Description

Spanish Paella is a vibrant, flavorful dish that hails from Valencia, Spain. It’s a one-pan meal made with saffron-infused rice, seafood, chicken, and vegetables. Traditionally cooked in a wide, shallow pan, this dish is perfect for gatherings and delivers a hearty, aromatic experience

Ingredients

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For the base:

2 tbsp olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 medium tomatoes, grated or finely chopped

For the proteins:

8 oz (225 g) chicken thighs, cut into bite-sized pieces
8 oz (225 g) chorizo, sliced
1/2 lb (225 g) shrimp, peeled and deveined
1/2 lb (225 g) mussels, scrubbed and debearded

For the rice:

1 1/2 cups (300 g) paella rice (Bomba or Calasparra rice)
4 cups (1 liter) chicken stock, warmed
1/2 tsp saffron threads, soaked in 2 tbsp warm water
1 tsp smoked paprika
Salt and pepper, to taste

Garnish:

1/4 cup fresh parsley, chopped
Lemon wedges

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Instructions

Prepare the base: Heat olive oil in a large paella pan or wide skillet over medium heat. Add the onions and garlic, sautéing until soft and fragrant. Stir in the bell peppers and cook until slightly softened. Add the tomatoes and cook for 5 minutes until the mixture thickens.
Cook the proteins: Push the vegetable mixture to one side of the pan. Add the chicken and chorizo, cooking until lightly browned. Remove shrimp and mussels from the pan to avoid overcooking; set aside.
Cook the rice: Stir the rice into the pan, ensuring it is well-coated with the oil and seasonings. Add the saffron water, smoked paprika, and warmed chicken stock. Bring to a gentle boil, then reduce the heat to a simmer. Do not stir the rice.
Add the seafood: After 10 minutes, arrange the shrimp and mussels on top of the rice. Cover the pan with foil or a lid and cook for another 10–15 minutes, or until the rice is tender and the seafood is cooked through.
Rest and serve: Remove from heat and let the paella rest, covered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

Use a paella pan or a large skillet for the best results.
Avoid stirring the rice during cooking to develop a crispy crust (socarrat) at the bottom.
You can customize with additional seafood like squid or clams