Description
Sizzling Spanish Paella delights senses with rich saffron-infused rice, succulent seafood, and aromatic spices from Valencia’s culinary tradition. Colorful ingredients dance together, creating a memorable Mediterranean feast you’ll savor with pure delight.
Ingredients
Scale
Meat and Seafood:
- 0.5 pound (225 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
- 0.5 pound (225 grams) large shrimp, peeled and deveined
- 0.5 pound (225 grams) mussels or clams, scrubbed
Primary Vegetables and Spices:
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 2 medium tomatoes, grated (or 1 cup canned diced tomatoes)
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 0.5 teaspoon saffron threads, soaked in 2 tablespoons warm water
- Salt and pepper to taste
Additional Ingredients:
- 2 tablespoons olive oil
- 1.5 cups (300 grams) Spanish Bomba or Arborio rice
- 4 cups (1 liter) chicken or seafood broth, warmed
- 0.5 cup frozen peas
- 0.33 cup chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Craft a flavor foundation by sautéing finely chopped onions and minced garlic in olive oil until translucent and fragrant. Incorporate diced red bell peppers, grated tomatoes, and a duo of paprika variations, allowing the mixture to caramelize and intensify its aromatic profile.
- Create distinct texture layers by introducing chicken pieces into the concentrated sofrito. Sear the protein until it develops a golden-brown exterior, integrating the meat seamlessly with the developing base.
- Transform rice into a flavor sponge by gently coating each grain with the rich tomato mixture. Toast the grains briefly to enhance their nutty characteristics and prepare them for liquid absorption.
- Infuse the dish with classic Spanish essence by introducing warm broth and delicate saffron. Pour liquid methodically, ensuring even distribution without disrupting potential crispy rice formations at the bottom of the pan.
- Elevate the paella’s complexity by nestling seafood atop the simmering rice. Strategically place shrimp, mussels, and clams to ensure even cooking. Sprinkle vibrant green peas during the final cooking moments to preserve their bright color and tender texture.
- Allow the paella to rest, enabling residual heat to complete cooking and flavors to harmonize. Cover the pan to trap steam and develop deeper taste profiles. Finish by scattering fresh parsley and presenting with bright lemon wedges for a citrusy counterpoint.
Notes
- Select high-quality saffron for authentic, rich flavor that transforms the entire dish’s taste profile.
- Use short-grain rice like Bomba or Calasparra for perfect texture and authentic Spanish paella experience.
- Avoid excessive stirring to create the coveted crispy bottom layer called “socarrat” which is a hallmark of traditional paella.
- Customize protein options by substituting chicken with chorizo, rabbit, or keeping it completely seafood-based for varied dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg