Traditional Spanish Paella

Name: Traditional Spanish Paella
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 lb chicken thighs, skinless; 1/2 lb chorizo sausage, sliced; 12 large shrimp, peeled and deveined; 1/2 lb mussels, cleaned; 1/2 lb clams, cleaned; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 onion, finely chopped; 4 cups chicken broth; 1 1/2 cups short grain rice; 1/2 tsp saffron threads; 1 cup frozen peas; 4 cloves garlic, minced; 1/4 cup olive oil; 1 lemon, cut into wedges; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

🕒 Prep: 30 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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If you're looking to bring a taste of Spain into your kitchen, traditional Spanish Paella is the way to go. This vibrant dish combines savory meats, fresh seafood, and aromatic saffron-infused rice, making it a feast for both the eyes and the palate. Perfect for gatherings, this recipe is as much about the cooking process as it is about the delicious result.

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Ingredients for Traditional Spanish Paella

Chicken thighs bring a juicy and tender texture, perfect for slow simmering without drying out. Chorizo sausage adds a smoky, spicy kick that complements the saffron. Shrimp, mussels, and clams provide that classic seafood flair and briny freshness. The duo of red and green bell peppers contributes sweetness and color, while onion and garlic form the aromatic base. Saffron threads are the heart of paella, offering their unique aroma and golden hue. Short grain rice is ideal for absorbing flavors and achieving the perfect paella texture. Olive oil ties everything together with its smooth richness, while lemon wedges and fresh parsley add a fresh finishing touch.

Tips & Tricks

Use high-quality saffron for the best aroma and color.
Let the paella rest for a few minutes before serving for the flavors to meld.
Don't stir the rice too much; let it form a crust at the bottom for that authentic paella texture.

Serving Suggestions

Paella is perfect as a stand-alone dish, but if you're looking to round out the meal, serve it with a light green salad dressed with a simple vinaigrette. A crisp white wine, like a Spanish Albariño, pairs beautifully with the seafood elements.

Frequently Asked Questions

Can I use a different type of rice?: Short grain rice, like Bomba or Arborio, is best for paella as it absorbs liquid well without becoming mushy.
What if I can't find saffron?: Saffron is key to traditional paella, but a pinch of turmeric can provide a similar color, though the flavor will differ.
How do I clean mussels and clams?: Scrub the shells under cold water and remove any beards with a quick pull. Discard any that don't close after tapping.

Traditional Spanish Paella Recipe Walkthrough

Start by heating your olive oil in a large paella pan over medium-high heat. Season the chicken thighs with a bit of salt and pepper, then brown them in the pan. This should take about 5 minutes on each side. Once browned, remove the chicken and set it aside. Next, add the chorizo slices to the pan, letting them sear until they're nicely browned. Remove these too and set them aside with the chicken.

With the same flavorful oil in the pan, toss in the chopped onion and garlic. Stir them around until they're soft and translucent. This should take about 3 minutes. Then, add the sliced red and green bell peppers, and cook for another 2 to 3 minutes, letting them soften slightly.

Now, stir in the rice and saffron threads, ensuring every grain of rice gets a nice coating of oil and veggies. Pour in the chicken broth and bring the mixture to a gentle simmer. Return the chicken thighs and chorizo to the pan, nestling them into the rice.

Arrange the shrimp, mussels, and clams over the top, then cover the pan. Let everything simmer gently for 15 to 20 minutes, or until the rice is tender and the seafood is cooked through. Add the peas in the last couple of minutes, just enough to heat them through.

Once done, remove the pan from the heat. Sprinkle with fresh parsley and serve with lemon wedges for a zesty finish.

Why You'll Love This Recipe

A one-pan wonder that simplifies cooking and cleaning.
Showcases a balanced blend of meats and seafood.
The saffron and chorizo create a deep, rich flavor.
Great for impressing guests with minimal fuss.

Ingredients

1 lb chicken thighs, skinless

1/2 lb chorizo sausage, sliced

12 large shrimp, peeled and deveined

1/2 lb mussels, cleaned

1/2 lb clams, cleaned

1 red bell pepper, sliced

1 green bell pepper, sliced

1 onion, finely chopped

4 cups chicken broth

1 1/2 cups short grain rice

1/2 tsp saffron threads

1 cup frozen peas

4 cloves garlic, minced

1/4 cup olive oil

1 lemon, cut into wedges

Salt and pepper to taste

2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large paella pan over medium-high heat.

2. Season chicken thighs with salt and pepper, then brown in the pan on both sides. Remove and set aside.

3. Add chorizo slices and cook until browned. Remove and set aside.

4. In the same pan, sauté onion and garlic until soft.

5. Add red and green bell peppers and cook for another 2-3 minutes.

6. Stir in the rice and saffron threads, coating the rice with the vegetables and oil.

7. Pour in the chicken broth and bring to a simmer. Return chicken thighs and chorizo to the pan.

8. Arrange shrimp, mussels, and clams over the top. Cover and simmer for 15-20 minutes, until the rice is tender and seafood is cooked.

9. Add peas and cook for another 2 minutes.

10. Remove from heat, garnish with chopped parsley, and serve with lemon wedges.

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