Spanish & Tapas
Free recipe
Paella with Feta and Dill
Bright, herb-forward paella with Feta and Dill that proves spanish cooking is about restraint, not shortcuts.
***** 4.8 · 311 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Feta and Dill: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the paella warm, with plenty of good bread or a simple salad alongside. This makes about 8 servings; leftovers keep well for a day.
More Spanish & Tapas
You might also like
Spanish & Tapas
Members
A rustic take on pan con tomate with Pomegranate. Expect deep, savory flavor from a short list of honest ingre...
Spanish & Tapas
Free
Simple Pan con Tomate, the way the spanish coast does it, with Tahini Drizzle -- generous, unfussy, and made f...
Spanish & Tapas
Members
This fabada with Lemon and Oregano leans on good olive oil, bright acid, and fresh herbs -- simple ingredients...
Spanish & Tapas
Free
Bright, herb-forward croquetas with Feta and Dill that proves spanish cooking is about restraint, not shortcut...