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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Heat 3 tablespoons of olive oil in a large paella pan or wide skillet over medium heat.

Step 2

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.

Step 3

Add the smoked ham to the pan and sauté for 3–4 minutes until lightly browned.

Step 4

Add the diced onion, garlic, and red bell pepper to the pan. Cook for 4–5 minutes, stirring occasionally, until the vegetables have softened.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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).

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

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

Serving size	(2749.8g)

Amount per serving	% Daily Value*
Calories	2089.9

Total Fat 29.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 239.4mg	0%
Sodium 4956.3mg	0%
Total Carbohydrate 312.1g	0%
Dietary Fiber 26.1g	0%
Total Sugars 33.8g
Protein 143.6g	0%

Vitamin D 0IU	0%
Calcium 414.2mg	0%
Iron 17.6mg	0%
Potassium 2783.0mg	0%

*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.

Source of Calories

Fat: 12.7%

Protein: 27.5%

Carbs: 59.8%