17 Paella Recipes to Bring Mediterranean Vibes to Fall

You’ll discover paella’s incredible versatility when you explore classic Valencian versions with rabbit and green beans, traditional seafood combinations featuring mussels and shrimp, or hearty mixed paellas combining chicken, chorizo, and seafood. Fall’s bounty shines in vegetarian versions with butternut squash, Brussels sprouts, and artichokes, while mushroom and wild rice variations offer earthy depth. Each recipe builds layers of saffron-infused flavor through proper sofrito techniques, creating that coveted socarrat crust that’ll transport your kitchen straight to Spain’s sun-drenched coastlines this autumn.

Classic Valencian Paella With Rabbit and Green Beans

Classic Valencian paella represents the true essence of this iconic Spanish dish, originating from the Valencia region where it was traditionally prepared by farmers and laborers using whatever ingredients were readily available. This authentic version features rabbit and green beans as the primary components, creating a rustic and deeply flavorful meal that showcases the fundamental techniques that make paella so beloved. The combination of rabbit’s rich, gamey flavor with the fresh snap of green beans creates a perfect balance that has been cherished for generations.

The key to achieving an authentic Valencian paella lies in understanding that this dish isn’t about an abundance of ingredients, but rather about allowing each component to shine while building layers of flavor through proper technique. The socarrat, or crispy bottom layer of rice, is considered the crown jewel of any well-executed paella, and this traditional recipe provides the perfect foundation for developing this coveted texture.

When prepared correctly, this classic dish delivers an aromatic, satisfying meal that connects you directly to the culinary heritage of Valencia.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 1 whole rabbit, cut into 8-10 pieces
• 1 pound fresh green beans, trimmed and cut into 2-inch pieces
• 4-5 cups chicken stock
• 1/2 cup olive oil
• 1 large red bell pepper, cut into strips
• 1 cup lima beans (garrofón)
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1 teaspoon sweet paprika (pimentón dulce)
• Pinch of saffron threads
• 2 sprigs fresh rosemary
• Salt and white pepper to taste
• Lemon wedges for serving

Heat olive oil in a 15-17 inch paella pan over medium-high heat and season rabbit pieces with salt and pepper before browning them thoroughly on all sides, approximately 8-10 minutes total.

Add green beans, lima beans, and red pepper strips, cooking for 3-4 minutes until vegetables begin to soften, then incorporate minced garlic and grated tomato, cooking until the liquid evaporates. Stir in paprika and saffron, cooking for 30 seconds before adding the rice, stirring gently to coat each grain with the sofrito base, then pour in hot stock and add rosemary sprigs.

Bring the mixture to a boil, then reduce heat to low and simmer without stirring for 18-20 minutes, rotating the pan occasionally to guarantee even cooking, until rice is tender and has absorbed most of the liquid.

Never stir the paella once the stock has been added, as this will prevent the formation of the coveted socarrat and can make the rice gluey. Listen for gentle crackling sounds during the final few minutes of cooking, which indicates the socarrat is forming properly.

Allow the paella to rest off the heat for 5 minutes before serving, and resist the urge to check the bottom of the pan until this resting period is complete. The ideal paella should have a thin, golden-brown crust at the bottom that releases easily when properly developed.

Traditional Seafood Paella With Mussels and Shrimp

Traditional seafood paella represents the coastal interpretation of Spain’s most famous rice dish, where the bounty of the Mediterranean Sea takes center stage. This maritime version celebrates the natural sweetness of fresh shellfish and the briny essence of the ocean, creating a harmonious blend that captures the spirit of Spanish coastal cooking. The combination of tender mussels and succulent shrimp provides both visual appeal and complementary flavors, while the saffron-infused rice absorbs all the aromatic seafood juices to create an unforgettable dining experience.

The beauty of seafood paella lies in its ability to transform simple, high-quality ingredients into something truly spectacular through careful timing and technique. Unlike land-based paellas, this version requires a delicate touch to avoid overcooking the seafood while still achieving the perfect rice texture and developing that vital socarrat. The key is building flavor through a proper sofrito base and allowing the natural juices from the mussels and shrimp to infuse the rice with concentrated ocean flavors that transport you directly to the Spanish coastline.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 1 pound large shrimp, peeled and deveined
• 2 pounds fresh mussels, cleaned and debearded
• 4-5 cups seafood stock
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1 red bell pepper, cut into strips
• 1/2 cup green peas
• 1 teaspoon sweet paprika (pimentón dulce)
• Pinch of saffron threads
• 2 bay leaves
• Salt and white pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Heat olive oil in a 15-17 inch paella pan over medium heat and sauté chopped onion until translucent, about 5 minutes. Then add garlic and cook for another minute before incorporating grated tomato and cooking until moisture evaporates. Add bell pepper strips and cook for 3-4 minutes, then stir in paprika and saffron, cooking for 30 seconds before adding rice and stirring gently to coat with the sofrito base.

Pour in hot seafood stock, add bay leaves, and bring to a boil. Then reduce heat to medium-low and simmer for 10 minutes before nestling mussels hinge-down into the rice and adding shrimp and peas. Continue cooking for 8-10 minutes without stirring, rotating the pan occasionally for even cooking, until rice is tender, seafood is cooked through, and mussels have opened. Then increase heat for the final 2-3 minutes to develop the socarrat.

When preparing seafood paella, timing is essential since overcooked shellfish becomes tough and rubbery. So add the seafood during the final stages of cooking and discard any mussels that fail to open. The rice should have a slight bite to it when finished, and you should hear gentle crackling sounds from the bottom of the pan when the socarrat is properly forming.

Allow the paella to rest for 5 minutes after cooking to let the flavors meld and the rice finish absorbing any remaining liquid. Always taste and adjust seasoning before serving with fresh parsley and lemon wedges.

Mixed Paella With Chicken, Seafood, and Chorizo

Mixed paella, known as “Mar y Montaña” (Sea and Mountain), represents the supreme fusion of Spain’s diverse culinary landscapes, bringing together the best of both coastal and inland traditions in one spectacular dish. This hearty interpretation combines the ocean’s bounty with the richness of land-based proteins, creating layers of complex flavors that showcase the versatility of Spanish cuisine. The addition of chorizo provides a smoky, paprika-infused depth that complements both the tender chicken and fresh seafood, while the saffron-scented rice acts as the perfect canvas to absorb all these magnificent flavors.

The art of mixed paella lies in the careful orchestration of cooking times and temperatures to guarantee each protein reaches its ideal texture without compromising the others. This style requires a confident hand and understanding of how different ingredients release their flavors and moisture into the rice, creating a harmonious balance where no single element overpowers the others. The result is a celebration of Spanish gastronomy that captures the essence of the country’s varied regions, making it an excellent choice for fall gatherings when heartier, more substantial dishes are most welcome.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 1 whole chicken, cut into 8 pieces
• 1/2 pound large shrimp, peeled and deveined
• 1 pound mussels, cleaned and debearded
• 4 ounces Spanish chorizo, sliced
• 5-6 cups chicken and seafood stock, mixed
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1 red bell pepper, cut into strips
• 1/2 cup green beans, trimmed and halved
• 1/2 cup lima beans
• 1 teaspoon sweet paprika (pimentón dulce)
• Pinch of saffron threads
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Heat olive oil in a 17-19 inch paella pan over medium-high heat and brown chicken pieces on all sides, about 8-10 minutes, then remove and set aside before adding chorizo slices to render fat for 2-3 minutes. Add chopped onion and cook until softened, then incorporate garlic, grated tomato, and bell pepper, cooking until tomato moisture evaporates before stirring in paprika and saffron for 30 seconds.

Return chicken to pan, add green beans and lima beans, then pour in rice and stir gently to coat with the sofrito base before adding hot stock and bay leaves, bringing to a boil. Reduce heat to medium-low and simmer for 15 minutes, then nestle mussels hinge-down into the rice and add shrimp, continuing to cook for 8-10 minutes without stirring while rotating the pan occasionally until rice is tender, seafood is cooked through, and a golden socarrat forms on the bottom.

The key to successful mixed paella is managing the different cooking times required for each protein by adding them in stages, starting with the chicken which needs the longest cooking time, followed by the heartier vegetables, and finishing with the delicate seafood. Resist the urge to stir once the rice has been added, as this can break the grains and create a risotto-like texture rather than the distinct, separate grains that characterize authentic paella.

Allow the paella to rest for 5 minutes after cooking to let the flavors meld and the socarrat to fully develop, and always taste the stock before adding it to confirm proper seasoning since the rice will absorb all these flavors during the cooking process.

Vegetarian Paella With Seasonal Fall Vegetables

Vegetarian paella showcases the incredible diversity and richness of plant-based ingredients, proving that this iconic Spanish dish can be equally satisfying without any meat or seafood. Fall brings an abundance of seasonal vegetables that are perfectly suited for paella, including butternut squash, artichokes, Brussels sprouts, and roasted red peppers, all of which contribute unique textures and flavors while maintaining the dish’s traditional Spanish character.

The key to exceptional vegetarian paella lies in building layers of flavor through proper sautéing techniques and the strategic use of vegetables that release natural sugars and complement the saffron-infused rice. This autumn-inspired version celebrates the season’s harvest while honoring the fundamental principles of traditional paella preparation.

The combination of roasted vegetables, tender legumes, and aromatic herbs creates a deeply satisfying meal that captures the essence of Spanish cooking without relying on animal proteins. The natural sweetness of caramelized onions and roasted squash pairs beautifully with the earthy notes of green beans and artichokes, while a generous amount of saffron guarantees the dish maintains its characteristic golden color and distinctive flavor profile that makes paella so beloved worldwide. Rich flavor layers are essential in creating a memorable vegetarian paella.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 5-6 cups vegetable stock
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1 cup butternut squash, cubed
• 1 red bell pepper, cut into strips
• 1 cup green beans, trimmed and halved
• 6 artichoke hearts, quartered
• 1 cup Brussels sprouts, halved
• 1/2 cup lima beans
• 1/2 cup roasted red peppers, sliced
• 1 teaspoon sweet paprika (pimentón dulce)
• Large pinch of saffron threads
• 2 bay leaves
• 1/2 cup green peas
• Salt and pepper to taste
• Fresh rosemary sprigs
• Fresh parsley for garnish
• Lemon wedges for serving

Heat olive oil in a 17-19 inch paella pan over medium-high heat and sauté butternut squash cubes until lightly caramelized, about 5-6 minutes, then remove and set aside before adding onion and cooking until softened and golden.

Add garlic, grated tomato, and bell pepper strips, cooking until tomato moisture evaporates, then stir in paprika and saffron for 30 seconds before adding Brussels sprouts, green beans, and artichoke hearts, sautéing for 3-4 minutes.

Pour in rice and stir gently to coat with the vegetable sofrito, then add hot vegetable stock, bay leaves, and rosemary sprigs, bringing to a boil before reducing heat to medium-low and simmering for 12-15 minutes.

Return caramelized squash to the pan along with lima beans, roasted red peppers, and peas during the final 5 minutes of cooking, allowing the rice to absorb the liquid while developing a slight crust on the bottom.

When preparing vegetarian paella, pre-roasting harder vegetables like butternut squash guarantees they develop proper caramelization and won’t remain undercooked, while adding delicate vegetables like peas in the final minutes prevents them from becoming mushy.

The vegetable stock should be well-seasoned and preferably homemade using onion scraps, herb stems, and vegetable trimmings to maximize flavor depth, and resist the urge to stir the rice once the stock is added, as this can make the rice gummy and prevent the formation of the prized socarrat crust.

Mushroom and Wild Rice Paella With Saffron

Mushroom and wild rice paella represents a sophisticated departure from traditional Spanish rice varieties while maintaining the soul and technique of authentic paella preparation. This earthy, aromatic dish combines the nutty complexity of wild rice with an abundance of seasonal mushrooms, creating a deeply satisfying autumn meal that celebrates the forest floor’s bounty. The natural umami richness of mixed mushrooms—including cremini, shiitake, and oyster varieties—provides the protein foundation typically supplied by meat or seafood, while the saffron threads infuse the entire dish with their characteristic golden hue and distinctive floral notes.

The wild rice’s longer cooking time and heartier texture require slight modifications to traditional paella techniques, but the results are remarkably rewarding for those seeking a more robust grain experience. Unlike standard Spanish short-grain rice, wild rice maintains its individual grain structure and provides a pleasantly chewy texture that pairs beautifully with the tender, caramelized mushrooms. This combination creates layers of earthy flavors enhanced by aromatic herbs and the essential Spanish sofrito base, resulting in a paella that feels both familiar and invigorating while honoring the dish’s Mediterranean roots.

• 1 1/2 cups wild rice blend
• 1/2 cup Spanish short-grain rice
• 6 cups warm mushroom or vegetable stock
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
• 8 oz baby bella mushrooms, quartered
• 1 red bell pepper, cut into strips
• 1 teaspoon sweet paprika
• Large pinch of saffron threads
• 2 bay leaves
• 1/2 cup white wine
• 1/4 cup fresh thyme leaves
• 2 sprigs fresh rosemary
• Salt and black pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Heat olive oil in a large paella pan over medium-high heat and sauté the mixed mushrooms in batches until golden brown and caramelized, about 6-8 minutes per batch, then remove and set aside before adding onion to the same pan and cooking until softened and translucent.

Add garlic and grated tomato, cooking until moisture evaporates, then stir in paprika and saffron for 30 seconds before adding both rice varieties and stirring to coat with the sofrito for 2-3 minutes. Pour in white wine and let it reduce by half, then add warm stock, bay leaves, thyme, and rosemary, bringing to a boil before reducing heat to medium-low and simmering for 35-40 minutes without stirring, adding the sautéed mushrooms and bell pepper strips during the final 15 minutes of cooking until rice is tender and liquid is absorbed.

Wild rice requires considerably more cooking time than traditional Spanish rice varieties, so be patient and allow the full cooking duration for proper texture development. Test the rice periodically during the final 10 minutes to confirm it reaches the desired tenderness without becoming mushy, and add additional warm stock if needed to prevent the bottom from burning.

The natural sugars in the mushrooms will create beautiful caramelization, but avoid overcrowding the pan during the initial mushroom sauté to achieve proper browning rather than steaming.

Chorizo and Red Pepper Paella

Chorizo and red pepper paella embodies the robust, smoky flavors that define traditional Spanish comfort food, making it a superb centerpiece for autumn gatherings. The combination of spicy chorizo sausage and sweet roasted red peppers creates a harmonious balance of heat and sweetness that permeates every grain of saffron-scented rice.

This classic paella variation draws its depth from the rendered chorizo fat, which serves as the cooking medium and infuses the entire dish with its distinctive paprika-laden essence. The bright red peppers not only provide visual appeal but also contribute a subtle sweetness that mellows the chorizo’s intensity while adding essential vitamins and seasonal color.

The key to exceptional chorizo and red pepper paella lies in properly rendering the chorizo to release its flavorful oils while avoiding overcooking that can result in tough, chewy sausage. Spanish chorizo, with its firm texture and concentrated spice blend, differs considerably from Mexican varieties and provides the authentic flavor profile essential to this dish.

The red peppers should be added at the prime moment to maintain their tender-crisp texture while allowing their natural sugars to caramelize slightly. This timing creates layers of flavor that complement the saffron’s floral notes and the rice’s creamy texture, resulting in a paella that captures the essence of Spanish cuisine.

• 2 cups Spanish short-grain rice (Bomba or Arborio)
• 6 oz Spanish chorizo, sliced into rounds
• 2 large red bell peppers, cut into strips
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 5 cups warm chicken stock
• 1/2 cup olive oil
• Large pinch of saffron threads
• 1 teaspoon sweet paprika
• 1/2 teaspoon hot paprika
• 1/2 cup white wine
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Heat olive oil in a large paella pan over medium-high heat and cook chorizo slices until browned and crispy, about 4-5 minutes, then remove and set aside while adding red pepper strips to the rendered fat and sautéing until slightly caramelized, about 6 minutes, before removing and setting aside with chorizo.

Add onion to the same pan and cook until softened, then stir in garlic and grated tomato, cooking until moisture evaporates and mixture darkens, before adding both paprikas and saffron for 30 seconds until fragrant.

Add rice and stir to coat with the sofrito for 2-3 minutes, then pour in white wine and let reduce by half before adding warm stock and bay leaves, bringing to a boil and cooking for 10 minutes without stirring.

Return chorizo and peppers to the pan, gently nestling them into the rice, then reduce heat to low and simmer for another 10-12 minutes until rice is tender and liquid is absorbed, increasing heat for the final 2 minutes to create the coveted socarrat.

Allow the paella to rest off heat for 5 minutes before serving, as this resting period helps the flavors meld and prevents the rice from becoming mushy when served.

Resist the urge to stir the paella during cooking, as this releases starch and creates a risotto-like consistency rather than the distinct grain separation that characterizes authentic paella.

The socarrat, or crispy bottom layer, should smell toasted but not burned—listen for gentle crackling sounds during the final high-heat phase to achieve the perfect golden crust that adds textural contrast to the dish.

Lobster and Saffron Paella for Special Occasions

Lobster and saffron paella represents the pinnacle of Spanish rice dishes, transforming an already elegant meal into an extraordinary culinary experience perfect for special celebrations and intimate dinner parties. The marriage of sweet, succulent lobster meat with the precious golden threads of saffron creates a luxurious flavor profile that captures the essence of coastal Spanish cuisine.

This sophisticated paella variation requires premium ingredients and careful attention to technique, as the delicate lobster must be cooked precisely to maintain its tender texture while the saffron infuses the rice with its distinctive floral aroma and vibrant color. The resulting dish showcases the natural sweetness of the sea balanced against the earthy complexity of high-quality saffron, making every bite a memorable experience.

The success of lobster and saffron paella depends heavily on timing and the quality of ingredients, particularly the saffron, which should be authentic Spanish saffron threads rather than inferior substitutes. Fresh lobster is essential for ideal flavor and texture, though high-quality frozen lobster tails can serve as an acceptable alternative when fresh options are unavailable.

The cooking process requires a delicate balance between developing the sofrito base and preserving the lobster’s natural sweetness, while the saffron must be properly bloomed to release its full aromatic potential. This paella demands respect for traditional techniques while allowing the premium ingredients to shine, creating a dish worthy of the most special occasions.

• 2 cups Spanish short-grain rice (Bomba preferred)
• 2 whole lobsters (1.5 lbs each) or 4 large lobster tails
• 6 cups warm seafood stock
• 1 generous pinch premium saffron threads
• 1/2 cup Spanish olive oil
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1/2 cup dry white wine
• 1 red bell pepper, cut into strips
• 1/2 cup green beans, trimmed
• 1 teaspoon sweet paprika
• 2 bay leaves
• Salt and white pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Begin by steaming the lobsters for 8-10 minutes until just cooked, then remove meat from shells and cut into large chunks, reserving shells for stock if desired.

Next, heat olive oil in a large paella pan over medium-high heat and sauté onion until translucent. Then add garlic and grated tomato and cook until moisture evaporates and mixture darkens. Add paprika and saffron, stirring for 30 seconds until fragrant, then add rice and stir to coat with the sofrito for 2-3 minutes before adding white wine and allowing it to reduce by half.

Pour in warm seafood stock, add bay leaves, red pepper strips, and green beans, then season with salt and pepper and bring to a boil before reducing heat to low and simmering without stirring for 15-18 minutes. Gently nestle the lobster pieces into the rice during the final 5 minutes of cooking, cover with a clean kitchen towel, and let rest off heat for 5 minutes before garnishing with parsley and serving with lemon wedges.

When preparing lobster and saffron paella, always bloom the saffron in a small amount of warm stock for at least 10 minutes before adding to maximize its color and flavor contribution. Avoid overcooking the lobster by adding it only in the final stages of rice cooking, as it will continue to cook from residual heat and can become rubbery if exposed to prolonged high temperatures.

The paella is properly cooked when the rice has absorbed most liquid but retains a slight bite, and a golden crust (socarrat) forms on the bottom of the pan, which can be achieved by increasing heat for the final 2-3 minutes of cooking while listening for gentle crackling sounds.

Chicken and Artichoke Paella With Lemon

Chicken and artichoke paella with lemon embodies the rustic elegance of traditional Spanish countryside cooking, where humble ingredients are elevated through careful preparation and the bright, zesty addition of fresh lemon. This comforting paella variation combines tender pieces of chicken with the earthy, slightly bitter notes of artichokes, creating a harmonious balance that celebrates the natural flavors of both land and garden.

The lemon serves as more than just a garnish, infusing the entire dish with citrusy brightness that cuts through the richness of the olive oil and complements the subtle sweetness of the Spanish rice. This paella represents the perfect autumn dish, offering warmth and satisfaction while maintaining the fresh, vibrant character that makes Spanish cuisine so appealing.

The beauty of chicken and artichoke paella lies in its accessibility and forgiving nature, making it an ideal choice for home cooks looking to master traditional paella techniques without the pressure of working with expensive seafood. The chicken provides a reliable protein base that absorbs the flavors of the sofrito while contributing its own savory depth to the overall dish.

Fresh artichokes, when properly prepared, add textural interest and a sophisticated flavor that pairs beautifully with the aromatic saffron and herbs. The lemon zest and juice brighten every component, while the traditional Spanish rice absorbs all these flavors to create a cohesive, satisfying meal that feels both comforting and refined.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 1 whole chicken (3-4 lbs), cut into 8 pieces
• 6 large fresh artichokes, trimmed and quartered
• 5 cups warm chicken stock
• 1 generous pinch saffron threads
• 1/2 cup Spanish olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1/2 cup dry white wine
• 1 red bell pepper, cut into strips
• 1/2 cup green beans, trimmed and halved
• 2 lemons (zested and juiced)
• 1 teaspoon sweet paprika
• 2 bay leaves
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Heat olive oil in a large paella pan over medium-high heat and season chicken pieces with salt and pepper before browning them on all sides for 6-8 minutes, then remove and set aside while adding onion to the same pan and cooking until softened, followed by garlic, grated tomato, and paprika, cooking until the mixture darkens and thickens into a proper sofrito.

Add the prepared artichokes and green beans, cooking for 3-4 minutes before returning chicken to the pan along with white wine, allowing it to reduce by half before adding the warm stock infused with saffron, lemon zest, and bay leaves, bringing to a boil and simmering for 10 minutes.

Sprinkle rice evenly across the pan without stirring, add bell pepper strips, and cook for 18-20 minutes until rice is tender and has absorbed most liquid, then remove from heat and drizzle with fresh lemon juice before covering with a clean kitchen towel and letting rest for 5 minutes, finishing with fresh parsley and lemon wedges.

When preparing artichokes for this paella, work quickly and keep trimmed pieces in lemon water to prevent browning, and remember that achieving the perfect socarrat (the coveted crispy bottom layer of rice) requires increasing heat during the final 2-3 minutes of cooking while listening for the gentle crackling sound that indicates proper caramelization.

The rice should never be stirred once added to maintain the traditional paella texture, and using a wide, shallow pan ensures even cooking and proper evaporation of the liquid.

Pumpkin and Sage Paella for Autumn

Pumpkin and sage paella captures the essence of autumn through its celebration of seasonal ingredients that embody the warmth and comfort of the harvest season. This vegetarian-friendly paella showcases the natural sweetness of roasted pumpkin alongside the earthy, aromatic qualities of fresh sage, creating a dish that feels both luxurious and deeply satisfying. The creamy texture of the pumpkin melts slightly into the rice during cooking, enriching each grain with subtle sweetness while maintaining pieces that provide delightful bursts of flavor. The sage adds an herbaceous complexity that perfectly complements the pumpkin’s natural sugars, while the traditional saffron ties everything together with its distinctive golden color and subtle floral notes that define authentic Spanish paella.

This autumn-inspired paella represents a perfect balance between traditional Spanish technique and seasonal adaptation, proving that paella can be successfully reimagined while retaining its authentic character. The combination of pumpkin and sage creates a sophisticated flavor profile that appeals to both vegetarians and meat-eaters alike, making it an excellent choice for fall entertaining or family dinners. The natural oils from the pumpkin contribute to the dish’s richness without overwhelming the delicate rice, while the sage provides aromatic depth that intensifies as it cooks. This paella celebrates the abundance of autumn produce while honoring the time-tested methods that make Spanish paella such a beloved culinary tradition. Additionally, incorporating cozy pantry decor ideas can enhance your fall dining experience and create a warm atmosphere for enjoying this dish.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 2 lbs sugar pumpkin or butternut squash, peeled and cubed
• 5 cups warm vegetable stock
• 1 generous pinch saffron threads
• 1/2 cup Spanish olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1/2 cup dry white wine
• 20 fresh sage leaves
• 1 red bell pepper, cut into strips
• 1 cup green beans, trimmed and halved
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 2 bay leaves
• 1/4 cup toasted pine nuts
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Manchego cheese
• Salt and black pepper to taste
• Lemon wedges for serving

Heat olive oil in a large paella pan over medium-high heat and sauté the cubed pumpkin until lightly caramelized and tender, about 8-10 minutes, then remove and set aside while adding onion to the same pan and cooking until softened, followed by garlic, grated tomato, and both paprikas, cooking until the tomato reduces and darkens.

Add half the sage leaves and cook briefly until fragrant, then pour in the wine and let it reduce before adding the rice, stirring gently to coat each grain with the sofrito for 2-3 minutes. Pour in the warm saffron-infused stock, add bay leaves, and bring to a boil, then reduce heat to low and arrange the caramelized pumpkin, bell pepper strips, and green beans evenly across the pan without stirring.

Simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid, then scatter the remaining fresh sage leaves, pine nuts, and Manchego cheese over the top and let rest off heat for 5 minutes before garnishing with parsley and serving with lemon wedges.

The key to perfect pumpkin and sage paella lies in properly caramelizing the pumpkin pieces before adding them to the rice, as this develops deeper flavors and prevents them from becoming mushy during the final cooking stage. Choose firm, dense pumpkin varieties like sugar pumpkins or butternut squash that will hold their shape throughout cooking, and cut them into uniform pieces to guarantee even cooking.

Add the fresh sage leaves in two stages – some early in the cooking process to infuse the oil and sofrito with their flavor, and others near the end to maintain their vibrant color and fresh taste. The Manchego cheese should be added only in the final minutes to prevent it from becoming tough or stringy, and remember that this paella benefits from a slightly longer resting period than seafood versions to allow the pumpkin flavors to fully meld with the rice.

Black Rice Paella With Squid Ink and Seafood

Black rice paella with squid ink and seafood represents one of the most dramatic and visually stunning variations of the classic Spanish dish, transforming the traditional golden saffron rice into an inky black canvas that showcases the bounty of the sea. This sophisticated paella draws its distinctive dark color from squid ink, which not only provides the striking appearance but also contributes a subtle briny depth that enhances the natural flavors of fresh seafood. The combination of tender squid, plump mussels, sweet shrimp, and delicate fish creates a symphony of ocean flavors that pair beautifully with the creamy, slightly mineral taste of the squid ink-infused rice. This elegant dish has become increasingly popular in coastal Spanish regions and high-end restaurants worldwide, offering diners an unforgettable culinary experience that engages both the palate and the eye.

The preparation of black rice paella requires careful attention to timing and technique to guarantee that each component maintains its ideal texture while the flavors meld harmoniously throughout the cooking process. The squid ink must be properly incorporated to achieve an even distribution of color without overpowering the delicate seafood flavors, while the rice needs sufficient liquid and time to absorb the complex flavors of the seafood stock.

Unlike traditional paella valenciana, this seafood-focused version celebrates the Mediterranean’s marine abundance and represents the evolution of paella as it spread along Spain’s coastline. The result is a dish that maintains the authentic Spanish cooking methods while showcasing the sophisticated flavors that make coastal cuisine so enchanting.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 6 packets squid ink (about 3 tablespoons)
• 1 lb fresh squid, cleaned and cut into rings
• 1 lb raw shrimp, peeled and deveined
• 1 lb mussels, cleaned and debearded
• 1/2 lb firm white fish fillets, cut into chunks
• 6 cups warm seafood stock
• 1/2 cup Spanish olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1/2 cup dry white wine
• 1 red bell pepper, cut into strips
• 1 teaspoon sweet paprika
• 2 bay leaves
• 1/4 cup fresh parsley, chopped
• Salt and white pepper to taste
• Lemon wedges for serving

Heat olive oil in a large paella pan over medium-high heat and sauté the squid rings until lightly golden, about 3-4 minutes, then remove and set aside before adding onion and garlic to cook until softened, followed by grated tomato and paprika for 2-3 minutes until the mixture darkens.

Add the rice and stir to coat with the sofrito base, then pour in the white wine and let it reduce by half before gradually adding the warm seafood stock mixed with squid ink, stirring gently to distribute the color evenly throughout the pan. Nestle the cooked squid, raw shrimp, mussels, and fish pieces into the rice, add bay leaves, and simmer without stirring for 18-20 minutes until the rice is tender and has absorbed most of the liquid, adding more stock if needed.

Remove from heat and cover with a clean kitchen towel, allowing the paella to rest for 5 minutes before garnishing with fresh parsley and serving with lemon wedges.

When working with squid ink, wear gloves to prevent staining your hands and work surfaces, and mix the ink thoroughly with a small amount of warm stock before adding it to the pan to guarantee even distribution and prevent clumping.

The seafood should be added at different stages based on cooking times, with firmer fish and squid going in earlier while delicate shellfish like mussels are added later to prevent overcooking. Watch for the characteristic crackling sound that indicates the socarrat (crispy bottom layer) is forming during the final minutes of cooking, and resist the urge to stir once all ingredients are added, as this will break up the seafood and create a mushy texture rather than the distinct grains that define perfect paella.

Duck and Orange Paella With Fall Spices

Duck and orange paella with fall spices represents a luxurious twist on the traditional Spanish dish, combining the rich, gamey flavors of duck with the bright citrus notes of fresh oranges and the warming essence of autumn spices. This sophisticated variation draws inspiration from classic French duck à l’orange while maintaining the authentic Spanish cooking techniques that make paella so beloved.

The duck provides a heartier, more substantial protein than traditional chicken or seafood, while the orange zest and juice add a natural sweetness that balances the meat’s richness. Fall spices such as cinnamon, star anise, and smoked paprika create layers of warmth and complexity that make this dish perfect for cooler weather entertaining.

The preparation of this elegant paella requires careful attention to rendering the duck fat properly to create a flavorful base for the rice while ensuring the meat remains tender and succulent throughout the cooking process. The natural oils from the duck skin provide exceptional flavor to the bomba rice, while the orange elements must be balanced carefully to complement rather than overpower the other ingredients.

This recipe celebrates the abundance of fall produce and the comfort of seasonal spices, creating a paella that feels both familiar and excitingly different. The result is a golden-hued dish with aromatic complexity that showcases how traditional Spanish techniques can be adapted to highlight seasonal ingredients and create memorable autumn dining experiences.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 1 whole duck (4-5 lbs), cut into 8 pieces
• 2 large oranges, zested and juiced
• 5 cups warm chicken or duck stock
• 1/2 cup Spanish olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1/2 cup dry white wine
• 1 red bell pepper, cut into strips
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 2 whole star anise pods
• 1 sprig fresh thyme
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 2 tablespoons honey
• Salt and black pepper to taste
• Orange wedges for garnish

Heat olive oil in a large paella pan over medium-high heat and season duck pieces with salt and pepper before browning them skin-side down for 6-8 minutes until golden and crispy, then flip and cook another 5 minutes before removing and setting aside.

In the same pan with the rendered duck fat, sauté onion and garlic until softened, add grated tomato and cook until darkened, then stir in rice and spices, toasting for 2 minutes before adding wine, orange juice, honey, and warm stock.

Return duck pieces to the pan, add orange zest, thyme, bay leaf, and star anise, then simmer without stirring for 20-25 minutes until rice is tender and liquid is absorbed, adding bell pepper strips in the final 10 minutes of cooking.

For best results, allow the duck to come to room temperature before cooking and score the skin in a crosshatch pattern to help render the fat more effectively. Monitor the liquid levels carefully during cooking and add more warm stock if needed, as duck paella typically requires slightly more liquid than traditional versions due to the richness of the meat.

Let the paella rest for 5 minutes after removing from heat to allow the flavors to settle, and remove the whole spices before serving to prevent any bitter notes from over-steeping.

Roasted Vegetable Paella With Eggplant and Zucchini

Roasted vegetable paella with eggplant and zucchini celebrates the essence of Mediterranean autumn produce, transforming simple seasonal vegetables into a sophisticated and satisfying plant-based version of Spain’s most iconic dish. This vegetarian interpretation maintains all the traditional techniques and flavors that define authentic paella while showcasing the natural sweetness and complex textures that develop when eggplant and zucchini are properly roasted.

The key to success lies in achieving the perfect balance between the vegetables’ natural moisture and the rice’s need for proper liquid absorption, creating layers of flavor through careful timing and temperature control. The roasting process concentrates the vegetables’ flavors while removing excess moisture, preventing the common pitfall of soggy paella that often plagues vegetarian versions.

The combination of eggplant and zucchini provides both visual appeal and textural contrast, with the eggplant offering a meaty, substantial bite while the zucchini contributes a tender, delicate element that absorbs the saffron-infused stock beautifully. This paella relies heavily on building a proper sofrito base and using high-quality vegetable stock enhanced with aromatics to compensate for the absence of meat or seafood.

The natural sugars in the roasted vegetables caramelize during cooking, creating depth of flavor that rivals any traditional meat-based paella. Fresh herbs, quality Spanish olive oil, and properly toasted rice create a dish that celebrates the abundance of late summer and early fall vegetables while honoring the time-tested techniques that make paella a culinary masterpiece. Additionally, incorporating biophilic design elements in your dining space can enhance the overall eating experience by connecting you with nature.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 1 large eggplant, cut into 1-inch cubes
• 2 medium zucchini, sliced into half-moons
• 5 cups warm vegetable stock
• 1/3 cup Spanish olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1/2 cup green beans, trimmed and halved
• 1 teaspoon smoked paprika
• 1/4 teaspoon saffron threads
• 1/2 cup dry white wine
• 1 sprig fresh rosemary
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 2 tablespoons capers
• Salt and black pepper to taste
• Lemon wedges for serving

Preheat oven to 425°F and toss eggplant and zucchini with 2 tablespoons olive oil, salt, and pepper before roasting for 20-25 minutes until golden and tender, then set aside.

Heat remaining olive oil in a large paella pan over medium heat and sauté onion until translucent, add garlic and cook 1 minute, then stir in grated tomato and cook until darkened and reduced.

Add bell peppers and green beans, cooking for 5 minutes before adding smoked paprika and saffron, stirring constantly for 30 seconds to release aromatics.

Pour in wine and let reduce by half, then add rice and stir gently to coat each grain with the sofrito for 2-3 minutes without browning.

Add warm stock, rosemary, bay leaf, and roasted vegetables, bringing to a boil before reducing heat to low and simmering uncovered for 18-20 minutes without stirring, rotating the pan occasionally for even cooking.

Remove from heat when rice is tender and most liquid is absorbed, cover with a clean kitchen towel and let rest for 5 minutes before garnishing with parsley, capers, and lemon wedges.

Salt the eggplant cubes and let them drain in a colander for 30 minutes before roasting to remove bitterness and excess moisture, ensuring they’ll hold their shape during the final cooking process.

The vegetable stock should be well-seasoned and preferably homemade or enhanced with additional aromatics like onion, carrot, and herbs to provide the depth typically contributed by meat or seafood.

Watch carefully for the formation of the socarrat, the prized crispy bottom layer, by listening for gentle crackling sounds and catching the nutty aroma that indicates perfect caramelization without burning.

Lamb and White Bean Paella

Lamb and white bean paella represents the hearty, soul-warming essence of Spanish autumn cooking, combining tender pieces of lamb with creamy white beans in a dish that showcases the rustic traditions of inland paella variations. This protein-rich interpretation moves away from the coastal seafood versions to embrace the robust flavors of the Spanish countryside, where lamb has been a cornerstone ingredient for centuries.

The natural richness of lamb creates an incredibly flavorful base that infuses the rice with deep, savory notes, while the white beans add substance and help absorb the aromatic cooking liquids. The slow-braised lamb develops complex flavors through proper browning and deglazing techniques, creating fond that becomes the foundation of an exceptionally rich sofrito.

The marriage of lamb and white beans creates a paella that feels both elegant and comforting, perfect for cooler autumn evenings when heartier fare becomes most appealing. White beans, traditionally cannellini or garrofón, provide a creamy texture that complements the lamb’s richness while adding fiber and protein that makes this dish incredibly satisfying.

The key to success lies in properly cooking the lamb until tender before adding the rice, guaranteeing that each grain absorbs the concentrated flavors from the meat and aromatics. Fresh herbs like rosemary and thyme naturally complement both the lamb and beans, while quality Spanish paprika and saffron provide the essential flavor profile that defines authentic paella. This combination creates a dish that honors traditional Spanish cooking while delivering the substantial, warming qualities that make it ideal for fall entertaining. Additionally, incorporating multi-functional decor concepts can enhance the presentation of this dish, making it a centerpiece for gatherings.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 1.5 pounds lamb shoulder, cut into 2-inch pieces
• 1 cup dried white beans, soaked overnight and cooked until tender
• 6 cups warm lamb or chicken stock
• 1/3 cup Spanish olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1 red bell pepper, cut into strips
• 1/2 cup green beans, trimmed and cut into 2-inch pieces
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon saffron threads
• 1/2 cup dry white wine
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Heat olive oil in a 17-inch paella pan over medium-high heat and season lamb pieces generously with salt and pepper before browning on all sides until deeply caramelized, approximately 8-10 minutes total.

Remove lamb and set aside, then reduce heat to medium and sauté onion in the same oil until softened and lightly golden, about 5 minutes, followed by garlic for 1 minute until fragrant. Add grated tomato, both paprikas, and cook until the tomato reduces and darkens, creating a rich sofrito base, then deglaze with white wine and return lamb to the pan with herb sprigs and bay leaf.

Add warm stock to cover lamb by 2 inches, bring to a gentle simmer, and cook covered for 45 minutes until lamb begins to tender, then add the pre-cooked white beans, bell pepper strips, and green beans, cooking for another 15 minutes.

Remove herbs and add saffron dissolved in 2 tablespoons warm stock, then distribute rice evenly across the pan without stirring, adjusting liquid levels to barely cover the rice, and cook for 18-20 minutes until rice is tender and has absorbed most liquid, finishing with a 2-3 minute increase in heat to develop the coveted socarrat.

The success of lamb and white bean paella depends heavily on properly cooking the lamb until fork-tender before adding the rice, as undercooked meat will remain tough throughout the final cooking process.

Pre-cooking the white beans separately guarantees they maintain their shape and don’t become mushy during the paella’s final cooking stages, and using the bean cooking liquid as part of your stock adds extra depth of flavor.

Monitor the liquid levels carefully during the final rice cooking phase, as the lamb and beans will continue absorbing moisture, and don’t hesitate to add warm stock if the rice appears to be drying out before becoming tender.

Allow the finished paella to rest for 5 minutes before serving to let the flavors meld and the rice finish absorbing any remaining liquid.

Cauliflower Rice Paella With Mediterranean Herbs

Cauliflower rice paella with Mediterranean herbs offers a lighter, healthier interpretation of the beloved Spanish dish while maintaining the essential flavors and aromatic complexity that make paella so enchanting. This innovative variation replaces traditional rice with finely processed cauliflower, creating a low-carb alternative that absorbs the rich sofrito and aromatic seasonings just as effectively as its grain-based counterpart.

The Mediterranean herb blend brings together the classic flavors of oregano, basil, thyme, and rosemary, creating a fragrant foundation that pairs beautifully with autumn vegetables and the signature saffron that defines authentic paella. This approach allows the natural flavors of seasonal produce to shine while delivering the satisfying, communal dining experience that paella represents.

The beauty of cauliflower rice paella lies in its versatility and shorter cooking time, making it an excellent choice for weeknight dinners or health-conscious entertaining during fall months. The cauliflower’s neutral flavor profile serves as an ideal canvas for the bold Mediterranean seasonings, while vegetables like artichokes, bell peppers, and green beans provide texture and visual appeal.

The key to achieving authentic paella flavors lies in building a proper sofrito base with tomatoes, garlic, and onions, then allowing the saffron and herbs to bloom in the aromatic cooking oil. This creates the essential flavor foundation that transforms simple cauliflower into a dish that captures the spirit of traditional Spanish cooking while meeting modern dietary preferences.

• 1 large head cauliflower, cut into florets and pulsed in food processor to rice-like consistency
• 1/3 cup Spanish olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 6 artichoke hearts, quartered
• 3 cups warm vegetable stock
• 1/4 teaspoon saffron threads
• 1 teaspoon sweet paprika
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, minced
• 1/2 cup dry white wine
• 1/2 cup pitted Kalamata olives
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Heat olive oil in a 15-inch paella pan over medium heat and sauté onion until translucent, about 5 minutes, then add garlic and cook for another minute before incorporating grated tomatoes to create the sofrito base.

Add bell peppers, green beans, and artichokes, cooking for 5-7 minutes until vegetables begin to soften, then stir in paprika, saffron, and half of the fresh herbs, allowing them to bloom for 30 seconds. Pour in white wine and let it reduce by half, then add the cauliflower rice and warm stock, stirring gently to distribute ingredients evenly throughout the pan.

Simmer for 8-10 minutes without stirring, allowing the cauliflower to absorb the flavors and liquid, then scatter olives and pine nuts across the surface and continue cooking for another 3-5 minutes until the cauliflower is tender and most liquid has been absorbed.

The key to successful cauliflower rice paella is avoiding overcooking, as cauliflower can become mushy much faster than traditional rice, so monitor the texture carefully and adjust cooking time accordingly. Make sure to pulse the cauliflower in small batches to achieve uniform, rice-like pieces, and consider squeezing excess moisture from the processed cauliflower using a clean kitchen towel to prevent the final dish from becoming watery.

Unlike traditional paella, this version doesn’t develop a socarrat (crispy bottom layer), but you can achieve a similar effect by increasing heat during the last 2-3 minutes of cooking to lightly caramelize the bottom layer of cauliflower.

Smoked Paprika Chicken Paella

Smoked paprika chicken paella brings the bold, earthy flavors of Spanish pimentón to this classic fall dish, creating layers of smoky complexity that define authentic Valencian cooking. The deep, rich flavor of smoked paprika, or pimentón dulce, transforms ordinary chicken into something extraordinary, while the traditional sofrito base of tomatoes, garlic, and onions provides the essential foundation for building authentic Spanish flavors. This variation celebrates the rustic, hearty nature of paella while incorporating seasonal vegetables that complement the smoky chicken beautifully.

The key lies in achieving the perfect balance between the paprika’s intensity and the delicate saffron, creating a harmonious blend that captures the essence of Spanish countryside cooking. Additionally, the use of colorful accessories can enhance the dining experience, adding a vibrant touch to your outdoor table setting.

The beauty of smoked paprika chicken paella extends beyond its incredible flavor profile to its versatility and ability to feed a crowd during autumn gatherings. The chicken develops a beautiful golden color from the paprika while absorbing the aromatic seasonings, and the rice creates the coveted socarrat – the slightly crispy bottom layer that paella enthusiasts prize above all else.

Fall vegetables like lima beans, roasted red peppers, and green beans add texture and visual appeal while complementing the smoky chicken perfectly. This dish embodies the communal spirit of Spanish dining, where the paella pan becomes the centerpiece of conversation and connection, making it ideal for family dinners or entertaining during the cooler months.

• 3 pounds chicken, cut into 8-10 pieces
• 2 cups Spanish short-grain rice (Bomba or Arborio)
• 1/2 cup Spanish olive oil
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 2 large tomatoes, grated
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 cup green beans, trimmed and halved
• 1 cup lima beans, fresh or frozen
• 4-5 cups warm chicken stock
• 1/4 teaspoon saffron threads
• 2 tablespoons smoked paprika (pimentón dulce)
• 1/2 cup dry white wine
• 1/4 cup roasted red peppers, sliced
• 1/4 cup fresh parsley, chopped
• 4 lemon wedges
• Salt and black pepper to taste

Heat olive oil in a 15-17 inch paella pan over medium-high heat and season chicken pieces with salt, pepper, and 1 tablespoon smoked paprika before browning them on all sides until golden, then remove and set aside.

In the same oil, sauté onion until translucent, add garlic and cook for one minute, then stir in grated tomato and remaining paprika, cooking until the mixture darkens and reduces by half.

Add rice, stirring to coat each grain with the sofrito, then pour in wine and let it bubble before adding warm stock infused with saffron, distributing the rice evenly without stirring.

Nestle the browned chicken pieces into the rice along with bell peppers, green beans, and lima beans, then simmer for 18-20 minutes until rice is tender and has absorbed most of the liquid, increasing heat during the last few minutes to develop the socarrat.

Allow the paella to rest off the heat for 5-10 minutes before serving, as this resting period helps the rice finish absorbing any remaining liquid and allows the flavors to meld together perfectly.

The key to achieving authentic flavor lies in resisting the urge to stir once the stock has been added – this prevents the rice from becoming creamy and allows for proper socarrat formation.

Listen for gentle crackling sounds during the final minutes of cooking, which indicates the socarrat is developing properly, and look for the characteristic aroma of toasted rice that signals the bottom layer has achieved the perfect golden crust that makes paella truly exceptional.

Butternut Squash and Chorizo Paella

Butternut squash and chorizo paella represents the perfect marriage of Spanish tradition and autumn’s finest ingredients, creating a dish that celebrates the season’s rich, warming flavors. The natural sweetness of butternut squash provides an elegant counterpoint to the spicy, smoky chorizo, while the traditional saffron-infused rice ties everything together in harmonious balance. This fall variation transforms the classic paella into something uniquely seasonal, incorporating the vibrant orange hues and earthy flavors that define autumn cooking.

The chorizo releases its paprika-infused oils into the rice, creating layers of flavor that penetrate every grain, while the butternut squash caramelizes slightly during cooking, adding depth and complexity to each bite. The visual appeal of this paella is as striking as its flavor profile, with the golden-orange butternut squash creating a beautiful mosaic against the chorizo’s deep red and the rice’s saffron-tinted grains.

The combination works particularly well for entertaining during fall gatherings, as the dish embodies the comfort and warmth associated with the season while maintaining the sophisticated elegance of Spanish cuisine. The butternut squash holds its shape beautifully when cooked properly, providing textural contrast to the tender rice and firm chorizo, while seasonal additions like roasted peppers and fresh herbs brighten the overall composition. Moreover, this dish can be a hearty chili that is perfect for feeding a crowd, showcasing how traditional Spanish techniques can be adapted to highlight local, seasonal ingredients without losing the authentic spirit of the dish.

• 2 cups Spanish short-grain rice (Bomba or Arborio)
• 8 ounces Spanish chorizo, sliced into rounds
• 3 cups butternut squash, peeled and cubed
• 1/2 cup Spanish olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large tomatoes, grated
• 1 red bell pepper, cut into strips
• 4-5 cups warm vegetable or chicken stock
• 1/4 teaspoon saffron threads
• 1 tablespoon sweet paprika
• 1/2 cup dry white wine
• 1 cup green beans, trimmed and halved
• 1/2 cup roasted red peppers, sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• Salt and black pepper to taste
• Lemon wedges for serving

Heat olive oil in a 15-17 inch paella pan over medium-high heat and cook chorizo slices until they release their oils and become lightly crispy, then remove and set aside. Add butternut squash cubes to the chorizo oil and cook until they begin to caramelize and turn golden, about 6-8 minutes, then remove and set aside with chorizo.

Sauté onion in the remaining oil until translucent, add garlic and cook for one minute, then add grated tomatoes and cook until the mixture darkens and reduces. Add paprika and saffron, stir for 30 seconds, then add rice and stir to coat each grain with the sofrito for 2-3 minutes. Pour in white wine and let it reduce, then add warm stock gradually, stirring initially to distribute ingredients evenly.

Return chorizo and butternut squash to the pan along with bell peppers and green beans, season with salt and pepper, and simmer without stirring for 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest for 5 minutes before garnishing with roasted peppers, parsley, thyme, and lemon wedges.

The key to perfect butternut squash and chorizo paella lies in timing the addition of ingredients to guarantee everything finishes cooking simultaneously. Cut butternut squash into uniform cubes no larger than 1-inch to promote even cooking, and avoid overcooking them during the initial caramelization phase as they’ll continue cooking with the rice.

Use high-quality Spanish chorizo rather than Mexican chorizo, as the Spanish variety is cured and firm, providing the right texture and authentic flavor profile. Monitor the liquid levels carefully during cooking, as the butternut squash releases moisture that can affect the rice’s texture, and resist the urge to stir once the stock is added to allow the socarrat to form properly on the bottom of the pan.

Vegan Paella With Chickpeas and Roasted Peppers

Vegan paella with chickpeas and roasted peppers transforms the beloved Spanish dish into a completely plant-based celebration of Mediterranean flavors, proving that traditional paella can be both authentic and inclusive. The hearty chickpeas provide substantial protein and a satisfying texture that anchors the dish, while roasted peppers contribute layers of smoky sweetness that develop beautifully during the cooking process.

This autumn-inspired version showcases how seasonal vegetables can create depth and complexity without relying on meat or seafood, allowing the quality of the rice, saffron, and vegetables to shine as the true stars of the dish. The natural umami from properly sautéed vegetables, combined with a rich vegetable stock and carefully selected spices, creates a flavor profile that rivals any traditional paella.

The visual presentation of this vegan paella is particularly stunning, with the vibrant reds and yellows of roasted peppers creating an artistic canvas against the golden saffron rice and earthy chickpeas. Fall vegetables like artichokes, green beans, and tomatoes add both color and seasonal relevance, while the traditional sofrito base guarantees that authentic Spanish flavors remain at the forefront.

This version appeals not only to vegans but to anyone seeking a lighter, vegetable-forward meal that still delivers the communal dining experience and rich flavors that make paella such a cherished dish. The chickpeas absorb the saffron-infused stock beautifully, becoming creamy on the inside while maintaining their shape, creating textural interest that keeps each bite engaging and satisfying.

• 2 cups Spanish short-grain rice (Bomba or Calasparra)
• 1 1/2 cups cooked chickpeas, drained and rinsed
• 3 large red bell peppers, roasted and cut into strips
• 1/2 cup Spanish olive oil
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 2 large tomatoes, grated
• 4-5 cups warm vegetable stock
• 1/2 teaspoon saffron threads
• 2 tablespoons sweet paprika
• 1/2 cup dry white wine
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 6-8 artichoke hearts, halved
• 1/2 cup roasted red peppers, sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 bay leaves
• 1 lemon, cut into wedges
• Salt and black pepper to taste

Heat olive oil in a 15-17 inch paella pan over medium-high heat and sauté onion until translucent, then add garlic and cook for another minute before stirring in grated tomato and cooking until the mixture darkens and reduces.

Add paprika and saffron, stirring constantly for 30 seconds to release their flavors, then pour in white wine and let it reduce by half. Add the rice, stirring to coat each grain with the sofrito mixture, then pour in warm vegetable stock and bring to a boil before reducing heat to medium-low.

Distribute chickpeas, roasted pepper strips, green beans, and artichoke hearts evenly across the pan, season with salt and pepper, and add bay leaves. Simmer without stirring for 15-18 minutes until rice is tender and liquid is absorbed, then increase heat for the final 2-3 minutes to create the coveted socarrat.

Remove from heat, cover with a clean kitchen towel, and let rest for 5 minutes before garnishing with fresh herbs and lemon wedges.

Success with vegan paella depends heavily on using high-quality saffron and allowing it to bloom properly in the warm stock before adding it to the rice, as this guarantees maximum flavor distribution throughout the dish.

Resist the urge to stir the paella once the stock has been added, as this releases starch and creates a risotto-like texture rather than the distinct, separate grains that characterize authentic paella. The socarrat, or crispy bottom layer, is just as important in vegan paella as in traditional versions, so listen for the gentle crackling sound that indicates the rice is caramelizing against the pan bottom.

If using canned chickpeas, rinse them thoroughly and consider adding them during the last 10 minutes of cooking to prevent them from becoming mushy, and always taste and adjust seasoning before serving, as vegetables can vary in their natural saltiness.