Courses
Seasons
Cuisines
Cooking Methods
Recipe Badges
Difficulty level
Recipe Keys
-
Vegetarian Meals 154
-
Vegan 61
-
Sugar Free 40
-
Soy Free 31
-
Slow Cooker Recipes 33
-
Sea Food 34
-
Raw 22
-
Quick Meals 61
-
Pescetarian 10
-
Paleo 16
-
Organic 14
-
Nut Free 53
-
Non Vegetarian 159
-
Mixing 18
-
Low Carb 39
-
Kids 229
-
Keto 10
-
High Protein 120
-
Gluten Free 31
-
Freezer Meals 8
-
Egg Free 184
-
Dairy Free 142
-
Dairy 40
-
Corn Free 50
-
Cold 7
Spanish Paella Recipe
-
Recipe Views: 26
Paella is a vibrant and flavorful Spanish rice dish originating from Valencia. It typically features a combination of seafood, chicken, and fresh vegetables, all infused with saffron and other aromatic spices. This one-pan dish is perfect for gatherings and celebrations, offering a delightful blend of textures and tastes.
Prep Time : 15 mins
Cook Time : 30 mins
Rest Time : 10 mins
Total Time : 55 mins
Yield: 1
Servings : 4
Seasons: Suitable throughout the Year
Cuisines: Worldwide
Difficulty level: Intermediate
free recipes
Ingredients
- 2 cups Bomba or Arborio rice
- 4 cups chicken or seafood broth
- 1/2 teaspoon saffron threads
- 1 lb chicken thighs, cut into pieces
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels or clams, scrubbed
- 1 cup green peas (fresh or frozen)
- 1 red bell pepper, diced
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 cup olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped (for garnish)
Direction
-
Prepare the Broth:
- In a saucepan, heat the chicken or seafood broth. Add saffron threads to infuse the broth with flavor. Keep it warm on low heat.
-
Cook the Chicken:
- In a large paella pan or a wide skillet, heat olive oil over medium-high heat.
- Add the chicken pieces, season with salt and pepper, and cook until browned on all sides (about 5-7 minutes). Remove and set aside.
-
Sauté the Vegetables:
- In the same pan, add the chopped onion and red bell pepper. Sauté until the onion becomes translucent (about 3-4 minutes).
- Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
-
Add Rice:
- Add the rice to the pan, stirring to coat it in the oil and vegetables. Cook for about 2 minutes to toast the rice slightly.
-
Combine with Broth:
- Pour in the warm broth (with saffron) and bring to a simmer. Return the chicken to the pan. Do not stir the rice once the broth is added.
- Cook uncovered for about 15 minutes, allowing the rice to absorb the liquid.
-
Add Seafood and Peas:
- Arrange the shrimp, mussels, and peas on top of the rice. Press them slightly into the mixture.
- Continue to cook for an additional 5-7 minutes, or until the seafood is cooked through and the rice is tender. If the rice is not yet done and the liquid is absorbed, add a little more broth or water.
-
Rest the Paella:
- Once cooked, remove the pan from heat, cover with a clean kitchen towel, and let it rest for about 10 minutes. This helps the flavors meld and the rice to firm up.
-
Serve:
- Fluff the rice gently with a fork. Garnish with chopped parsley and lemon wedges.
- Serve directly from the pan for a rustic presentation.
Ratings
0.0
0.0 out of 5 stars (based on 0 reviews)
Excellent0%
Very good0%
Average0%
Poor0%
Terrible0%
Comments..
There are no reviews yet. Be the first one to write one.
Have you tried this recipe?
You must be logged in to submit a review.
Recent Recipe
Courses
Seasons
Cuisines
Cooking Methods
Recipe Badges
Difficulty level
Recipe Keys
-
Vegetarian Meals 154
-
Vegan 61
-
Sugar Free 40
-
Soy Free 31
-
Slow Cooker Recipes 33
-
Sea Food 34
-
Raw 22
-
Quick Meals 61
-
Pescetarian 10
-
Paleo 16
-
Organic 14
-
Nut Free 53
-
Non Vegetarian 159
-
Mixing 18
-
Low Carb 39
-
Kids 229
-
Keto 10
-
High Protein 120
-
Gluten Free 31
-
Freezer Meals 8
-
Egg Free 184
-
Dairy Free 142
-
Dairy 40
-
Corn Free 50
-
Cold 7