Paella

Name: Paella
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1/4 cup olive oil; 1 lb boneless chicken thighs, cut into pieces; 1/2 lb chorizo, sliced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 onion, chopped; 3 cloves garlic, minced; 2 cups Arborio rice; 1/2 tsp saffron threads; 1 tsp smoked paprika; 4 cups chicken broth; 1 lb mussels, cleaned; 1/2 lb shrimp, peeled and deveined; 1/2 cup frozen peas; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

★★★★★

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Paella is a vibrant, one-pan dish that's a feast for both the eyes and the palate. This Spanish classic brings together an array of flavors with tender chicken, spicy chorizo, fresh seafood, and perfectly seasoned rice. Let's dive into making this delicious meal that’s sure to impress!

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Ingredients for Paella

Olive oil is the base for cooking everything, imparting a Mediterranean flair. Boneless chicken thighs provide tender, juicy bites that pair well with the chorizo, which adds a smoky, spicy kick. The colorful red and green bell peppers along with onion and garlic create a flavorful base. Arborio rice absorbs the spices and broth beautifully, giving the dish its signature texture. Saffron threads lend a subtle floral note and rich color. Smoked paprika enhances depth and smokiness. Chicken broth is absorbed by the rice, infusing it with flavor. Mussels and shrimp make it feel like a seaside vacation, while frozen peas add a pop of sweetness and color. Season with salt and pepper to taste to bring all the flavors together.

Tips & Tricks

Use a wide, shallow pan to allow the rice to cook evenly.
If you can't find saffron, a pinch of turmeric can mimic the color, though the flavor will differ.
To clean mussels, scrub the shells and remove the "beard" with your fingers or a knife.
Resist the urge to stir too much after adding the broth, as a crispy bottom (socarrat) is a prized part of paella.

Serving Suggestions

This paella pairs wonderfully with a simple green salad dressed with lemon vinaigrette. For drinks, a chilled Spanish white wine or a light red complements the dish without overpowering it. A fresh, crusty baguette is perfect for scooping up every last bit.

Frequently Asked Questions

Can I use other types of rice?: Arborio is preferred for its creamy texture, but you can use bomba rice if available. Avoid long-grain rice as it won't give the same consistency.
Can I make it ahead of time?: Paella is best served fresh, but you can prepare the base ingredients and add the seafood just before serving.
What if I don't have a paella pan?: A large skillet or a wide, shallow pot will work in a pinch. Just ensure it's big enough to allow the rice to spread out evenly.

Paella Recipe Walkthrough

Start by heating up the olive oil in a large paella pan over medium heat. Toss in the chicken pieces and chorizo slices, cooking them until they're nicely browned on all sides. The aroma from the chorizo will fill your kitchen with anticipation.

Next, stir in the sliced bell peppers, chopped onion, and minced garlic. Cook these until they’re tender, about 5 minutes. You'll notice the vegetables softening and their colors intensifying.

Now, it's time to add the rice. Pour the Arborio rice into the pan and sprinkle in the saffron and smoked paprika. Stir everything together, ensuring the rice is well-coated with the oil and spices — this is where the magic begins.

Pour in the chicken broth, bringing the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes. This allows the rice to soak up all the flavors, turning creamy and flavorful.

Once the rice is nearly cooked, arrange the mussels and shrimp on top. Sprinkle the peas over the dish, cover the pan again, and cook for another 10 minutes. You'll know it's ready when the mussels have opened and the shrimp are pink and firm.

Season with salt and pepper to taste. Let the paella rest for about 5 minutes before serving, allowing the flavors to meld together beautifully.

Why You'll Love This Recipe

Easy to customize with your favorite proteins and vegetables.
One-pan meal, meaning fewer dishes to clean up.
A show-stopping dish perfect for entertaining guests.
Rich saffron and smoked paprika add depth and authenticity.
Combines meat, seafood, and vegetables for a balanced plate.

Ingredients

1/4 cup olive oil

1 lb boneless chicken thighs, cut into pieces

1/2 lb chorizo, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 onion, chopped

3 cloves garlic, minced

2 cups Arborio rice

1/2 tsp saffron threads

1 tsp smoked paprika

4 cups chicken broth

1 lb mussels, cleaned

1/2 lb shrimp, peeled and deveined

1/2 cup frozen peas

Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large paella pan over medium heat. Add chicken and chorizo, cooking until browned on all sides.

2. Stir in red and green bell peppers, onion, and garlic. Cook until vegetables are tender.

3. Add rice, saffron, and smoked paprika. Stir well to coat the rice with oil and spices.

4. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes.

5. Arrange mussels and shrimp on top of the rice. Sprinkle peas over the dish. Cover and cook for an additional 10 minutes, or until the mussels open and shrimp are cooked through.

6. Season with salt and pepper to taste. Let the paella rest for 5 minutes before serving.

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