Spanish Paella Recipe

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
Courses: ,
Cuisines:
Cooking Methods: ,
Difficulty level:
Recipe Badges: ,
free recipes
free recipes
All My 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?

Scroll to Top