Description
Enjoy a taste of Spain with this delicious Spanish Paella recipe. Packed with flavor from a mix of meats and seafood, this dish is a showstopper for any occasion.
Ingredients
Units
Scale
Main Ingredients:
- 1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
- 1 Onion , diced
- 1 bell pepper , diced (I like to use 1/2 red and 1/2 green)
- 4 cloves Garlic
- 3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
- Bay leaf
- 1 teaspoon paprika , sweet or smoked
- 1 pinch saffron threads*
- Salt and pepper
- 1/4 cup white wine
- 4 boneless , skinless chicken thighs , cut into pieces*
- 1/4 cup fresh chopped parsley chopped, divided
- 2 cups Spanish Rice*
- 5 cups Chicken Broth*
- 1/2 cup frozen peas
- 1/2 lb Jumbo Shrimp or prawns , about 12 - peeled, tail on
- 1/2 lb Mussels (about 10-12), cleaned properly (beards off)
- 8 oz calamari rings
- Lemons , for garnish
Notes:
- *Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using. (If your grocery store doesn't carry it, try Amazon, World Market, or an International food market).
- *Meat: you could also use pork, turkey, rabbit, chorizo or a combination.
- *Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.
- *Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables.
- *Saffron: this may be the most important ingredient, so it’s best to buy high quality.
Instructions
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
Cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed. - Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!). - Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking.
Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking). - Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Garnish with fresh parsley and lemon slices. Serve.
Notes
- Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it’s what I recommend using.
- Meat: you could also use pork, turkey, rabbit, chorizo or a combination.
- Broth: Authentic paella would include making your own fish stock from the discard shells of seafood. I usually substitute chicken broth for convenience.
- Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables.
- Saffron: this may be the most important ingredient, so it’s best to buy high quality.
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 3g
- Sodium: 1159mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 260mg
