Description
A vibrant Spanish classic, paella combines fresh seafood, chicken, and aromatic spices, creating a dish that celebrates sharing and joy.
Ingredients
Scale
- 2 cups short-grain rice (e.g., Arborio or Bomba)
- 1 lb fresh seafood (shrimp, mussels, squid)
- 1 lb chicken (cut into bite-sized pieces)
- 200g chorizo (sliced)
- 1/4 tsp saffron threads
- 1 red bell pepper (diced)
- 2 tomatoes (chopped)
- 1 cup peas
- 4 cups chicken stock
- 3 tbsp olive oil
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
- Prepare your ingredients: chop the chicken, slice the chorizo, and clean the seafood. Dice the bell pepper, chop the onions and garlic.
- Heat the paella pan with olive oil over medium heat, adding chorizo until browned.
- Introduce the chopped onions and bell pepper, stirring until softened, then add the garlic.
- Brown the chicken pieces on all sides in the pan.
- Stir in the rice and saffron, coating the grains.
- Add the warm stock gradually, bringing it to a simmer without stirring afterward.
- Layer in the seafood in the last 10 minutes of cooking.
- Check for socarrat as it cooks and remove from heat once ready.
- Rest the paella covered with a kitchen towel for 5-10 minutes before serving.
Notes
Let the paella rest after cooking to enhance the flavors. Serve with a squeeze of fresh lemon juice for a bright finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: paella, Spanish recipe, seafood dish, dinner party, rice dish