Smoked Ham Paella
Transport your taste buds to the sun-drenched coasts of Spain with this smoky, flavor-packed Smoked Ham Paella. Bursting with vibrant ingredients like saffron-infused rice, tender smoked ham, sweet red bell pepper, and juicy diced tomatoes, this one-pan meal is both a feast for the eyes and the palate. The key to its authentic flavor lies in creating the cherished "socarrat," a golden, crispy layer of rice at the bottom of the pan. Finished with a bright squeeze of lemon and a sprinkle of fresh parsley, this quick 55-minute recipe is the perfect blend of traditional Spanish cuisine and weeknight convenience. Ideal for serving a crowd or bringing a gourmet touch to family dinners, this Smoked Ham Paella will have everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 8 ounces smoked ham
- 1 large yellow onion
- 4 cloves garlic
- 1 large red bell pepper
- 1.5 cups short-grain paella rice (e.g., Bomba rice)
- 4 cups chicken stock
- 1 pinch saffron threads
- 1 teaspoon paprika
- 1 cup frozen peas
- 1 cup diced tomatoes
- 1 large lemon
- 0.25 cup flat-leaf parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat 3 tablespoons of olive oil in a large paella pan or wide skillet over medium heat.
Cut the smoked ham into bite-sized cubes, then finely dice the yellow onion, mince the garlic, and chop the red bell pepper into small pieces.
Add the smoked ham to the pan and sauté for 3–4 minutes until lightly browned.
Add the diced onion, garlic, and red bell pepper to the pan. Cook for 4–5 minutes, stirring occasionally, until the vegetables have softened.
Stir in the 1.5 cups of paella rice, ensuring it gets coated in the oil and flavored with the vegetables, for 1–2 minutes.
Warm 4 cups of chicken stock in a separate pot. Add the pinch of saffron threads to the stock to infuse for about 2 minutes.
Pour the saffron-infused stock into the pan with the rice mixture. Sprinkle in 1 teaspoon of paprika, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper.
Stir the mixture once, then spread it evenly across the pan. Reduce the heat to medium-low. Do not stir again to allow the paella to develop its signature crust (socarrat).
Simmer for 15–18 minutes, until most of the liquid is absorbed and the rice is tender. Adjust the heat if necessary to avoid burning.
Scatter 1 cup of frozen peas and 1 cup of diced tomatoes over the top of the paella. Cover the pan with foil and cook for an additional 5 minutes.
Remove the foil and check if the rice at the bottom has formed a golden crust. If not, increase the heat slightly for 1–2 minutes but be careful not to burn it.
Remove the pan from the heat. Squeeze the juice of 1 large lemon over the paella and garnish with 0.25 cups of chopped flat-leaf parsley.
Let the paella rest for 5 minutes before serving. Serve directly from the pan with additional lemon wedges on the side, if desired.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 4956 mg | 215% | |
| Total Carbohydrate | 312.1 g | 113% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 33.8 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2783 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
