Creamy Rice ala Paella Recipe | Recipedia

Creamy Rice ala Paella Recipe

Try this classic paella recipe with an extra creamy twist!

What Is Paella?

Paella is a traditional Spanish dish that originated from the Valencia region. It’s a rice-based dish typically cooked in a wide, shallow pan called a paellera. The classic paella recipe includes ingredients such as saffron, meat, and a variety of vegetables. Paella is deeply rooted in Spanish culture and is often associated with communal gatherings and celebrations.

Creamy rice ala paella, on the other hand, is a modern twist on the classic recipe. Unlike the traditional version, this variation not only has cream added to it; it also uses seafood, which gives the rice dish a rich and indulgent flavor. While traditional paella is cooked by slowly simmering rice in stock, this creamy rice ala paella recipe uses cooked rice that’s added to the already seasoned creamy seafood sauce, which makes it a great paella-like dish to cook — especially when you don’t have a paella pan or are new to the kitchen!

Table of Contents

How to Serve Creamy Rice ala Paella

Serve with a side of fresh salad or grilled vegetables. For a refreshing contrast to the creamy rice, serve the creamy rice ala paella with a fresh salad that has an tangy dressing. You can also serve grilled vegetables with it to contrast the creaminess with a smoky flavor.

Add a squeeze of lemon juice. A squeeze of lemon or even calamansi over the rice will add a tangy and citrusy element to the dish. It not only adds an exciting new dimension to the flavor; it also elevates the dish!

Top with shredded mozzarella and toasted breadcrumbs and broil. Want to take it up a notch? Transfer the cooked creamy rice ala paella and top it with shredded mozzarella and toasted breadcrumbs and broil or bake until the cheese is melted. You’ll end up with a cheesier version that has some crunch to it!

How To Cook Creamy Rice ala Paella

To cook creamy rice ala paella, begin by heating a bit of oil in a pan over medium heat. Next, the ginger, garlic, and onions – to the pan. Sauté them until they release their fragrance.

Then, stir in the taba ng talangka (crab fat), shrimps, tinapa flakes, and squid rings. Watch as the seafood changes color; this should take about 3 minutes. Don’t forget to season with a pinch of salt.

Pour in the all-purpose cream and add the Knorr Chicken Cube (available here)it all simmer together for another minute. The creaminess is what makes this dish utterly delightful. Now, it’s time to add the rice, as well as some vibrant green peas for color and freshness. Mix everything in the pan, ensuring the rice is completely heated through. This is where the magic happens as the rice absorbs all the flavors.

As the final flourish, sprinkle some fresh spring onions on top. Serve it up immediately, and get ready to enjoy the creamy, seafood-infused, flavorful goodness you’ve just whipped up.

Rice Paella

Tips To Make The Best Creamy Rice ala Paella

1. Use short-grain rice.

Short grain rice works better for this recipe as it will allow the sauce to adhere to it better. These types of rice have a higher starch content, which contributes to the creamy texture of the dish.

2. Feel free to swap the seafood.

Aside from seafood, you can also use chicken in this recipe! Simply cut up chicken breasts into 1-inch cubes or use the thigh part to make it more flavorful. You can also add mushrooms to add more heft to it. The taba ng talangka flavor may also be replaced with a half a Knorr Chicken Cube (available here) to enhance the chicken flavor.

3. Make it more like the traditional paella by toasting the bottom.

Traditional paella usually has socarrat, which is the burnt bottom that usually results from cooking the rice in a paellera or paella pan. In this case, since the recipe uses cooked rice, the creamy rice ala paella won’t naturally develop this crunchy, toasted crust; however, leaving the paella in the pan, untouched, for 3-5 minutes longer over medium-high heat will toast the bottom and create a deliciously toasted socarrat.

Creamy Rice ala Paella Storage Tips

1. Creamy Rice ala Paella can be refrigerated.

Leftover creamy rice ala paella should be refrigerated using an airtight container for up to 3 days. Since the dish is made with cream, it may have a shorter shelf life, so always make sure to give it the sniff test before reheating! If it smells off, do not consume.

2. Creamy rice ala paella is best consumed fresh.

The sauce of the creamy rice ala paella is made with ingredients that can spoil easily, so it’s best consumed right after it’s made. The key to quickly cooking this easy creamy seafood paella recipe is to start off by cooking the rice. Then, begin cooking the sauce when the rice is halfway through; by the time the rice is finished cooking, you can add it to the finished sauce and the whole dish will come together fast.

Creamy Rice ala Paella

Try this classic paella recipe with an extra creamy twist!

PREP TIME: 20 minutes

COOK TIME: 15 minutes

TOTAL TIME: 35 minutes

COURSE: Main Dishes

CUISINE: Spanish

SERVINGS: 6

CALORIES: 360 kcal

INGREDIENTS

Creamy Rice ala Paella

2 tablespoons Cooking oil
1 Table Spoon Ginger chopped
1 Table Spoon Garlic chopped
1/4 Cup Onion chopped
2 tablespoons Crab fat (aligue)
100 Grams Shrimp shelled and deveined
1/4 Cup Tinapa (smoked fish) flakes
1/4 kilo Squid (Pusit) cleaned, ink sac removed, cut into rings
1 cube Knorr Chicken Cubes (available here)
Salt
1/2 Cup All-purpose cream
4 cups Rice cooked
1/4 Cup Green peas
Spring onions chopped

INSTRUCTIONS

Heat oil in a pan. Sauté ginger, garlic and onions until fragrant.
Stir in taba ng talangka, shrimps, tinapa flakes and squid rings. Cook until seafood changes in color or for about 3 minutes. Season with salt to taste.
Pour in all-purpose cream and Knorr Chicken Cube (available here). Continue cooking and stirring for another minute, or until the chicken cube has dissolved.
Add rice and green peas. Mix well and continue to cook until rice is completely heated.
Sprinkle with spring onion on top. Serve immediately.

NUTRITIONAL FACTS

i. Calories – 360 Calories

ii. Fats – 7.1 grams (9.1%)

iii. Carbohydrates – 42.1 grams (15.3%)

Suggested Article

Japanese Natto: A Quick Guide