Description
Paella is a traditional Spanish dish originating from Valencia. It’s a vibrant and flavorful one-pan meal made with saffron-infused rice, a variety of proteins like seafood and chicken, and a medley of vegetables. Perfect for gatherings or a special dinner, this dish is as stunning as it is delicious.
Ingredients
Units
Scale
For the Base:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium tomatoes, grated (or 1 cup canned diced tomatoes)
- 1 tsp smoked paprika
- 1/2 tsp saffron threads, soaked in 2 tbsp warm water
- 1 tsp sweet paprika
- Salt and pepper to taste
For the Proteins:
- 1/2 lb (225g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 lb (225g) large shrimp, peeled and deveined
- 1/2 lb (225g) mussels or clams, scrubbed
For the Rice:
- 1 1/2 cups (300g) Spanish Bomba or Arborio rice
- 4 cups (1L) chicken or seafood broth, warmed
- 1/2 cup frozen peas
- 1/3 cup chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the Base:
- Heat olive oil in a large paella pan or wide skillet over medium heat. Add the onion and garlic, cooking until softened, about 3–4 minutes.
- Stir in the red bell pepper, grated tomatoes, smoked paprika, and sweet paprika. Cook for another 5 minutes until the mixture thickens slightly.
- Cook the Chicken:
- Push the sofrito (tomato mixture) to one side of the pan and add the chicken. Cook for 5–7 minutes until lightly browned. Stir everything together.
- Toast the Rice:
- Add the rice to the pan and stir to coat it in the sofrito. Toast for 1–2 minutes, ensuring the rice absorbs the flavors.
- Add Broth and Saffron:
- Slowly pour in the warmed broth and the saffron with its soaking liquid. Stir gently to distribute everything evenly. Do not stir again to ensure a crispy bottom layer of rice forms.
- Add Seafood and Cook:
- Arrange the shrimp, mussels, and/or clams on top of the rice. Reduce the heat to medium-low and simmer gently for 20–25 minutes, or until the rice is tender and the broth is absorbed. Add the peas in the last 5 minutes of cooking.
- Rest and Garnish:
- Remove the pan from the heat and cover it with foil or a clean kitchen towel. Let the paella rest for 5–10 minutes. Garnish with parsley and serve with lemon wedges.
Notes
- Use authentic Spanish Bomba rice for the best results, as it absorbs liquid without becoming mushy.
- Adjust the broth quantity depending on the type of rice you use. Arborio rice may require slightly less.
- For a vegetarian version, substitute the proteins with artichokes, green beans, or chickpeas and use vegetable broth.