Spanish Paella

Spanish Paella

Dive into the rich flavors of Spain with this classic Spanish Paella, a dish that perfectly captures the essence of Mediterranean cuisine. The base is made of saffron-infused rice, giving it a beautiful golden hue and a distinct, aromatic flavor. Topped with a bounty of seafood, including shrimp and mussels, as well as hearty chicken and flavorful slices of chorizo, this paella is a feast for both the eyes and the palate.

Colorful bell peppers, sweet peas, and a garnish of fresh parsley add brightness and texture, while lemon wedges on the side provide a zesty kick to every bite. Traditionally served in a large paella pan, this dish is perfect for sharing with friends and family, bringing a taste of Spain to your table with every spoonful.

Paella Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 200 g (7 oz) chorizo, sliced
• 200 g (7 oz) chicken thighs, cut into pieces
• 1 ½ cups paella rice (such as Bomba or Arborio)
• 3 cups chicken broth
• 1 pinch of saffron threads (soaked in 2 tablespoons of warm water)
• 200 g (7 oz) shrimp, peeled and deveined
• 150 g (5 oz) mussels, cleaned
• 1 cup frozen peas
• 1 lemon, cut into wedges
• Fresh parsley, chopped, for garnish
• Salt and pepper, to taste

Paella Instructions:

1. Cook the meat: Heat olive oil in a large paella pan over medium heat. Add the chicken thighs and chorizo slices, cooking until browned on all sides. Remove from the pan and set aside.
2. Sauté the vegetables: In the same pan, add the onion, garlic, and bell peppers. Sauté until softened, about 5 minutes.
3. Add the rice: Stir the rice into the vegetables and cook for a minute to coat the grains in the oil and flavors. Add the saffron (with the soaking water) and the chicken broth. Stir to combine.
4. Simmer: Return the chicken and chorizo to the pan. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes, stirring occasionally.
5. Add seafood: Arrange the shrimp and mussels on top of the rice, along with the frozen peas. Cover the pan with aluminum foil and cook for another 10-12 minutes, or until the seafood is cooked and the rice is tender.
6. Serve: Once cooked, remove the paella from the heat. Let it sit for a few minutes before serving. Garnish with fresh parsley and lemon wedges.