Name: Paella
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 2 cups paella rice (Bomba or Arborio); 1 lb 450g chicken thighs, boneless and skinless, cut into bite-sized pieces; 1/2 lb 225g rabbit or chorizo, sliced; 1/2 lb 225g large shrimp, peeled and deveined; 1/2 lb 225g mussels, cleaned and debearded; 1 onion (finely chopped); 4 cloves garlic (minced); 1 red bell pepper (sliced); 1 tomato (diced); 1/2 cup green beans (trimmed and halved); 1/2 cup frozen peas; 4 cups chicken broth; 1 teaspoon saffron threads; 1 teaspoon smoked paprika; Salt and pepper to taste; 1/4 cup olive oil; Lemon wedges for serving

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Paella is a classic Spanish dish renowned for its aromatic rice, robust flavors, and a delightful combination of meats and seafood. Hailing from the Valencia region, this dish captures the essence of Spanish cuisine and brings people together for a truly memorable meal.

Paella

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Prep Time40

Cook Time20

Total Time1

CourseDinner, Lunch

CuisineEuropean

Servings4 people

Calories400 kcal

Ingredients

2 cups paella rice Bomba or Arborio
1 lb 450g chicken thighs, boneless and skinless, cut into bite-sized pieces
1/2 lb 225g rabbit or chorizo, sliced
1/2 lb 225g large shrimp, peeled and deveined
1/2 lb 225g mussels, cleaned and debearded
1 onion finely chopped
4 cloves garlic minced
1 red bell pepper sliced
1 tomato diced
1/2 cup green beans trimmed and halved
1/2 cup frozen peas
4 cups chicken broth
1 teaspoon saffron threads
1 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup olive oil
Lemon wedges for serving

Instructions

In a small bowl, soak saffron threads in a couple of tablespoons of warm water. Set aside.
Heat olive oil in a large paella pan or a wide, shallow skillet over medium heat.
Add chicken pieces and rabbit/chorizo slices. Sauté until browned on all sides.
Add chopped onions, garlic, and sliced bell pepper. Cook until vegetables are softened.
Stir in diced tomatoes, green beans, and paella rice. Cook for 2-3 minutes to toast the rice slightly.
Pour in chicken broth, saffron with water, smoked paprika, salt, and pepper. Stir well to combine.
Arrange shrimp, mussels, and peas on top of the rice mixture. Do not stir from this point on.
Simmer over medium heat for 15-20 minutes, or until the rice is cooked, and the liquid is absorbed. The bottom should develop a golden crust known as „socarrat.”
Remove from heat and let it rest for a few minutes before serving.
Garnish with lemon wedges and serve hot.

KeywordMedium