Spanish Paella is a traditional Spanish dish that originates from the region of Valencia. It’s a flavorful and aromatic rice dish typically made with a combination of seafood, chicken, and various vegetables, all cooked in a single pan. The key to an authentic paella is using high-quality saffron, which gives the dish its distinctive golden color and unique flavor.
Ingredients:
– 2 cups Bomba or Calasparra rice (Spanish short-grain rice)
– 4 cups chicken broth or seafood broth
– 1/4 teaspoon saffron threads
– 1/4 cup olive oil
– 1 onion, finely chopped
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 3 cloves garlic, minced
– 1 cup canned diced tomatoes (drained)
– 1 teaspoon smoked paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 pound boneless, skinless chicken thighs, cut into bite-size pieces
– 1/2 pound chorizo, sliced
– 1/2 pound shrimp, peeled and deveined
– 1/2 pound mussels, cleaned
– 1/2 pound clams, cleaned
– 1 cup frozen peas
– 1/4 cup chopped fresh parsley
– Lemon wedges for serving
Appliances:
– Stove
– Oven (optional, for finishing the paella)
Special Utensils:
– Paella pan (a wide, shallow pan specifically designed for making paella) Paella Pan
– Wooden spoon or spatula (for stirring) Wooden Spoon / Spatula
– Ladle (for adding broth) Ladle
- In a small bowl, combine the saffron threads with 2 tablespoons of warm water and set aside to bloom.
- Heat the olive oil in the paella pan over medium heat. Add the chicken pieces and chorizo slices, and cook until browned on all sides. Remove from the pan and set aside.
- In the same pan, add the onion, red bell pepper, and green bell pepper. Sauté until the vegetables are softened, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes.
- Stir in the diced tomatoes, smoked paprika, salt, and black pepper. Cook for 2-3 minutes until the mixture is well combined and fragrant.
- Add the rice to the pan and stir to coat the grains with the tomato mixture. Cook for 1-2 minutes to lightly toast the rice.
- Pour in the chicken broth or seafood broth, and add the saffron mixture. Stir to combine, and bring the mixture to a simmer.
- Return the chicken and chorizo to the pan, and arrange them evenly throughout the rice. Simmer for about 10 minutes, without stirring, to allow the rice to cook and absorb the liquid.
- Arrange the shrimp, mussels, and clams on top of the rice, pressing them lightly into the mixture. Continue to cook for an additional 10-15 minutes until the seafood is cooked through and the mussels and clams have opened. Discard any that do not open.
- Sprinkle the frozen peas and chopped parsley over the top of the paella. If desired, you can transfer the pan to a preheated oven at 350°F (175°C) for 5-10 minutes to create a crispy crust on the bottom of the rice (known as socarrat).
- Remove the paella from the heat and let it rest for 5 minutes before serving. Garnish with lemon wedges and serve directly from the pan for an authentic experience. Enjoy your Spanish Paella!