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Spanish Paella

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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

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.

Find it online: https://ukfinda.com/spanish-paella/