Recipe of Classic Spanish Paella, a vibrant and flavorful rice dish from Valencia, Spain. Traditionally cooked over an open flame, this iconic dish combines saffron-infused rice with a medley of seafood, meats, and vegetables, creating a symphony of textures and tastes. It’s perfect for gatherings and celebrations.
Cooking Time:
1 hour 30 minutes
Ingredients:
1/4 cup olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 cup bomba or short-grain rice
1/2 tsp saffron threads
1 tsp smoked paprika
2 medium tomatoes, grated
4 cups chicken or fish stock
1/2 lb chicken thighs, diced
1/2 lb chorizo, sliced
1/2 lb shrimp, peeled and deveined
1/2 lb mussels, cleaned
1/2 cup peas
Lemon wedges, for garnish
Salt and pepper, to taste
Recipe:
Prepare the Ingredients: Heat olive oil in a large paella pan over medium heat. Sauté the onion, garlic, and red bell pepper until soft and fragrant, about 5 minutes.
Cook the Meat: Add the diced chicken thighs and sliced chorizo to the pan. Cook until lightly browned, about 7–10 minutes. Remove and set aside.
Toast the Rice: Stir in the rice, saffron threads, and smoked paprika, coating the rice in the flavorful oil. Toast for 1–2 minutes.
Build the Base: Add the grated tomatoes and cook for another 3 minutes. Gradually pour in the stock, stirring to combine. Bring the mixture to a gentle simmer.
Add Back the Meat: Return the chicken and chorizo to the pan, arranging them evenly in the rice.
Cook the Seafood: After 15 minutes, add the shrimp, mussels, and peas to the pan. Cook until the mussels open and the shrimp turn pink, about 8–10 minutes. Do not stir the rice during this time to allow a crispy socarrat (crust) to form on the bottom.
Check for Doneness: Ensure the liquid is absorbed, and the rice is tender. If needed, add a splash of stock and continue cooking.
Serve: Garnish with lemon wedges and serve the paella directly from the pan for an authentic experience.
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