Description
A taste of Spain’s best flavors, this authentic paella recipe brings the vibrant essence of Spanish cuisine to your table.
Ingredients
Scale
- 1/2 cup olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound Spanish chorizo, sliced
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 1 (28 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups bomba rice
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1/2 cup frozen peas
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large paella pan or a wide, shallow skillet over medium-high heat. Add the chicken and cook until browned on all sides. Remove chicken and set aside.
- Add the chorizo to the pan and cook until slightly crispy. Remove chorizo and set aside.
- Add the onion and bell peppers to the pan and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more until fragrant.
- Stir in the smoked paprika and saffron threads. Cook for 30 seconds.
- Add the diced tomatoes and their juices. Cook, stirring occasionally, until the tomatoes have broken down slightly, about 5 minutes.
- Pour in the chicken broth and bring to a simmer. Season with salt and pepper.
- Stir in the bomba rice, distributing it evenly in the pan. Return the browned chicken and chorizo to the pan.
- Bring the liquid back to a simmer, then reduce the heat to medium-low. Cook, uncovered, for 15 minutes, or until most of the liquid has been absorbed and the rice is starting to cook. Do not stir the rice after this point.
- Arrange the shrimp and mussels on top of the rice. Cover the pan tightly with foil or a lid.
- Continue to cook for another 10-15 minutes, or until the shrimp are pink and cooked through, and the mussels have opened. Discard any mussels that do not open.
- Stir in the frozen peas during the last 5 minutes of cooking.
- Remove from heat and let stand, covered, for 5 minutes before serving.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- Bomba rice is a short-grain Spanish rice that absorbs liquid well and stays firm. If unavailable, Arborio rice can be substituted.
- Saffron threads are crucial for authentic paella flavor and color.
- Ensure your paella pan is wide and shallow to allow for even cooking of the rice.
- Do not stir the rice once it is added to the pan; this helps create the desired socarrat (crispy bottom layer).
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg
Keywords: paella, spanish recipe, authentic paella, chicken paella, seafood paella, bomba rice, saffron, chorizo