This Italian version of the classic Spanish paella is a one-skillet wonder. With prosciutto, onions, dry Marsala wine, sage, and garlic, it has all the captivating aromas of Italian cooking with all the characteristics of this classic dish. If you’re new to making Paella, one of the most important steps is to make sure you have the right rice! We recommend you use our Mahatma® Parboiled Medium Grain Rice which is specially made for absorbing all of the delicious flavors of a Paella.
Heat oil in 10-inch skillet set over medium heat; cook onion, prosciutto, sage and garlic for about 5 minutes or until prosciutto is crispy. Stir in the rice; cook for about 2 to 3 minutes or until lightly toasted. Add paprika and half of the salt and pepper; cook for 30 seconds.
Add broth, Marsala and bay leaves; bring to boil over high heat. Reduce heat to medium-low; cover and cook for 15 minutes. Remove bay leaves and discard. Stir in spinach; cook for 1 to 2 minutes or until spinach is wilted.
Sprinkle tomatoes and green onions over top; season with remaining salt and pepper.
What’s not to love about the Mediterranean? The sun, the outspoken lively people, the drinks and of course the food!
Our Paella Marsala combines the savory flavors of Italian prosciutto, onions, garlic, sage and dry marsala wine using a Spanish-style cooking method. Who says you have to choose just one Mediterranean cuisine!
If you’re new to the Paella cooking scene. Make sure to follow our guide and learn what you should know before starting and some tips and tricks for measuring out the right proportions of liquid to rice used. The most important ingredient, however, is always going to be the rice you use. We recommend starting with a quality rice like our Mahatma® Parboiled Medium Grain Rice, which is specially made for Paella.
Want to make this a vegetarian Paella Marsala? Simply swap out the prosciutto for mushrooms and use vegetable broth instead of chicken broth. You might also like to try our Vegetarian Paella recipe.