SPANISH PAELLA

Name: SPANISH PAELLA
Prep time: 30 min
Cook time: 1 h
Yield: 8 people
Ingredients: ¼ cup olive oil; 1 pound chicken pieces (thighs, drumsticks, or a combination), seasoned with salt and pepper; 1 pound shrimp, peeled and deveined; 1 pound mussels, scrubbed; 1 pound clams, scrubbed; 1 large onion, chopped; 2 red bell peppers, chopped; 4 cloves garlic, minced; 2 ripe tomatoes, grated; 2 cups paella rice (Bomba rice is ideal); 4 cups hot chicken broth; ½ teaspoon saffron threads; ½ cup dry white wine (optional); ½ cup frozen peas; 1 lemon, cut into wedges; Chopped fresh parsley, for garnish

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Prep Time
30 mins
Cook Time
1 hr
Servings
8 people
Calories
500 kcal
Course
Main Course
Cuisine
Spanish

SPANISH PAELLA

Iris Warren

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This vibrant and flavorful Spanish Paella is a celebration of seafood, chicken, and saffron-infused rice. It's a showstopper dish perfect for special occasions or any time you want to impress your guests (or yourself!).

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Ingredients

Servings

¼ cup olive oil
1 pound chicken pieces (thighs, drumsticks, or a combination), seasoned with salt and pepper
1 pound shrimp, peeled and deveined
1 pound mussels, scrubbed
1 pound clams, scrubbed
1 large onion, chopped
2 red bell peppers, chopped
4 cloves garlic, minced
2 ripe tomatoes, grated
2 cups paella rice (Bomba rice is ideal)
4 cups hot chicken broth
½ teaspoon saffron threads
½ cup dry white wine (optional)
½ cup frozen peas
1 lemon, cut into wedges
Chopped fresh parsley, for garnish

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Instructions

Sear the chicken: Heat the olive oil in a large paella pan (or a wide, shallow pot) over medium-high heat. Add the chicken pieces and sear on all sides until golden brown. Remove the chicken from the pan and set aside.
Sauté vegetables: Add the onion and red bell peppers to the pan and cook for 5-7 minutes, until softened. Add the minced garlic and grated tomatoes and cook for 2 minutes more, until fragrant.
Add rice and saffron: Add the paella rice to the pan and stir to coat the grains with the oil and vegetables. Add the saffron threads and stir for 1 minute.
Add broth and wine: Pour in the hot chicken broth and white wine (if using). Bring to a boil, then reduce heat to low and simmer, uncovered, without stirring, for about 20 minutes.
Add seafood: Nestle the chicken pieces back into the rice. Add the mussels and clams, pushing them slightly into the rice. Arrange the shrimp on top. Continue to simmer, uncovered, without stirring, for another 15-20 minutes, or until the rice has absorbed most of the liquid and the seafood is cooked through.
Add peas: Stir in the frozen peas during the last 5 minutes of cooking.
Rest: Remove the paella from the heat and cover it with a clean kitchen towel. Let it rest for 10-15 minutes. This allows the rice to absorb any remaining liquid and become perfectly tender.
Garnish and serve: Garnish the paella with lemon wedges and chopped parsley. Serve immediately.

Notes

Paella Rice: Bomba rice is the traditional rice used for paella. It absorbs liquid well and maintains its texture. If you can't find Bomba rice, you can use another short-grain rice, but the texture may be slightly different.
Saffron: Saffron is a key ingredient in paella, giving it its distinctive color and flavor. It can be expensive, but a little goes a long way.
Seafood: You can use other types of seafood in your paella, such as squid, lobster, or scallops.
Chicken: You can use other cuts of chicken, such as breast meat, but thighs and drumsticks are more flavorful.
Cooking Time: Cooking times may vary slightly depending on your stove and the size of your paella pan. The key is to not stir the paella while it's cooking.
Socarrat: A good paella will have a slightly crispy layer on the bottom called socarrat. This is considered a delicacy.