredients stuck to the base. Add the green beans and increase the heat to boil.

Next, add the rice and stir to combine well, make sure the rice is completely covered by the liquid. Cook for 10 minutes over high heat and then lower the heat to continue for another 10 minutes until the rice begins to dry.

Once most of the liquid has been absorbed, try the rice. If it is still hard, add more broth and continue cooking for a few more minutes until al dente.

Then cover the paella with a cloth and increase the heat for a minute or two, so that the bottom sticks.

To finish, turn off the heat and decorate the paella with a few slices of lemon, the rest of the roasted peppers and rosemary. Once it has rested for 10 minutes, it can be served.

And that is how easy it is to make a Chicken Paella! Be sure to check out our other versions or Meat Paellas here!

The most famous paella of all is the Valencian Paella, In Valencia, this dish is made like nowhere else.

This typical dish has rabbit, chicken, beans and green beans, as well as a good sofrito made with tomato, onion, and garlic.

The authentic Valencian paella is made over charcoal or wood fire, controlling the fire to have a lower flame and a higher one depending on whether we want to lower or raise the temperature.

It is important to turn the paella pan around so that the whole base gets the flame and the heat is uniform in all sides, otherwise the rice in the corners will remain hard.

I advise you to buy quality rice like paella rice.

Ingredients for this Valencian Paella (for 8 people)

• 300 g dried broad beans, soaked overnight in water and drained
• Salt, to taste
• 900 gr chopped rabbit
• 110 ml extra virgin olive oil
• 1 large chicken (about 2 kg) cut into 8 pieces
• 2 teaspoons freshly ground black pepper
• 4 ripe tomatoes, peeled and crushed
• 2 onions, chopped into squares
• 3-4 cloves garlic, minced
• 2 1/2 cups chopped green beans
• 3 liters of water or chicken broth (or more if needed)
• 1 sprig of rosemary
• 2 pinches of saffron
• 4 cups of Bomba paella rice

For the best seafood paella recipe go to home page and have a look in all the variety of paellas with seafood!

How to make this Valencian Paella

Cook the beans

Put the soaked broad beans in a casserole with plenty of water to boil over medium-high heat, and when it starts to boil, lower the temperature to low heat and let it cook for an hour and a half to two hours, until tender.

After that time, add 2 teaspoons of salt and let them rest in the liquid for half an hour before draining.

Prepare the meat for this Valencian Paella

Chop the rabbit and chicken if the butcher has not already done so. Then season with 2 teaspoons of salt and black pepper.

Next, heat the oil in a large paella pan and add the chicken and rabbit pieces. Fry the meat until golden brown on all sides (about 10 minutes).

The sofrito

Add crushed tomatoes, chopped onions, chopped garlic, and washed and chopped green beans. stir all ingredients and let them sauté for about 15 minutes until the green beans are almost tender.

Then pour in the water or broth and add the rosemary and put the heat at its maximum temperature and cover the paella pan with a lid.

When it begins to boil, remove the lid, add 2 and 1/2 teaspoons of salt (if you add broth maybe is not necessary to add more salt) and saffron.

The rice

Next, sprinkle the paella rice on top evenly so that all the grains are covered with liquid.

Then add the drained broad beans and stir all the ingredients so that they are well distributed.

Let the rice cook for 10 minutes over high heat, turning the paella pan so that the heat is evenly distributed.

After that time, lower the temperature and simmer for another 10 minutes until the rice has absorbed all the liquid.

By now, the rice should be al dente. If it is still a little hard, add more liquid and continue the gentle cooking for a few more minutes.

To finish, turn off the heat, cover the paella pan and let it stand for 5 minutes before serving. Then remove the sprig of rosemary so that it does not fall on anyone.

Notes

If you are not very skillful, it is preferable to ask the butcher to cut up the rabbit meat and chicken for you.

Have you ever had Valencian Paella before? It´s definitely one of our favorite! Very unique and very tasty!

This Paella with Pork and chorizo is, without a doubt, the perfect one for meat lovers. Meat paellas can have different types of meat, such as chicken or beef, but I like it best with a chopped pork loin and chorizo.

The best thing about paella is that it admits any ingredient. You can add peas, green beans, other types of meat, whatever you want really.

What you need for this Paella with Pork and Chorizo

• 80 ml of virgin olive oil
• 1 chorizo, about 20 cm long, cut into thin slices
• 250 g pork loin (without bones), cut into small pieces
• 1 red capsicum, finely diced
• 4 cloves garlic, peeled and chopped
• 5 or 6 whole tomatoes, blanched and peeled
• 1.75 liters of chicken or vegetable stock
• A generous pinch of saffron
• 2 1/2 cups paella rice
• Salt and black pepper, to taste
• 1 spoonful of paprika

To know which paella rice to buy in Coles read the article at the bottom of our home page!

How to make this Paella for Meat lovers

Start by heating the oil in a paella pan (or frying pan) over medium heat.

When it is hot, add the chopped chorizo and fry it until it browns on both sides. Stir as often as necessary to infuse the oil with the flavor of the chorizo.

Then remove the chorizo to a plate (you can put it on top of kitchen paper to drain the excess fat), and add the pork to fry it in the same way. When it is golden brown, remove it from the same dish as the chorizo.

Let’s make the sofrito

Now, in that meat flavored oil, sauté the chopped capsicum until it begins to soften, then add the garlic and let it sauté as well.

Next, blanch the tomatoes in boiling water and crush them. Add them to the frying pan to cook for 7 or 8 minutes.

When the liquid of the tomatoes begins to thicken, pour the broth and increase the temperature so that it comes to boil.

Then add the saffron, salt, black pepper and add the meat again. Add the paella rice and stir once so that the liquid covers all the rice.

Now lower the temperature and let it cook over medium-high heat for 10 minutes.

After that time, turn the heat to low and continue cooking for another 10 minutes until the liquid has been completely absorbed.

To finish, turn off the heat and sprinkle the paprika on top. Cover it with a cloth or aluminum foil and let it rest for 5 or 10 minutes. We can decorate the paella with a few slices of lemon.

And there you have it! Easy Paella with Pork and Chorizo, feel free to add any other meat that you like! This is the perfect dish for meat lovers

Black Paella or Black Rice is a Mediterranean dish characterized by its striking black color. This black color comes from the squid ink, which is included in this recipe. The ink can be bought separately, but usually is included with the cuttlefish or squid.

Ingredients for this Black Seafood Paella (Feeds 4 people)

• 350 gr of sepia with its ink
• 300 grams of the whole squid
• 200 ml of white wine
• 8 peeled prawns
• 1 clove garlic, minced
• 2 bay leaves
• 1 onion, chopped
• 1.2 liters of fish stock
• 400 grams of round rice
• 2 tablespoons chopped parsley
• 2 tablespoons salt
• 4 tablespoons virgin olive oil

For other recipes or for the chicken paella recipe click the link!

Black Seafood Paella Recipe method

At the Fishmarket

Ask your fishmonger to clean both the squid and the cuttlefish well, and to keep the ink for you, as you need it for this black paella. At home, chop them into rings and reserve them.

To start, prepare a frying pan with 2 spoonfuls of oil and put it on medium heat. Fry the chopped garlic and add some bay leaves. When the garlic begins to take on color, remove the bay leaf and break it.

Then reduce the temperature and add the cuttlefish and squid with the ink to cook them. Add the laurel too. Next, stir for a few minutes until they have an opaque color. Then turn off the fire and set it aside.

On the other hand, heat the remaining 2 spoonfuls of oil in a paella pan and add the chopped onion. Stir until it is translucent. When it is tender, add the rice and stir constantly while frying for 1 minute.

Next, pour in the white wine and let it evaporate, this will take approximately a couple of minutes. Pour a little more than half of the broth and let it cook for 10 minutes over high heat.

Then add the remaining broth, the whole prawns on top, the cuttlefish and the squid with the ink, salt it and stir so that the ink is distributed evenly.

Let it cook for another 8 minutes until the rice has cooked completely (according to the package instructions) and the prawns are cooked.

Before serving, let it rest away from the heat for 3 minutes and sprinkle the parsley on top. This dish is usually served with aioli and lemon wedges.

Have you ever tried squid´s ink? Give this recipe a go! If you like Seafood, this Black Paella will be your favorite!

Meat and Seafood Paella or mixed Paella, as its name indicates, is a mixture of rice, seafood, and meat, as well as a mixture of vegetables to make the delicious sofrito.

For me, the socarrat is the best part. That crunchy burnt rice crust is incredible. But in order for it to form, a metal paella is essential, it won’t come out if we do it in a non-stick frying pan.

Rice is just as important as the tools. It should be made with medium-grain and round paella rice. Its shape is ideal for absorbing large amounts of liquid, something that does not happen with long grain rice or basmati rice.

Ingredients for this Meat and Seafood Paella (feeds 6-8 people)

• 1/2 teaspoon saffron
• 4 chicken thighs, chopped
• 10-12 large prawns, peeled and deveined
• salt and black pepper, to taste
• 100 ml extra virgin olive oil
• 100 gr of chorizo
• 1 spoonful of paprika
• 3 cloves garlic, minced
• 3 medium tomatoes (skinless), chopped or grated
• 1 small onion, chopped
• 2 liters of chicken broth
• 2 1/2 cups short grain rice or paella rice
• 1 red capsicum, cut into strips
• 12 clams

For the most traditional seafood paella recipe go to our home page!

How to make this Meat and Seafood Paella

1 First, in a small bowl put the saffron in 50 ml of hot water, and let it rest for 15 minutes.

2 Then season the chicken and prawns with salt and black pepper.

3 Next heat the oil in a paella or frying pan that is about 40 cm in diameter over medium-high heat.

When hot, add the chicken pieces, the chorizo in slices and the prawns and let them fry until they are golden brown, stirring from time to time so that they are evenly cooked.

4 Once the prawns are golden brown, take them to a separate plate.

The sofrito

5 Next add the paprika, garlic, tomatoes, and onion to the paella and fry, stirring frequently, until the onion is tender.

6 At this moment is when we add the mixture of saffron and chicken broth, season with salt and increase the temperature.

7 Now add the rice and stir it with a spoon so that it is evenly distributed.

Also, add the capsicum and continue cooking (without stirring), until the rice has absorbed most of the liquid, about 12-15 minutes.

8 Next, turn the heat to low and add the prawns along with the washed clams.

9 Leave it for 5-10 minutes until the clams open and the liquid is completely absorbed.

The socarrat

10 At the last minute, put it on high heat to create the socarrat (what sticks to the bottom of the paella).

11 To finish, turn off the heat and cover the paella with aluminum foil to rest for a few minutes.

So if you like Seafood, chicken, and chorizo, this Mixed Paella is the perfect one for you! Enjoy this Seafood and Meat Paella with some wine for lunch or dinner and feel like you were in Spain!

Although it is not usual, you can also cook paella in the microwave. The procedure is different from the traditional way, but the result is quite good, especially if you don’t have too much time to do it.

The keys to a successful paella are: quality ingredients, especially a good paella rice, adequate cooking time, a good sofrito and final resting time.
And with this microwave method, we have all of them.

Ingredients for this paella in the microwave (Feeds 4 people)

• 1 onion
• 2 cloves of garlic
• 350 gr long grain rice
• 750 ml homemade chicken broth
• 1 teaspoon olive oil
• 100 g frozen peas
• 175 g cooked and peeled prawns
• 175 gr mussels
• 100 gr chicken (can be thigh or breast)
• 2 tomatoes
• 4 cooked king prawns, for garnish
• A pinch of saffron
• 1 lemon, sliced, for garnish
• Salt, to taste

For more recipes!

Indications step by step:

Before starting the paella in the microwave, we must have the mussels well washed and without beards.

Peel and finely chop the onion and garlic cloves. Place them in a microwave-safe container, cover, and place in the microwave for 5 minutes at maximum power.
In the container, pour the rice, the very hot broth, a pinch of saffron, the oil and the salt, cover it and put it in the microwave for 20 minutes at maximum power.
Meanwhile, cook the mussels in a casserole with a little water until the shells open. Drain them and remove the empty shell, reserving only the full shells.

Next, cut the chicken into pieces and cook it in boiling water for a few minutes, until it is tender.
Blanch the tomatoes in boiling water for 3 minutes, refresh and peel. Cut them in half, remove any seeds we see and cut them into small cubes.
When the 20 minutes of cooking is over, place the peas in another microwave safe container, cover it and place it in the microwave for 3 minutes at maximum power.
Now add the cooked and peeled prawns to the peas, together with the cooked chicken and chopped tomatoes. Cover them and put them in the microwave for 5 minutes at maximum power, stirring it halfway through cooking so that everything heats properly.
Next, drain any liquid that may have been released, and mix the ingredients above with the rice that is already cooked. Taste and correct seasoning if necessary.

To finish this paella in the microwave, put the 4 prawns as a decoration on top and serve with a few slices or lemon wedges.

And there you have it! A Spanish Paella in the microwave! Wasn´t it easy? Paella with chicken and seafood, so tasty!

Traditionally, paella is made with short white rice, but replacing it with brown rice gives it a great texture and makes it a much healthier dish.

The key to this paella with brown rice is saffron, which should never be replaced by food coloring. In addition to a nice yellowish color, it gives it flavor.

The other ingredients must be very good quality ones for this dish to be a success.

Ingredients for this paella with brown rice (Serves 4 people)

• 1 tablespoon sweet paprika
• 1 teaspoon oregano
• ½ teaspoon of salt
• ¼ teaspoon ground black pepper
• 2 boneless, skinless chicken breasts
• 60 ml extra virgin olive oil
• 250 gr chorizo, sliced
• 4 cloves garlic, minced
• 1 large onion, diced
• 450 gr of crushed natural tomato
• ¾ cup of brown rice
• 1 teaspoon saffron strands
• 1½ cups of warm water
• 4 raw prawns, peeled
• ½ cup frozen peas, thawed
• A handful of chopped fresh parsley, for garnish

(Remember for more tricks check the homepage)

How to make this paella with brown rice

First, we cook the chicken and chorizo

In a bowl, mix the oregano, paprika, salt, and black pepper. Chop the chicken and marinate it with the spice mixture, leaving it to rest for at least 15 minutes.

After that time, heat the olive oil in a paella pan and fry the chicken until it is golden brown on all sides. When it has picked up color, add the chorizo in slices and stir, leaving it to cook for a couple of minutes, until the oil turns into a reddish color.

Remove the chicken and chorizo to a separate plate.

Now you can proceed with the sofrito

Reduce the heat and fry the finely chopped garlic and onion in the same fat until they are poached (about 5 minutes).

Now you can add the crushed tomato and leave all the liquid to reduce. Add a little salt and black pepper and stir again.

After the liquid is reduced, add the rice and stir well so that the grains are evenly distributed and then add the saffron. Pour in the water, stirring gently, just to make sure everything is mixed.

Let it simmer for 15 minutes, stirring once or twice during the cooking process.

Add the raw shrimp, increase the temperature until it comes to a boil and then reduce it as it was before, and let it cook for 10 more minutes until the shrimp turn pink.

Meanwhile, crumble the chicken with a fork and add it to the paella, along with the chorizo, stirring gently. Continue simmering until the paella rice is tender, about another 5 to 10 minutes.

Spread the peas over the top and continue cooking for 5 more minutes, until the paella is done. Remove from heat, cover to rest for 5 minutes, and finally sprinkle chopped parsley on top.

And there you have it, easy and very tasty Paella with brown rice!