Description
Authentic Spanish paella brings Mediterranean flavors to life with saffron-infused rice, succulent seafood, and aromatic spices. Home cooks can easily master this classic dish that connects culture and culinary tradition.
Ingredients
Scale
- 0.5 lb (225 g) chicken thighs, boneless, skinless, bite-sized pieces
- 0.5 lb (225 g) shrimp, large, peeled, deveined
- 0.5 lb (225 g) mussels or clams, scrubbed
- 2 tbsps olive oil
- 1.5 cups (300 g) Spanish Bomba or Arborio rice
- 4 cups (1 L) chicken or seafood broth, warmed
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 2 medium tomatoes, grated (or 1 cup canned diced tomatoes)
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 0.5 tsp saffron threads, soaked in 2 tbsps warm water
- 0.5 cup frozen peas
- 0.33 cup fresh parsley, chopped, for garnish
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
- Flavor Foundation: Create a robust base by sautéing onions and garlic in olive oil until translucent. Add red bell peppers, grated tomatoes, and paprika, allowing the mixture to caramelize and develop a rich, aromatic profile.
- Protein Integration: Introduce chicken pieces and sear until golden-brown, melding seamlessly with the developed sofrito. The meat will contribute depth and complexity to the dish’s overall flavor structure.
- Rice Preparation: Coat rice grains with the tomato mixture, toasting briefly to enhance nutty characteristics and optimize liquid absorption. This crucial step ensures each grain becomes a flavor carrier.
- Liquid Infusion: Pour warm broth and saffron methodically across the pan, distributing evenly while preserving potential crispy rice formations. Maintain a gentle simmer to allow rice to absorb flavors and achieve perfect texture.
- Seafood and Finishing Touches: Arrange shrimp, mussels, and clams strategically atop the simmering rice. Scatter green peas in the final cooking moments to maintain their vibrant color and tender consistency. Sprinkle fresh parsley and serve with lemon wedges to provide a bright, citrusy contrast.
Notes
- Select Authentic Rice: Use short-grain Spanish rice like Bomba or Calasparra for optimal texture and liquid absorption, ensuring the signature paella consistency.
- Master Sofrito Technique: Slowly caramelize onions and garlic to develop deep, complex flavor base without burning, which can create bitter undertones.
- Control Liquid Ratio: Pour broth carefully, maintaining precise liquid-to-rice proportion to achieve perfectly cooked, non-mushy grains with slightly crispy bottom called “socarrat”.
- Seafood Timing Precision: Add shellfish strategically during final cooking stage to prevent overcooking, preserving tender texture and preventing rubbery consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 5
- Calories: 430
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 120 mg