This Glazed Jamaican Jerk Sweet Potato Pie

 This Glazed Jamaican Jerk Sweet Potato Pie is a bold twist on a Southern classic! 🇯🇲

Creamy roasted sweet potatoes meet warm island spices with a hint of jerk seasoning, all baked in a buttery crust and finished with a glossy brown sugar glaze.

Ingredients

For the Pie

1 unbaked 9-inch pie crust

2 cups mashed roasted sweet potatoes

½ cup unsalted butter, melted

¾ cup light brown sugar

¼ cup granulated sugar

2 large eggs

½ cup evaporated milk

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp allspice

¼ tsp jerk seasoning (optional, for a subtle kick)

Pinch of salt

For the Brown Sugar Glaze

2 tbsp unsalted butter

¼ cup brown sugar

2 tbsp heavy cream

½ tsp vanilla extract

I remember the first time I tried a slice of Rum Glazed Jamaican Jerk Sweet Potato Pie. Man, it felt like a party in my mouth and an escape from the same old routine. The sweet potatoes are creamy and sweet, then you hit that jerk-seasoning heat, and the rum glaze brings it all together in this crazy-good way.

You can almost smell the spices dancing on your tongue before you even dive in. It makes you pause and remember why cooking can be such a dang good form of self-care. So grab an enamel pot and let me walk you through this midweek rescue plan.

Ingredient rainbow list

Before you dive in, you want everything laid out so you don't freak at the last minute. Here is a quick list of what you'll need to whip up that pie of comfort.

3 large sweet potatoes, peeled, chopped, and boiled until tender

1 teaspoon ground allspice and 1 teaspoon cinnamon for warm depth

2 tablespoons Jamaican jerk seasoning for that tangy heat

¼ cup dark rum to make the glaze shine and sparkle

½ cup brown sugar plus a pinch of salt to balance the flavors

2 large eggs beaten to help bind the sweet potato filling

1 unbaked pie crust in a 9-inch pan ready to hold all that goodness

1 tablespoon melted butter to brush the crust edges for golden crunch

Got everything lined up on your counter? Then you're ready to roll. Don't worry if your jerk seasoning has extra flakes of red pepper; you'll just get a little more kick. This recipe is kinda forgiving so you can tweak the heat level to fit your crew.

One pot flow steps

Here is how you turn those raw ingredients into a Rum Glazed Jamaican Jerk Sweet Potato Pie with minimal fuss. Just follow along and remember to taste as you go.

Step 1: Measure out your sweet potatoes, then boil them in lightly salted water until they're fork-tender, about 15 minutes

Step 2: Drain the potatoes and mash them in the pot with brown sugar, allspice, cinnamon, and a pinch of salt until smooth and dreamy

Step 3 Stir in the beaten eggs, jerk seasoning, and melted butter, then taste a bit; you might want more heat or a dash more sugar

Step 4 Pour the filling into your unbaked pie crust, smoothing the top and crimping the edges to seal everything in

Step 5: In a small bowl, whisk the dark rum with a little extra sugar, then brush that glaze over the top of the pie, nice and even

Step 6: Bake in a preheated oven at 350 degrees until the filling is set and the crust is golden, about 35 minutes

Step 7: Let the pie cool at least 15 minutes, then slice into wedges and watch your friends stare in amazement

Sneak ahead prep tips

Boil and mash sweet potatoes a day ahead and store them covered in the fridge

Mix your dry spices in a jar so you only grab one container when you're ready

Make the rum glaze ahead and keep it chilled to avoid dashing back to the cupboard

Roll out the crust the night before, then cover and chill so it holds shape better

First ladle moment

When that pie first comes out of the oven, the aroma hits you like a warm hug. You gotta let it rest a bit so the filling firms up. I know it's hard to wait, but trust me, this little pause is worth it.

Grab your biggest spoon and dip in right at the edge of the crust; you'll get both flaky dough and sweet-spicy filling all in one bite. You'll notice the glaze has set into a slightly sticky sheen that clings to your fork. It's that dang good.

Table side garnish sparks

You can keep it simple or go full show-off mode. A dollop of whipped cream or a scoop of coconut ice cream works wonders. You could also sprinkle toasted coconut flakes over the top for some extra crunch.

If you're feeling fancy, try a few fresh mint leaves or a dusting of ground cinnamon right before you serve. Those little sparks of color make your slice look like a million bucks even though you know you made it on a regular weeknight.

Rum Glazed Jamaican Jerk Sweet Potato PiePin

Leftover cuddle plan

Leftovers are a gift, really. You can pop a slice in the toaster oven and let it warm back up until the crust is crisp and the filling is gooey. It's almost like a dessert-meets-breakfast situation the next morning.

You could also chop it into cubes, toss with a little oil, and roast in the oven for sweet potato bites. They're perfect as a snack or a side dish for your lunch box. The jerk and rum flavors mellow out a bit, making them kid-friendly too.

Another idea is to swirl chunks of pie into plain yogurt for a quick parfait. Add some granola and fresh fruit to round out the breakfast plate. Don't let any slice go to waste; these leftovers bring comfort well beyond dinner time.

Rum Glazed Jamaican Jerk Sweet Potato Pie

This delightful pie combines the rich flavors of Jamaican jerk seasoning with sweet potatoes, resulting in a unique and indulgent dessert. Topped with a rum glaze, it’s perfect for special occasions or as a delicious treat.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time

1hour hr 15minutes mins

Course

Equipment

1 mixing bowl

1 potato masher or food processor

1 9-inch pie dish

1 whisk

1 measuring cup and spoons

1 baking sheet

1 parchment paper (optional)

1 rubber spatula

Instructions

Preheat your oven to 375°F (190°C).

Peel and chop the sweet potatoes into chunks. Boil them in a large pot of water until soft, about 15-20 minutes. Drain and mash until smooth.

In a mixing bowl, combine the mashed sweet potatoes, brown sugar, coconut milk, melted butter, egg, and vanilla extract. Mix until well incorporated.

Add the Jamaican jerk seasoning, ground cinnamon, nutmeg, and salt to the mixture. Stir until evenly combined.

Pour the sweet potato mixture into the pre-made pie crust, smoothing the top with a rubber spatula.

Place the pie on a baking sheet and bake in the preheated oven for about 30-35 minutes, or until the pie is set and slightly puffed.

While the pie is baking, prepare the rum glaze. In a small bowl, whisk together the dark rum and powdered sugar until smooth.

Once the pie is out of the oven and slightly cooled, drizzle the rum glaze over the top. Allow the glaze to set for about 10 minutes before slicing.

Serve warm or at room temperature.

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Mother's Day Pineapple Upside Down Bundt Cake Share This Recipe!

Angela Latimer - Bake It With Love

Get ready to wow your guests with my delightful pineapple upside-down bundt cake! This gorgeous fruit dessert is not only quick and easy to make but also a guaranteed crowd-pleaser. Just gather a boxed cake mix from your pantry, along with brown sugar, butter, pineapple rings, and maraschino cherries, and you're on your way to creating one of my all-time favorites. This simple recipe makes baking an impressive treat a total breeze—let's dive in and enjoy!

A Twist On A Classic Cake Recipe Angela Latimer - Bake It With Love @copyright 2016-2016

My pineapple upside-down bundt cake is a beautiful presentation of a well-loved and popular fruit dessert that's quick and easy to make. Grab a boxed cake mix from the cabinet, some brown sugar, butter, pineapple rings, and maraschino cherries to make one of my all-time favorite desserts. This easy cake mix recipe makes whipping up an impressive dessert a snap!

1x recipe yields 12-16 cake slices.

Author | Angela Latimer

Servings: 12 servings Calories: 328kcal

Prep 10minutes minutes

Cooking 30minutes minutes

Cooling Time 30minutes minutes

Total Time 1hour hour 10minutes minutes

There's no need to wait for a special celebration to eat cake. This easy pineapple upside-down cake is the perfect dessert recipe for any day of the week

Unlike a frosted cake, which takes additional time to decorate after baking, pineapple upside-down cake is decorated while it bakes. The brown sugar butter sauce creates a glaze, and the pineapple rings and maraschino cherries provide a decorated cake right out of the oven!

Butter - I typically bake with salted butter, but salted or unsalted butter will work. *Omit the oil from the boxed instructions.

Light Brown Sugar - Light brown sugar adds a richer flavor to baked goods and helps retain moisture. It's part of the self-saucing wonder that upside-down cakes are known and loved for!

Pineapple Slices - Canned pineapple comes in many forms: crushed, tidbits, chunks, and slices. Pay close attention to make sure you get the slices.

Maraschino Cherries - Maraschino cherries are cherries that have been canned and sweetened. These are the same cherries you see in Shirley Temples and mixed cocktails, and they are commonly used in baking. One jar should be enough for the recipe.

Yellow Cake Mix - You can use any yellow cake mix from your grocery store. Betty Crocker, Pillsbury, and Duncan Hines are the most common brands (Jiffy, King Arthur Flour, and Krusteaz also offer yellow cake mix, as do several generic brands). All are wonderful!

Large Eggs - Large eggs are the most common size you purchase in the store.

Vanilla (optional) - Add a splash of vanilla extract to your cake batter if desired.

Dark brown sugar - If your store (and pantry) is out of light brown sugar, you can use dark brown sugar instead. Dark brown sugar is made with a bit more molasses, which adds a slightly richer taste.

Pineapple - A pineapple upside-down cake is identified by its use of sliced pineapple rounds. If your store is out of pineapple slices (or you accidentally get home with the wrong can), you can still make this cake; it just won't have the traditional look of the rounds. If needed, pineapple tidbits are your best substitution.

Cake Mix Options - The best cake mix flavor for any pineapple upside-down cake, in my opinion, is a simple yellow cake mix. You can use the Super Moist or Moist Supreme varieties, or even one that has pudding if you can find it.

A yellow cake is different than a white cake. A yellow cake mix tends to be a bit "sturdier" than a white cake.

A white cake is often a bit lighter and fluffier, so it does not hold up as well under the brown sugar butter sauce and pineapples in this bundt cake.

Yes, most definitely! While the sliced rounds are convenient, you can slice fresh pineapple and squeeze some juice to make the cake mix batter.

How To Make Pineapple Upside Down Bundt Cake

The pineapple juice in the can will be used later to prepare the cake batter, so drain it and set it aside; do not throw it out! When you get to step 3, use a fork to lift the pineapple slices out of the can, leaving the juice in the can until step 4.

This recipe yields one bundt cake, which is typically sliced to make 12-16 servings.

 Top Tip: Buttering & Flouring Your Bundt Pan

Take a tablespoon of softened butter and spread it around the pan, or spray it with non-stick cooking spray. Cover ALL of the inside of the pan, the bottom, the sides, and the little corners! Sprinkle enough flour over the butter to cover the bottom of the pan.

Hold the pan over the sink or trash can and "roll" it so the flour covers all four sides. Once it looks like flour has coated the entire pan, turn it over and tap the back of the pan to let the excess flour fall out. You want just a very thin layer of flour over the butter.

Preheat & Prepare Your Bundt Pan

Step 1: Prep. Preheat your oven to 350°F (175°C/Gas Mark 4) and coat your bundt pan with butter and flour (photo 1). *Flour offers a second layer between the butter and the cake mix, which helps keep the cake from absorbing the butter as it melts, which helps the butter to do its job and keep the cake from sticking.

Arrange The Topping

Pineapple upside-down bundt cake process photo 

1: Greasing the bundt cake pan with butter and flour.

Pineapple upside-down bundt cake process photo 2: 

Sprinkle the brown sugar over the melted butter.

Step 2: Melt butter. Pour the first ¼ cup of melted butter (½ cup total) into your bundt pan, then sprinkle 1 cup of packed light brown sugar over it (photo 2). Spread evenly over the bottom of the pan.

Pineapple upside-down bundt cake process photo 

3: Arrange the halved pineapple slices in the grooves of the bundt pan.

Step 3: Arrange the fruit. Remove all the pineapple slices from a 20-ounce can and slice them in half. Place the halves in the bottom of your bundt pan nestled into the ridges (photo 3).

Step 4: Add the cherries. Set a maraschino cherry (16-20 cherries, stems removed) between the slices (photo 4). Push the cherries gently into the brown sugar to firmly embed them.

Pineapple upside-down bundt cake process photo 4: Arrange the maraschino cherries between pineapple slices.

Mix The Cake Batter

Pineapple upside-down bundt cake process photo 

5: Add the pineapple juice, eggs, and remaining melted butter to the cake mix.

Step 5: Mix the cake batter. Combine the reserved pineapple juice with enough water to make 1 total cup of liquid (photo 5). In a large mixing bowl, mix the cake batter as directed on the box using the second ¼ cup of melted butter, the pineapple juice with water, and 3 large eggs (photo 6) plus optional 1-2 teaspoons of vanilla extract. 

*The cake box may call for oil, but replace it with the ¼ cup of melted butter ONLY.

Pineapple upside-down bundt cake process photo 6: Mix the cake batter until just combined.

Step 6: Transfer. Pour the mixed batter into your prepared bundt pan gently so that the pineapple slices remain upright (photo 7);

Pineapple upside-down bundt cake process photo 

7: Pour the batter into your prepared bundt pan gently and without smoothing.

Bake & Serve

Step 7: Bake. Place in the middle of your oven's center rack and bake at 350°F (175°C/Gas Mark 4) for 30-35 minutes, until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back when touched.

 Do not spread or smooth the cake batter (photo 8).

Pineapple upside-down bundt cake process photo 

9: Invert the cake over a plate for 5 minutes, then remove and serve.

Step 8: Remove and cool. Place a heat-safe plate or serving platter over the bottom of the bundt pan and invert the cake. Set aside for 5 minutes to allow the cake to release from the pan. *The pan will still be hot, so use two hot pads to hold the edges of the pan with the plate. Make sure you have a tight hold, then gently invert the bundt pan.

Step 9: Cool and serve. Remove the bundt pan (photo 9), then continue cooling for 25 minutes before serving warm or storing for later.

If you will be serving this the same day, bake it just before you begin preparing dinner. This way, it can cool while you are eating dinner, and your pineapple upside-down bundt cake will be just right to slice and serve when dinner is done. Enjoy!

Pineapple upside-down bundt cake slice on a white plate with more slices in the background and a cherry next to the slice.

💭 Angela's Pro Tips & Recipe Notes

You don't have to use a bundt pan. You can use two 8-inch or 9-inch square or round cake pans and bake for 22-27 minutes. As a sheet cake in a 9x13 rectangular pan for 21-26 minutes.

Modified temp & cooking times. Bake at 325°F (163°C/Gas Mark 3) for dark or non-stick pans.

Testing to see if the cake is done. Use a cake tester, toothpick, or butter knife to check if your cake is done. When baking in the bundt pan, insert the tester in the middle of one section. When you pull the tester out, it should be clean (no batter or crumbs on it). If it is not cooked all the way through, return to the oven for 3-5 more minutes and test again.

Avoid opening the oven door while the cake is baking. Opening the oven door while a cake is baking can cause a drop in oven temperature, causing the cake to fall (or sink) in the middle. Additionally, opening the oven door and releasing the heated air can extend the baking time.

 Storing

You can store this cake in the fridge for up to 3 days. It can dry out a bit each day, so it's best to eat as soon as possible. Make sure to store your bundt cake covered with plastic cling film, then place it in an airtight container.

Remove from the fridge about an hour before serving. Let your pineapple upside-down bundt cake sit on the counter until it comes to room temperature.

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📖 Recipe Card

Pineapple upside-down bundt cake served on a white plate. Pineapple Upside Down Bundt Cake

My pineapple upside-down bundt cake is a beautiful presentation of a well-loved and popular fruit dessert that's quick and easy to make. Grab a boxed cake mix from the cabinet, along with brown sugar, butter, pineapple rings, and maraschino cherries, to make one of my all-time favorite desserts. This easy cake mix recipe makes whipping up an impressive dessert a snap!

1x recipe yields 12-16 cake slices.

Author | Angela Latimer

Servings: 12 servings Calories: 328kcal

Prep 10minutes minutes

Cooking 30minutes minutes

Cooling Time 30minutes minutes

Total Time 1hour hour 10minutes minutes

Ingredients

▢½ cup butter (divided into 2 equal portions, each ¼ cup of melted butter)

▢1 cup light brown sugar (packed)

▢20 oz pineapple slices (drained, reserve the juice, cut slices in half)

▢20 maraschino cherries (stems removed)

▢15 oz yellow cake mix (do not use the boxed instructions/ingredients - see these ingredients ONLY)

▢3 large eggs (at room temperature)

▢water (enough to total 1 cup with pineapple juice)

▢1-2 teaspoon vanilla extract (optional)

(Note: 2x or 3x only changes the ingredient list)

**DO NOT USE THE OIL FROM THE CAKE MIX INSTRUCTIONS.**

Preheat & Prepare Your Bundt Pan

For the easy release of the bundt cake (it's a sticky cake!) you need to make sure that you generously coat the bundt pan, including inside all the ridges. Use non-stick baking spray if you like, but I always hand-coat with butter and flour for the best results.

Pineapple upside-down bundt cake process photo 1: Greasing the bundt cake pan with butter and flour.

Preheat the oven to 350°F (175°C/Gas Mark 4) after you coat your bundt pan.

Arrange The Topping

Pour the first ¼ cup of melted butter into your bundt pan, then sprinkle the 1 cup of light brown sugar over it. Spread evenly over the bottom of your bundt pan.

Pineapple upside-down bundt cake process photo 2: Sprinkle the brown sugar over the melted butter.

Arrange the halved 20 oz pineapple slices in the bottom of your bundt pan, nestled into the ridges.

Pineapple upside-down bundt cake process photo 3: Arrange the halved pineapple slices in the grooves of the bundt pan.

Place 20 maraschino cherries between the slices. Push the cherries gently into the brown sugar to firmly embed them.

Pineapple upside-down bundt cake process photo 4: Arrange the maraschino cherries between pineapple slices.

Mix The Cake Batter

Combine the reserved pineapple juice with enough water to make 1 total cup of liquid. Mix the 15 oz yellow cake mix as directed on the box using the second ¼ cup of ½ cup butter (*and omitting the oil from the boxed instructions), the pineapple juice with water, and the 3 large eggs plus optional 1-2 teaspoon vanilla extract.

Pineapple upside-down bundt cake process photo 5: Add the pineapple juice, eggs, and remaining melted butter to the cake mix.

Mix the cake batter until just combined. Do not over-mix.

Pineapple upside-down bundt cake process photo 6: Mix the cake batter until just combined.

Pour the mixed batter into your bundt pan gently so that the pineapple slices remain upright, do not spread.

Pineapple upside-down bundt cake process photo 7: Pour the batter into your prepared bundt pan gently and without smoothing.

Bake & Serve

Bake at 350°F (175°C/Gas Mark 4) for 30-35 minutes, until an inserted cake tester, toothpick, or butter knife comes out clean. A fully baked cake should spring back when touched.

Pineapple upside-down bundt cake process photo 8: Bake the cake.

Place a plate or serving platter over the bottom of the bundt pan, invert the cake, and set aside for 5 minutes to allow it to release from the pan.

Remove the bundt pan and continue cooling for 25 minutes, then serve warm or store for later.

Pineapple upside-down bundt cake process photo 9: Invert the cake over a plate for 5 minutes, then remove and serve.

Notes

You don't have to use a bundt pan. You can use two 8-inch or 9-inch square or round cake pans and bake for 22-27 minutes. As a sheet cake in a 9x13 rectangular pan for 21-26 minutes.

Modified temp & cooking times. Bake at 325°F (163°C/Gas Mark 3) for dark or non-stick pans.

Testing to see if the cake is done. Use a cake tester, toothpick, or butter knife to check if your cake is done. When baking in the bundt pan, insert the tester in the middle of one section. When you pull out the tester, it should be clean (no batter or crumbs on the tester). If it is not cooked all the way through, return to the oven for 3-5 more minutes and test again.

Avoid opening the oven door while the cake is baking. Opening the oven door while a cake is baking can cause a drop in oven temperature, causing the cake to fall (or sink) in the middle. Additionally, opening the oven door and releasing the heated air can extend the baking time.

Nutrition

Calories: 328kcal (16%) | Carbohydrates: 58g (19%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg (22%) | Sodium: 349mg (15%) | Potassium: 121mg (3%) | Fiber: 1g (4%) | Sugar: 43g (48%) | Vitamin A: 331IU (7%) | Vitamin C: 4mg (5%) | Calcium: 111mg (11%) | Iron: 1mg (6%)

1950s-60s: Jamaican “Doctor Bird Cake” features bananas and pineapple.

 

https://www.oliveandmango.com/hummingbird-cake/

Food History

Hummingbird Cake originates from the Southern U.S., but its roots trace back to Jamaica. It was initially called the “Doctor Byrd Cake,” named after Jamaica’s national bird, a type of hummingbird.  Some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird. 

The recipe was introduced to American kitchens in the late 1970s through Southern Living magazine, where it quickly became a favorite. This cake is similar to banana bread but with the added indulgence of a rich, creamy frosting, making it a staple for birthdays, holidays, and Sunday dinners.

This Hummingbird Cake follows a traditional method, combining simple ingredients to create a rich, moist cake. The dry ingredients, including flour, sugar, salt, baking soda, and cinnamon, provide structure and warm spice. The addition of eggs, oil, and vanilla ensures a tender texture, while crushed pineapple and mashed bananas add natural sweetness and moisture. The chopped pecans give a delightful crunch.

Unlike traditional cakes, this batter is mixed gently—there’s no need to beat it, which helps maintain a dense, soft crumb. Baked in three layers, this cake is stacked and frosted with a smooth, creamy icing made from cream cheese, butter, powdered sugar, and vanilla. Topped with additional pecans and shredded coconut, the finished cake is both stunning and delicious.

Use very ripe bananas for the best flavor and moisture. Do not drain the pineapple—the juice adds extra moisture to the batter.

Stir the batter gently; overmixing can make the cake dense. Grease and line the cake pans with wax or parchment paper to prevent sticking. Let the cake layers cool completely before frosting to prevent the frosting from melting. Toast the pecans before adding them for a richer, nuttier flavor.

Add a pinch of nutmeg for extra depth of spice. Store the cake in the refrigerator to keep the frosting firm.

Serve at room temperature for the best flavor.

Hummingbird cake originated in Jamaica; some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird. 

Paella is a Spanish Rice Dish Originated in Valencia Spain

 What is Paella?https://www.chilipeppermadness.com/recipes/paella/

Paella is a traditional Spanish rice dish that is cooked in a wide, shallow pan and typically features a combination of meats, seafood, and vegetables. Although paella originated in Valencia, it has become popular throughout Spain and around the world, leading to various regional and personal adaptations. Different versions may include a variety of meats and seafood, vegetables, and distinct seasonings, while still sharing many common elements.

A key feature of paella is the socarrat, the crispy layer of rice that forms at the bottom of the pan during cooking. Many people cherish this part of the dish and often compete for the crispy bits.

My version is known as Paella Mixta, which combines both meats and seafood. You can easily modify this recipe by omitting the meats and focusing solely on seafood, or customizing it in any way you prefer.

One prized element of paella is called the socarrat, which is the crispy layer of rice that develops on the bottom of the pan during cooking. Many people enjoy it and even fight over the crispy bits.

Paella Ingredients

Saffron. Soaked in water to let the flavor bloom. Saffron is the most important spice in paella, really defining the dish.

Chicken Broth. Or use chicken stock or vegetable broth.

Olive Oil.

Vegetables. Onion, bell peppers (or use hotter peppers to your preference, though Spanish paella is not meant to be a hot and spicy dish), garlic, and tomatoes.

Chicken. I use chicken thigh, though chicken breast is good, too.

Spanish Chorizo. This is controversial to some Spanish cooks, but I prefer it.

Seasonings. Spanish paprika (I prefer smoked paprika, though hot or sweet are great, too), red chili flakes (optional, for spicy), salt, bay leaf, and parsley. See my post on What is Paprika to learn more about your paprika options.

Spanish Rice. See recipe notes.

Seafood. Shrimp and mussels. You can use other seafood as well. See the recipe notes.

Garnish. Extra red pepper flakes, fresh chopped parsley, and lemon.

Paella in a pan, ready to serve 

How to Make Paella - the Recipe Method

Bloom the Saffron. Add the pinch of saffron to a small bowl and cover with 1/4 cup of water to let the saffron bloom.

Heat the Chicken Broth. Add the chicken broth to a pot and bring to a boil. Reduce the heat and simmer until needed.

Cook Meats and Vegetables. While the broth is heating, heat the oil in a large skillet or pan (I use a large paella pan) over medium heat.

Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.

Add the garlic and cook for 1 minute.

Cooking vegetables, chicken, and chorizo to make paella 

Tomatoes and Seasonings. Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.

Add the Rice. Add the rice and cook for 1 minute to lightly brown the rice.

Adding Spanish rice to the paella pan 

Add Hot Broth. Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.

Sprinkle in the parsley and add the bay leaves.

Simmer the Paella. Reduce the heat to medium-low and simmer for 15 to 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. You may need a bit longer, depending on the heat.

Simmering paella in a large pan 

If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.

Cook the Seafood. Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.

Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.

For Serving. Remove from heat, garnish with red pepper flakes, fresh parsley, lemon juice, and serve.

Paella in a pan with lots of seafood 

Boom! Done! Your paella is ready to serve. Easy enough to make, isn't it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main.

Recipe Tips & Notes

Best Rice for Paella

Short-grain rice is essential for good paella, as it absorbs liquid more easily and cooks evenly. Look for Bomba Rice, which is a short-grain Spanish rice, often referred to as Valencia rice.

If you are unable to find it in the grocery store, look for a good-quality short-grain rice. You can use medium-grain rice if you must, but definitely do not use long-grain rice.

Arborio rice is often mentioned as a substitute, but arborio rice is a creamier rice ideal for risotto, so I personally would not use it.

Best Seafood for Paella

Shrimp and mussels are ideal for a good seafood paella, though you have many options. Consider scallops, crab, flaky fish, squid or calamari, clams, or others. I've made it with crawfish and loved it.

Paella is one of those dishes that is so easy to change up to your preference, as many cooks around the world do. Feel free to add in other vegetables, such as green peas, sweet corn, spicy chilies, fresh herbs, and more.

I add chicken and Spanish chorizo, but other meats are welcome here, such as pork, duck, rabbit, or ground meats, and even tofu. You can also skip the meats and serve a seafood paella very easily.

You can also deglaze the pan with white wine before adding the rice to develop the flavors differently.

Why Boil the Chicken Broth?

Heating your chicken broth before adding it to the rice will save you cooking time, as the broth will already be to temperature when added. It also ensures a more even cook and consistency of the rice, which is important in making a good paella.

Good rice is key. If you add cold chicken broth, you'll need extra time to heat it through, and you may encounter inconsistencies throughout the pan. I prefer to heat the broth through before adding.

The Socarrat - Crispy Rice

When you leave the paella pan cooking on your stove top, especially over an open flame, the rice at the bottom of the pan will crisp up and darken. This is called the "socarrat", and it is prized by traditional paella lovers.

Socarrat means "to singe". It is very much like "pegao" at the bottom of a pan of Puerto Rican Arroz con Pollo.

Some might consider this scorched rice at the bottom of the pan a mistake, but others love it and consider paella properly made only when the socarrat is achieved.

You can skip it if desired, or turn up the heat during the last few minutes of cooking to crisp up the bottom layer of rice. Just be careful not to burn it.

Paella Pan - You can use a large pan to make paella, but a paella pan makes it so much better.

Paella in a pan with mussels, shrimp, sausage, and chicken 

My favorite paella recipe is loaded with lots of Spanish rice, chicken, chorizo, shrimp and more, huge on flavor, easy to make, and perfect for a crowd.

 Course: Main Course Cuisine: Spanish Keyword: rice, saffron, seafood, Spanish rice  Prep Time: 15minutes minutes Cook Time: 40minutes minutes  

Ingredients

1 pinch saffron

6 cups chicken broth + more as needed

3 tablespoons olive oil

1 medium onion, chopped

1 large bell pepper chopped (use jalapeno or other for spicier)

1/2 pound chicken chopped (use thigh or breast)

1/2 pound Spanish chorizo sliced

4 cloves garlic, chopped

2 medium tomatoes, chopped

1 tablespoon Spanish paprika, I use smoked

1 teaspoon red chili flakes, optional, for spicy

Salt to taste

2 cups Spanish Rice Bomba Rice

3 tablespoon parsley chopped + more for garnish

2 bay leaves

1/2 pound shrimp, peeled and deveined

1/2 pound mussels cleaned and debearded

For Serving. Fresh chopped parsley, red chili flakes, and lemon

Instructions

Add the pinch of saffron to a small bowl and cover with 1/4 cup of water to let the saffron bloom.

Add the chicken broth to a pot and bring to a boil. Reduce the heat and simmer until needed.

While the broth is heating, heat the oil in a large pan (I use a large paella pan) to medium heat.

Add the onion, peppers, chicken, and Spanish chorizo sausage. Cook for 8 minutes to soften the vegetables and cook the chicken mostly through.

Add the garlic and cook for 1 minute.

Stir in the tomatoes, saffron (with water), paprika, chili flakes (if using), and salt. Cook for 3 minutes.

Add the rice and cook for 1 minute to lightly brown the rice.

Pour in the hot chicken broth and shake the pan to distribute. Do not stir the rice, as we want it to cook evenly and develop a crispy bottom.

Sprinkle in the parsley and add the bay leaves.

Reduce the heat to medium-low and simmer for 20 minutes, or until the rice has absorbed the liquid and is tender to your preference. If the rice is not yet tender, add a bit more chicken broth as needed and cook a bit longer.

Tuck the shrimp and mussels into the top of the rice and cover - use a large lid or aluminum foil.

Cook for 5 minutes, or until the shrimp and mussels cook through, and a crispy crust forms on the bottom of the pan. This is the socarrat, which many people love.

Remove from heat, garnish, and serve.

The Faith and Food Journey of an African American Jew

Koshersoul During a recent meeting with Delto Mello, the Executive Director of the Sacramento History Museum, I had the pleasure of being introduced to Michael W. Twitty's captivating writing. His work weaves rich narratives of culture and cuisine, reflecting a deep appreciation for culinary history. I'm excited to delve into his recipes and share them with others throughout the coming year, showcasing the flavors and stories that his writing brings to life.

Michael W. Twitty is a noted culinary and cultural historian and the creator of Afroculinaria, the first blog devoted to African American historic foodways and their legacies. He has been honored by FirstWeFeast.com as one of the twenty greatest food bloggers of all time and named one of the 

"Fifty People Who Are Changing the South” by Southern Living and one of the “Five Cheftavists to Watch” by TakePart.com. 

Twitty has appeared throughout the media, including on NPR’s The Splendid Table, and has given more than 250 talks in the United States and abroad. His work has appeared in Ebony, the Guardian, and on NPR.org. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker, and the first Revolutionary in Residence at the Colonial Williamsburg Foundation

2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018

 Michael W. Twitty 

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his black and white ancestry through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one" of "the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survancestors's three centuries. He sifts through stories, recipes, genetic tests, and historical documents and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he recounts his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover real America together.

Illustrations by Stephen Crotts