Traditional Spanish Paella Recipe

 

Traditional Spanish Paella Recipe

Ingredients:

• 2 cups Bomba or Arborio rice (short-grain)
• 4 cups chicken broth
• 1/2 tsp saffron threads
• 1/2 lb chicken thighs, cut into bite-sized pieces
• 1/2 lb chorizo sausage, sliced
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned and debearded
• 1/2 lb squid rings
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 cup crushed tomatoes
• 1 cup frozen peas
• 1/4 cup olive oil
• 1/2 tsp smoked paprika
• 1/4 cup dry white wine
• Salt and pepper to taste
• Lemon wedges for garnish
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Saffron Broth:

   • Warm the chicken broth in a saucepan. Add the saffron threads and let them steep in the broth while you prepare the other ingredients.

2. Cook the Meat:

   • In a large paella pan or wide, heavy skillet, heat the olive oil over medium-high heat.
   • Add the chicken pieces, season with salt and pepper, and cook until browned on all sides. Remove the chicken and set it aside.
   • In the same pan, add the chorizo slices and cook until they release their oils and are slightly crispy. Remove and set aside with the chicken.

3. Cook the Vegetables:

   • In the same pan, add the chopped onion and bell peppers. Sauté until they are soft and slightly caramelized, about 5-7 minutes.
   • Add the minced garlic and cook for an additional minute.
   • Stir in the smoked paprika and crushed tomatoes. Cook for another 2-3 minutes until the mixture thickens slightly.

4. Add the Rice:

   • Stir the rice into the pan, ensuring each grain is coated with the tomato mixture.
   • Pour in the white wine and let it simmer until mostly absorbed.

5. Add the saffron broth.

   • Pour the saffron-infused broth into the pan. Stir well to combine everything.
   • Add the browned chicken and chorizo back into the pan.

6. Simmer the paella.

   • Bring the mixture to a gentle boil, then reduce the heat to low.
   • Simmer the paella without stirring for about 15-20 minutes, or until the rice is almost fully cooked.

7. Add the seafood.

   • Arrange the shrimp, mussels, and squid rings over the top of the rice.
   • Scatter the frozen peas around the seafood.
   • Continue cooking until the seafood is cooked through and the mussels have opened, about 5-7 minutes. Discard any mussels that do not open.

8. Rest and Garnish:

   • Once the paella is done, remove the pan from the heat. Cover it with a clean kitchen towel and let it rest for 5 minutes.
   • Garnish with fresh parsley and lemon wedges before serving.

Serving:

Serve the paella directly from the pan at the table. Enjoy with a crisp white wine or a light Spanish red.