Flavors Worth Savoring
Authentic Spanish Paella Recipe
Course: Main CourseCuisine: SpainDifficulty: MediumServings
4 to 6
servingsPrep time
1
hourCooking time
40
minutesCalories
450
kcalDescription:
Paella is a traditional Spanish dish originating from the Valencia region, renowned for its vibrant colors and bold flavors. This dish is a celebration of Spain’s rich culinary heritage, combining saffron-infused rice with a variety of seafood, chicken, and vegetables. Cooked in a wide, shallow pan, Paella has a unique texture with the bottom layer of rice (known as socarrat) becoming crispy and caramelized. This dish is perfect for a festive gathering or a special family meal, bringing the essence of Spanish cuisine to your table.
Ingredients
1 1/2 cups Bomba or Arborio rice (short-grain rice)
3 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 ripe tomatoes, grated or finely chopped1 teaspoon smoked paprika
1/2 teaspoon saffron threads, soaked in 2 tablespoons of warm water
4 cups chicken or fish stock (preferably homemade)
200g chicken thighs, cut into bite-sized pieces
200g chorizo, sliced
200g shrimp, peeled and deveined
200g mussels, cleaned
200g clams, cleaned
100g squid, cleaned and sliced into rings
1/2 cup frozen peasSalt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Directions
- Prepare the Ingredients:
Soak the saffron threads in warm water to release their color and flavor.
Season the chicken pieces with salt and pepper.
Heat the stock in a separate pot and keep it warm. - Cook the Chicken and Chorizo:
In a large paella pan or wide, shallow skillet, heat the olive oil over medium heat.
Add the chicken pieces and chorizo, cooking until browned on all sides. Remove them from the pan and set aside. - Cook the Vegetables:
In the same pan, add the chopped onion and garlic, sautéing until softened.
Add the diced bell peppers and cook for another 5 minutes, until they begin to soften.
Stir in the grated tomatoes and cook until the mixture thickens slightly, about 5 minutes.
Add the smoked paprika and the saffron with its soaking water, stirring to combine. - Add the Rice:
Stir the rice into the vegetable mixture, ensuring each grain is coated with the flavors. Cook for 2 minutes to lightly toast the rice. - Add the Stock and Cook:
Pour in the warm stock and gently stir to distribute the rice evenly across the pan.
Return the browned chicken and chorizo to the pan, spreading them out evenly.
Arrange the shrimp, mussels, clams, and squid on top of the rice.
Reduce the heat to medium-low and let the paella cook undisturbed for 15-20 minutes. Avoid stirring to allow the socarrat to form. - Add the Peas:
Sprinkle the peas over the paella in the last 5 minutes of cooking. - Check for Doneness:
When the rice is tender and the liquid has been absorbed, remove the pan from the heat.
Cover the pan with a clean kitchen towel or aluminum foil and let it rest for 5 minutes. - Serve:
Garnish the paella with chopped fresh parsley and arrange lemon wedges around the edge of the pan.
Serve directly from the pan at the table, allowing guests to enjoy the crispy socarrat.
Notes
- Saffron: The most prized spice in Paella, saffron provides a golden color and a distinct, aromatic flavor that is both earthy and slightly sweet. It is essential to the authenticity and visual appeal of the dish.
Smoked Paprika: This spice adds a deep, smoky flavor that complements the seafood and chorizo, contributing to the dish’s overall complexity.
