Breakfast Paella Recipe

Arborio rice: A short-grain rice that becomes creamy when cooked, perfect for paella.

Chicken broth: Adds depth and flavor to the rice.

Diced tomatoes: Provides a tangy and slightly sweet flavor.

Bell peppers: Adds color and a slight crunch to the dish.

Frozen peas: Brings a pop of color and sweetness.

Eggs: Adds protein and richness to the paella.

Paprika: Adds a smoky flavor and vibrant color.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

To achieve perfectly cooked eggs in your breakfast paella, make sure to create deep enough wells in the rice mixture so the eggs stay in place. Cover the skillet tightly to trap the steam, which will help cook the eggs evenly. If you prefer runny yolks, check the eggs after 8 minutes; for firmer yolks, let them cook for the full 10 minutes.

• arborio rice - Substitute with short-grain rice: Short-grain rice has a similar starchy quality that will give the paella a creamy texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar texture and flavor profile, making them a good alternative.

• chopped bell peppers - Substitute with poblano peppers: Poblano peppers add a slightly smoky flavor that complements the dish well.

• frozen peas - Substitute with fresh peas: Fresh peas have a more vibrant flavor and texture compared to frozen peas.

• large eggs - Substitute with medium eggs: Medium eggs can be used in the same quantity without significantly altering the recipe.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the overall taste of the paella.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in the same quantity as regular salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, which can add a unique twist to the dish.

• Allow the breakfast paella to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled paella to an airtight container. If you have multiple servings, consider using individual containers for easy reheating.
• Store the container in the refrigerator. The paella will stay fresh for up to 3-4 days.
• For freezing, place the paella in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to eat, thaw the paella in the refrigerator overnight.
• Reheat the paella in a skillet over medium heat, adding a splash of chicken broth to keep it moist. Stir occasionally until heated through.
• Alternatively, you can reheat in the microwave. Place the paella in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• If the eggs become overcooked during reheating, consider removing them before reheating and cooking fresh eggs to serve on top.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of chicken broth or water to the skillet to prevent sticking.
  3. Add the leftover breakfast paella to the skillet.
  4. Cover the skillet with a lid to retain moisture.
  5. Stir occasionally and heat for about 5-7 minutes until the arborio rice and vegetables are warmed through.
  6. Ensure the eggs are heated to your liking, and serve hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the breakfast paella to an oven-safe dish.
  3. Add a few tablespoons of chicken broth or water to keep the dish moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the arborio rice and vegetables are heated through.
  6. Check to ensure the eggs are warmed to your preference before serving.

• Microwave Method:

  1. Place the breakfast paella in a microwave-safe dish.
  2. Add a splash of chicken broth or water to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 2-3 minutes.
  5. Stir the paella halfway through to ensure even heating.
  6. Continue microwaving in 1-minute intervals until the arborio rice and vegetables are hot and the eggs are warmed to your liking.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the breakfast paella in a heatproof dish that fits inside the steamer basket.
  3. Cover the dish with a lid or aluminum foil.
  4. Steam for about 10-15 minutes, or until the arborio rice and vegetables are heated through.
  5. Ensure the eggs are warmed to your preference before serving.

• Large skillet: A broad, flat-bottomed pan used for toasting the rice and cooking the paella mixture evenly.

• Measuring cup: Essential for accurately measuring the arborio rice, chicken broth, and diced tomatoes.

• Wooden spoon: Ideal for stirring the rice and vegetables without scratching the skillet.

• Knife: Used for chopping the bell peppers into small, even pieces.

• Cutting board: A safe surface for chopping the bell peppers and other ingredients.

• Lid: Needed to cover the skillet and cook the eggs until they are set.

• Spatula: Useful for making wells in the rice mixture and for serving the finished paella.

• Measuring spoons: Necessary for measuring out the paprika, salt, and black pepper accurately.

Prep ingredients ahead: Chop bell peppers and measure out arborio rice the night before.

Use pre-diced tomatoes: Save time by using canned diced tomatoes.

Quick thaw peas: Run frozen peas under warm water to thaw quickly.

Simmer with a lid: Cover the skillet to speed up cooking the rice and vegetables.

One-pan method: Use a large skillet to minimize cleanup time.