Description
Spanish Paella is a vibrant, flavorful dish hailing from Valencia, Spain. Made with saffron-infused rice, a mix of proteins like chicken, seafood, and chorizo, and a blend of vegetables, it’s the perfect dish for a family gathering or special occasion. Its smoky, savory flavor will transport you straight to Spain.
Ingredients
Units
Scale
For the Paella Base:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup ripe tomatoes, grated or finely chopped
- 2 cups Bomba or Arborio rice
- 4 cups chicken or seafood stock, warmed
- 1/2 tsp saffron threads, steeped in 2 tbsp warm water
- 1 tsp smoked paprika
- Salt and black pepper to taste
For the Proteins:
- 1/2 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/2 lb Spanish chorizo, sliced
- 1/2 lb mussels, cleaned and debearded
- 1/2 lb shrimp, peeled and deveined
For the Vegetables and Garnish:
- 1/2 cup frozen peas
- 1/4 cup flat-leaf parsley, chopped
- Lemon wedges for serving
Instructions
- Prepare the Pan: Heat olive oil in a large, shallow paella pan or skillet over medium heat.
- Sauté Aromatics: Add the onion, garlic, and red bell pepper. Cook for 5 minutes until softened. Stir in the grated tomatoes and cook until the mixture thickens, about 5 minutes.
- Cook the Proteins: Add chicken and chorizo to the pan. Cook until lightly browned. Remove and set aside.
- Add the Rice: Stir in the rice, smoked paprika, and saffron with its soaking liquid. Cook for 1-2 minutes to toast the rice slightly.
- Add the Stock: Pour in the warm stock, season with salt and pepper, and stir gently to combine. Spread the rice mixture evenly in the pan.
- Cook Without Stirring: Arrange the chicken and chorizo back into the pan. Simmer over medium heat for 10 minutes.
- Add Seafood and Vegetables: Arrange the shrimp and mussels on top of the rice. Sprinkle in the peas. Cover with foil or a lid and cook for another 10-12 minutes, or until the seafood is cooked through and the rice absorbs all the liquid.
- Finish: Remove from heat and let the paella rest for 5 minutes. Garnish with parsley and serve with lemon wedges.
Notes
- For authentic flavor, use Bomba rice and high-quality saffron.
- Avoid stirring the rice after adding the stock to achieve the prized crispy layer at the bottom, known as socarrat.
- Customize with additional seafood like squid or clams, if desired.