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Spanish Paella

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A classic Spanish rice dish cooked with saffron, vegetables, and a mix of seafood, chicken, and spices, originating from the Valencia region.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cups short-grain rice (e.g., Bomba or Arborio)
  • 1/2 tsp saffron threads
  • 4 cups chicken stock
  • 1 tsp smoked paprika
  • 200g chicken thighs, diced
  • 200g chorizo, sliced
  • 200g shrimp, peeled and deveined
  • 200g mussels, cleaned
  • 150g peas
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. Heat olive oil in a large paella pan over medium heat.
  2. Add onion and garlic, sauté until softened.
  3. Stir in bell peppers and cook for 3-4 minutes.
  4. Add chicken and chorizo, cooking until lightly browned.
  5. Stir in rice, saffron, and paprika, coating the grains in the oil and spices.
  6. Pour in chicken stock and season with salt and pepper.
  7. Simmer uncovered for about 10 minutes, stirring occasionally.
  8. Add shrimp, mussels, and peas; cook until seafood is done and liquid absorbed (about 10 more minutes).
  9. Remove from heat, cover with foil, and let rest for 5 minutes.
  10. Serve with lemon wedges.

Notes

  • Use authentic Bomba rice for best texture.
  • Do not stir the rice after adding stock to allow socarrat (crispy bottom layer) to form.
  • You can substitute seafood with more chicken or vegetables.

Nutrition

Keywords: paella, Spanish rice, seafood paella, Valencia dish, saffron rice

Find it online: https://zesticook.com/spanish-paella/