Lemon Paella

Paella is one of Spain’s most iconic dishes, deeply rooted in the culture and traditions of the Mediterranean coast. Originating in the region of Valencia, this savoury rice-based dish is typically known for its combination of seafood, chicken, rabbit, and vegetables, infused with the earthy flavours of saffron and paprika. However, as culinary boundaries continue to expand, variations of paella have emerged, offering unique and innovative twists on the traditional recipe. One such variation that has gained popularity is Lemon Paella.

Lemon Paella stands out as a refreshing adaptation, bringing a zesty and citrusy brightness to the classic dish. While maintaining the essential elements of traditional paella, such as the use of rice and saffron, this version introduces lemon in a way that transforms the overall flavour profile. The incorporation of lemon can come in various forms—whether it’s fresh lemon juice, lemon zest, or slices of the fruit itself used as a garnish.

The addition of lemon to paella complements the savoury ingredients, cutting through the richness and adding a crisp acidity. This subtle yet effective contrast balances out the dish, especially when seafood is involved. The tang of the lemon enhances the natural flavours of shellfish like prawns, mussels, or squid, providing a lighter and more vibrant experience for the palate.

Not only does Lemon Paella taste lighter, but it also offers a pleasing aesthetic. The golden-yellow hue of the saffron-infused rice, paired with the bright yellows of the lemon slices, creates a visually stunning presentation that is bound to catch attention at any dinner table. The aroma of the lemon, when mixed with the other fragrant spices, adds a fresh note that is both appetising and invigorating.

For those seeking a lighter alternative to traditional paella, this lemon-infused version is perfect. It’s a reminder of how a simple ingredient like lemon can elevate an already beloved dish, making it suitable for summer meals, casual gatherings, or even as a refreshing twist for paella enthusiasts.

Lemon Paella

Lemon Paella is a refreshing twist on the classic Spanish dish, combining the savoury flavours of traditional paella with the zesty brightness of fresh lemon. This variation enhances the natural flavours of seafood, making it a light yet flavourful meal. It’s perfect for a summer gathering or anyone looking to enjoy a citrus-infused take on paella.

4.92 from 35 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Italian

Keyword: Chicken Stock, Lemon, Lemon Paella, Mussels, Paella, Prawns, Rice, Spice, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 Portions

Calories: 150kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 1 ½ cups paella rice Bomba or Arborio
• 2 tbsp olive oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 large red bell pepper diced
• 1 large tomato grated or finely chopped
• 1 tsp smoked paprika
• 1 pinch saffron threads soaked in 2 tbsp warm water
• 4 cups chicken broth vegetable
• 200 g prawns cleaned and deveined
• 200 g mussels cleaned
• 1 large lemon juice and zest
• salt to taste
• pepper to taste
• 1/4 bunch fresh parsley chopped
• 1 large lemon sliced

Instructions

• Heat the olive oil in a large paella pan or wide skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir in the garlic and red bell pepper, cooking for another 2 minutes until fragrant.
  2 tbsp olive oil, 1 medium onion, 3 cloves garlic, 1 large red bell pepper
• Add the paella rice to the pan and stir to coat it with the oil and vegetables. Stir in the grated tomato, smoked paprika, and saffron (with its soaking water). Cook for another minute, allowing the rice to absorb the flavours.
  1 ½ cups paella rice, 1 large tomato, 1 tsp smoked paprika, 1 pinch saffron threads, salt, pepper
• Pour in the chicken or vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the rice for 15 minutes without stirring, letting it absorb the liquid.
  4 cups chicken broth
• After 15 minutes, scatter the prawns, mussels, and squid rings (if using) over the rice. Cover the pan with a lid or foil, and cook for another 10-12 minutes, until the seafood is cooked through and the mussels have opened.
  200 g prawns, 200 g mussels
• Once the seafood is done, drizzle the lemon juice over the paella and add the lemon zest. Let the paella rest for a couple of minutes before serving.
  1 large lemon
• Garnish with fresh parsley and lemon slices for added freshness. Serve directly from the pan for a traditional touch.
  1/4 bunch fresh parsley, 1 large lemon

Notes

Enjoy your Lemon Paella with a glass of white wine or a light sangria for a perfect pairing!

Nutrition

Calories: 150kcal | Carbohydrates: 15g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 954mg | Potassium: 473mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2267IU | Vitamin C: 97mg | Calcium: 54mg | Iron: 2mg