Paella
Traditional Spanish rice dish cooked with saffron, seafood, chicken, and vegetables in a single pan.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (cut into bite-sized pieces) | 500 | Grams |
| Shrimp (peeled and deveined) | 300 | Grams |
| Mussels (cleaned and debearded) | 500 | Grams |
| Chorizo (sliced) | 150 | Grams |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (finely chopped) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Red Bell Pepper (sliced) | 1 | Count |
| Tomato (grated) | 2 | Count |
| Saffron Threads (soaked in warm water) | 1 | Tsp |
| Paprika (smoked) | 1 | Tsp |
| Chicken Broth (low sodium) | 1 | Liter |
| Short Grain Rice (such as Bomba or Arborio) | 400 | Grams |
| Peas (fresh or frozen) | 150 | Grams |
| Lemon (cut into wedges for serving) | 1 | Count |
| Parsley (chopped for garnish) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- Heat olive oil in a large paella pan over medium heat.
- Add chicken thighs and chorizo, cook until browned. Remove and set aside.
- In the same pan, add onion, garlic, and red bell pepper. Sauté until softened.
- Stir in grated tomato, paprika, and saffron with its soaking water. Cook for 2 minutes.
- Add rice, stirring to coat grains with the mixture.
- Pour in chicken broth and bring to a simmer. Season with salt and pepper.
- Return chicken and chorizo to the pan. Arrange shrimp and mussels on top.
- Cook without stirring for 15-20 minutes until rice is tender and liquid is absorbed.
- Add peas during the last 5 minutes of cooking.
- Remove from heat, cover with a clean cloth, and let rest for 5 minutes.
- Garnish with parsley and serve with lemon wedges.
Prep
- Soak saffron threads in warm water for at least 30 minutes before cooking.
Kitchen equipment
Paella Pan