Description
Hearty Spanish paella brings Mediterranean flavors to your kitchen, blending saffron-infused rice with succulent seafood and tender chorizo. Colorful ingredients dance together, creating a festive dish that transports diners straight to Spain’s coastal regions.
Ingredients
Scale
Proteins:
- ½ pound (225 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ pound (225 grams) large shrimp, peeled and deveined
- ½ pound (225 grams) mussels or clams, scrubbed
Rice and Vegetables:
- 1 ½ cups (300 grams) Spanish Bomba or Arborio rice
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 2 medium tomatoes, grated (or 1 cup canned diced tomatoes)
- ½ cup frozen peas
- 4 cloves garlic, minced
Seasonings and Liquids:
- 2 tablespoons olive oil
- 4 cups (1 liter) chicken or seafood broth, warmed
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- ½ teaspoon saffron threads, soaked in 2 tablespoons warm water
- Salt and pepper to taste
- ⅓ cup chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Craft a flavorful foundation by heating olive oil in a wide paella pan. Sauté onions and garlic until translucent, then introduce red bell peppers, grated tomatoes, and both smoked and sweet paprika. Allow the mixture to develop rich, concentrated flavors and slightly thicken.
- Introduce chicken pieces to the aromatic base, searing them until they develop a golden-brown exterior. Incorporate the meat thoroughly with the existing sofrito, ensuring even coating and deep flavor infusion.
- Introduce rice to the pan, carefully stirring to coat each grain with the fragrant tomato mixture. Gently toast the rice, allowing it to absorb the surrounding flavors and develop a nutty undertone.
- Gradually pour warmed broth infused with saffron threads over the rice. Distribute the liquid gently and evenly, creating a uniform cooking environment. Resist stirring to encourage the formation of a traditional crispy bottom layer known as socarrat.
- Delicately arrange shrimp, mussels, and clams across the rice surface. Reduce heat and allow the seafood to steam and integrate with the developing dish. Sprinkle peas during the final cooking moments to preserve their vibrant color and fresh taste.
- Remove the pan from heat and drape with a clean kitchen towel, allowing the paella to rest and harmonize its complex flavors. Garnish with fresh parsley and serve alongside bright lemon wedges for a final burst of citrusy freshness.
Notes
- Customize the heat level by adjusting the amount of smoked paprika for those who prefer milder or spicier flavors.
- Select high-quality saffron threads for authentic, rich flavor and golden color that defines traditional paella.
- Achieve the perfect socarrat (crispy rice bottom) by ensuring your pan has direct, even heat and avoiding unnecessary stirring during the final cooking stage.
- Swap proteins for dietary needs: use plant-based chicken alternatives, tofu, or additional vegetables for vegetarian versions, or replace seafood with chicken for a meat-focused option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg