Slow-Braised Oxtail Paella Recipe

Bring the flavor of Spain to your kitchen

After repeated visits to Spain, sampling the regional dishes of Madrid, Seville, and Barcelona, I created a dish that blends two Spanish traditions: the Andalusian-style red wine–braised oxtail and the classic Valencian paella. Instead of seafood, this version uses tender, braised oxtail folded into saffron-infused rice for an indulgent, comforting dish made for sharing.

This recipe is rich, savory, and full of bold flavors. While it takes longer than quick weeknight meals, much of the time is hands-off: the oxtails braise slowly in the oven, and you can even do that step a day ahead. The paella comes together in about an hour once the meat is ready—perfect for a weekend dinner that looks and tastes like a restaurant-quality meal.

Key ingredients

Below are the most important elements that define this dish. See the full ingredient list with exact measurements in the recipe card further down.

• Oxtail – Rich, gelatinous and ideal for braising. You can find it at larger grocery stores, specialty markets, or a local butcher. This recipe uses 2 pounds.
• Red wine – A medium-bodied red such as a Rioja works well for braising. If you prefer not to use alcohol, substitute extra beef broth.
• Sherry vinegar – Adds a mellow acidity that complements the wine. If unavailable, red wine vinegar can be used in a pinch.
• Saffron threads – The signature aromatic spice for paella. You only need a small pinch, and it delivers a distinctive flavor and color.
• Bomba or medium-grain rice – The rice matters: use a medium-grain white rice (Bomba if possible) so it absorbs broth without becoming gummy.
• Spanish paprika – Adds depth and a warm, smoky note. Smoked paprika is an acceptable substitute.
• Piquillo peppers – Sweet roasted red peppers traditionally used in Spanish cooking. If you cannot find piquillo peppers, jarred roasted red peppers work well.

Instructions

The recipe divides into two parts: braising the oxtail and then making the paella. You can braise the oxtails up to four days ahead and refrigerate the braising liquid and meat until you’re ready to finish the paella.

How to braise the oxtail

Preheat the oven to 300°F. Season oxtails with salt and pepper. In a large Dutch oven, heat 1 tablespoon olive oil over high heat and brown the oxtails on all sides. Transfer them to a plate. Add another tablespoon of oil, reduce heat to medium-high, and sauté the diced onions, tomatoes, celery, carrot, and crushed garlic until softened, about 10–15 minutes. Stir in the red wine and sherry vinegar and cook for 10 minutes to reduce slightly. Return the oxtails to the pot, add beef broth and a bay leaf, bring to a boil, then cover and transfer to the oven. Braise for about 3½ hours, until the meat is tender and falling from the bones.

When the oxtails are done, transfer them with tongs to a cutting board, remove the bones, and gently shred or chop the meat. Strain the braising liquid through a fine-mesh strainer, pressing on the solids; discard the solids and reserve the liquid. Measure the reserved liquid and add beef broth as needed to reach the amount called for in the paella (5 cups total for this recipe).

How to make the paella

In a small bowl, combine the lemon juice with a pinch of saffron threads and set aside. In a large 12-inch skillet, heat 1 tablespoon olive oil over medium-high. Sauté the diced onion, bell pepper, and crushed garlic for 2–3 minutes until fragrant. Add the chopped tomatoes, Spanish paprika, and the saffron-lemon mixture; stir to combine and push the mixture to one side of the pan.

Add the rice to the empty side of the skillet and toast it for about 3 minutes. Stir everything together, then add the chopped braised oxtail. Pour in the reserved braising liquid and additional beef broth to total 5 cups, making sure all the rice is covered by liquid. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let the paella rest, covered, for 10 minutes. Uncover and arrange strips of piquillo peppers on top, garnish with chopped fresh parsley, and serve with lemon wedges for squeezing over each portion. A final sprinkle of flaky sea salt brightens the flavors.

How to serve it

Serve the paella hot, finished with fresh parsley, a drizzle of lemon juice, and a pinch of flaky sea salt. The lemon and parsley cut through the richness of the braised meat and balance the dish. This paella is ideal as the centerpiece of a Spanish-style meal—pair with simple sides and a refreshing beverage.

Spanish Braised Beef Paella

A satisfying paella made with red wine–braised oxtail folded into saffron rice. Big, comforting flavors with approachable steps you can do at home.

Ingredients

Braised Oxtail

• 2 pounds oxtails
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 tablespoons olive oil, divided
• 1 cup yellow onion, diced
• 2 Roma tomatoes, chopped
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 1 head garlic, cloves peeled and crushed
• ½ cup medium-bodied red wine (such as Rioja)
• ¼ cup sherry vinegar
• 2 cups beef broth
• 1 bay leaf

Paella

• 2 tablespoons lemon juice
• 1 teaspoon saffron threads
• 1 tablespoon olive oil
• 1 cup yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, crushed
• 1 cup diced Roma tomatoes
• 1 ½ tablespoons Spanish paprika (or smoked paprika)
• 2 cups medium-grain white rice (preferably bomba)
• 5 cups beef broth (including reserved braising liquid)
• ¼ cup piquillo peppers, sliced into strips
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 lemon for juicing over the finished dish
• Flaky sea salt, optional for finishing

Instructions (summary)

1. Braise the oxtails: brown, sauté vegetables, add wine and vinegar, return oxtails, add broth and bay leaf, then braise covered at 300°F for 3½ hours. Shred meat and reserve braising liquid, strained.
2. Prepare the saffron: combine saffron threads with lemon juice and set aside.
3. Sauté aromatics in a large skillet with olive oil; add tomatoes, paprika, and the saffron-lemon mixture.
4. Toast rice in the skillet for 3 minutes, combine with the braised meat, and pour in 5 cups total of broth (including reserved liquid).
5. Bring to a boil, reduce heat to medium-low, cover, and simmer 45 minutes until rice is tender and liquid is absorbed.
6. Let rest 10 minutes, top with piquillo pepper strips and chopped parsley, and serve with lemon wedges and flaky sea salt.

Notes

• If you prefer a different cut of beef, bone-in short ribs are a good substitute.
• This recipe yields a generous amount of paella—enough for 8–12 people as a main course.
• Leftovers keep well in the refrigerator for up to 5 days and often taste even better the next day. Reheat on the stove in a skillet or in the microwave.
• A traditional paella pan can help form a crust on the bottom, but a large skillet works perfectly for home cooks and reduces the risk of burning.

Nutrition (per serving, approximate)

Calories: 460 kcal • Carbohydrates: 39 g • Protein: 34 g • Fat: 17 g • Sodium: 1296 mg