Spanish Paella
A classic Spanish rice dish with a vibrant mix of seafood, chicken, and vegetables, infused with saffron for its distinctive color and aroma.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 tablespoon Olive oil
- 0.5 pound Chicken thighs, boneless, skinless, cut into bite-sized pieces
- 0.5 pound Chorizo, sliced
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, chopped
- 1 cup Short-grain rice (like Arborio or bomba)
- 0.5 teaspoon Saffron threads, crushed
- 4 cups Chicken broth
- 0.5 pound Shrimp, peeled and deveined
- 0.5 pound Mussels, scrubbed and debearded
- 0.5 cup Frozen peas
- 0.25 cup Fresh parsley, chopped
- 0.5 medium Lemon, cut into wedges
Instructions
Preparation Steps
- Heat olive oil in a large, shallow pan (paella pan) over medium-high heat. Add chicken and chorizo and cook until browned. Remove chicken and chorizo from the pan and set aside.
- Add onion, garlic, and red bell pepper to the pan. Cook until softened, about 5-7 minutes.
- Stir in the rice and saffron. Cook, stirring, for about 1 minute until the rice is lightly toasted.
- Pour in the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
- Arrange the cooked chicken, chorizo, shrimp, and mussels over the rice. Cover and continue to cook for another 10-15 minutes, or until the rice is tender and the seafood is cooked through.
- Stir in the frozen peas and cook for 2 minutes more.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
For an authentic socarrat (the crispy rice layer at the bottom), increase the heat to medium-high for the last 1-2 minutes of cooking, listening for a gentle crackling sound.