If you want a fantastic paella but don’t have a proper paella pan or outdoor burner, you have a great option. Learning how to cook paella in oven is a simple method that delivers amazing results with minimal fuss.
This guide will walk you through the entire process. Oven-baked paella is forgiving, hands-off, and perfect for feeding a crowd. You get that coveted socarrat—the crispy bottom layer—without needing to watch the stove. Let’s get started with what you’ll need.
How To Cook Paella In Oven
The key to oven paella is using the right pan. A large, shallow, oven-safe skillet or a traditional paella pan that can go from stovetop to oven is essential. A 12 to 14-inch diameter pan is ideal for four to six servings.
Essential Equipment & Ingredients
Before you begin, gather your tools and ingredients. Having everything ready makes the process smooth.
Equipment:
* A large, shallow, oven-safe skillet or paella pan (12-14 inches).
* Aluminum foil.
* A wooden spoon or spatula.
* A sharp knife and cutting board.
Core Ingredients:
* Rice: Use short-grain rice like Bomba or Calasparra. These grains absorb more liquid without becoming mushy. Arborio rice is a acceptable substitute if needed.
* Broth: Chicken or seafood broth. You’ll need about 3 cups for 1.5 cups of rice, but this can vary.
* Protein: This is flexible. Common choices include chicken thighs, chorizo, shrimp, mussels, and clams.
* Sofrito: The flavor base. This is a mix of onion, garlic, tomato, and sometimes bell pepper, cooked down until soft.
* Saffron: This gives paella its classic golden color and distinct aroma. It’s worth using the real thing.
* Olive Oil: Use a good quality extra virgin olive oil.
* Paprika: Sweet or smoked paprika adds depth.
Step-by-Step Oven Paella Instructions
Follow these steps carefully for a perfect result everytime. The oven does most of the work for you.
Step 1: Prep Your Ingredients
Chop your onion, garlic, and tomato finely for the sofrito. Cut chicken into bite-sized pieces if using. Peel and devein shrimp. Scrub any shellfish clean. Measure your rice and broth. Having everything prepped is crucial because the cooking process moves quickly at the beginning.
Step 2: Build the Flavor Base on the Stovetop
1. Preheat your oven to 375°F (190°C).
2. Place your pan on the stovetop over medium-high heat. Add a generous pour of olive oil.
3. If using chicken, season it and brown it on all sides. Remove and set aside.
4. If using chorizo, add it now and let it cook for a minute to release its oils.
5. Lower the heat to medium. Add the chopped onion and bell pepper (if using). Cook until soft, about 5 minutes.
6. Add the garlic and cook for just 30 seconds until fragrant—don’t let it burn.
7. Stir in the grated or finely chopped tomato and cook for 3-4 minutes until it darkens and the mixture thickens.
Step 3: Toast the Rice and Add Spices
1. Add the rice to the pan. Stir constantly for about 2 minutes, letting the rice toast lightly in the oil and sofrito. This helps keep the grains separate.
2. Add the paprika and stir quickly for 10 seconds.
3. Pour in about 1/4 cup of warm broth and crumble in your saffron threads. Stir to combine.
Step 4: Add Broth and Transfer to Oven
1. Pour in the rest of your warm broth. Add a big pinch of salt. Stir once to distribute everything, then do not stir again. Stirring releases starch and makes the rice gummy.
2. Nestle the browned chicken and any firm seafood (like shrimp) into the rice.
3. Bring the liquid to a gentle simmer on the stovetop.
4. Once simmering, carefully transfer the entire pan to your preheated oven. Do not cover it.
Step 5: Bake and Add Delicate Seafood
1. Bake for about 15 minutes.
2. Carefully remove the pan from the oven. The rice will have absorbed much of the liquid.
3. Gently press mussels or clams into the rice, hinge-side down, so they open upwards.
4. Return the pan to the oven for another 5-10 minutes. Bake until the rice is cooked through and most of the liquid is absorbed. The shellfish should be open.
Step 6: Rest and Create the Socarrat
1. Remove the pan from the oven. Cover it tightly with aluminum foil and let it rest for 10 minutes. This allows the rice to finish absorbing moisture evenly.
2. For the socarrat (crispy bottom), place the pan back on a medium-high stovetop burner for 1-3 minutes. Listen for a faint crackling sound. Remove from heat when you smell a toasty aroma.
3. Let the paella sit, still covered, for another 5 minutes before serving. Garnish with lemon wedges and chopped parsley.
Common Mistakes to Avoid
Even easy recipes have pitfalls. Avoid these to ensure your paella turns out great.
* Stirring After Adding Broth: This is the biggest mistake. Stir only once after adding the broth, then never again. Stirring makes the rice starchy and sticky.
* Using the Wrong Rice: Long-grain rice like Jasmine won’t give you the correct texture. Stick with short-grain varieties made for paella.
* Too Much Liquid: The rice should be moist but not soupy. The exact broth amount depends on your rice type and pan, so start with the recommended ratio and adjust next time if needed.
* Overcooking the Seafood: Add delicate seafood like mussels and shrimp late in the process. They cook quickly and become rubbery if overdone.
* Skipping the Stovetop Finish: If you want that classic crispy bottom, don’t skip the final few minutes on the burner after the oven time.
Recipe Variations & Tips
The basic oven method is a template. Feel free to adapt it based on what you like or have available.
* Vegetable Paella: Omit meat and seafood. Use artichoke hearts, green beans, butter beans, and roasted red peppers. Use vegetable broth.
* Mixed Paella: Combine chicken, chorizo, shrimp, and mussels for a festive version.
* Seafood-Only: Use a mix of shrimp, squid, mussels, clams, and firm white fish. Use a strong seafood broth.
* Broth is Key: Your paella will only be as good as your broth. Use a high-quality homemade or store-bought broth.
* Let it Rest: This step is non-negotiable. It lets the rice settle and the flavors meld together perfectly.
* Test for Doneness: The rice should be tender but still have a slight bite in the center (al dente). The liquid should be mostly absorbed.
Serving and Storing Your Paella
Paella is a social dish meant to be shared right from the pan.
* Serving: Place the pan in the center of the table with serving spoons. Everyone can dig in directly from the pan. Provide lemon wedges for squeezing over the top.
* Storing Leftovers: Let leftovers cool completely, then transfer to an airtight container. Refrigerate for up to 2 days.
* Reheating: The best way to reheat is in a skillet with a tiny splash of broth or water over medium-low heat, covered, until warmed through. You can also use the microwave, but the texture of the rice may soften more.
Frequently Asked Questions (FAQ)
Can I make paella in the oven without a paella pan?
Yes, absolutely. Any large, shallow, oven-safe skillet or even a wide baking dish will work. The key is a large surface area so the rice cooks in a thin layer.
What is the best rice for oven paella?
Bomba rice is the traditional and best choice. It absorbs three times its volume in liquid without bursting, which is perfect for this method. Calasparra is another excellent Spanish option. Arborio can be used in a pinch.
How do I get the crispy bottom (socarrat) in the oven?
The oven alone will not create a strong socarrat. You achieve this by finishing the paella on the stovetop for a few minutes after it comes out of the oven. Listen for the crackling sound.
Can I prepare paella in advance?
You can prep all your ingredients ahead of time, but paella is best cooked and eaten immediately. Leftovers are still tasty, but the texture of freshly cooked rice is superior.
Why is my oven paella soggy?
Sogginess usually comes from too much liquid, the wrong type of rice, or not letting it rest uncovered at the end. Ensure you’re using a short-grain rice and measure your broth carefully. The resting period lets excess steam evaporate.
Do I need to cover the paella in the oven?
No, you bake it uncovered. This allows the liquid to reduce properly. You only cover it with foil after it comes out of the oven, during the resting phase.
Is baked paella as good as traditional?
While different from the traditional method over an open flame, oven-baked paella produces a fantastic, flavorful dish with minimal effort. It’s a reliable and delicious way to make paella at home, especially without specialized equipment.
Learning how to cook paella in oven opens up a world of flavor without the need for special equipment. It’s a straightforward, reliable technique that yields impressive results. The combination of stovetop searing and even oven heat creates a dish that’s full of depth, with tender rice, perfectly cooked proteins, and that signature crispy layer at the bottom. Remember to use the right rice, avoid stirring, and don’t skip the final stovetop step for the best texture. With this guide, you can confidently make a beautiful paella for any occasion.