Spanish Paella
Ingredients
- 1/4 cup Extra virgin olive Oil
- 1 Onion
- 1 bell pepper
- 4 cloves Garlic
- 3 roma tomatoes
- Bay leaf
- 1 teaspoon paprika
- 1 pinch saffron threads*
- Salt and pepper
- ¼ cup white wine
- 4 boneless
skinless chicken thighs
- ¼ cup fresh chopped parsley
- 2 cups Spanish Rice*
- 5 cups Chicken Broth*
- 1/2 cup frozen peas
- ½ lb Jumbo Shrimp or prawns
- 1/2 lb Mussels
- 8 oz calamari rings
- Lemons
Directions
- 1
*Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I've simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
- 2
Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- 3
Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- 4
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- 5
Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don't ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
- 6
Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- 7
Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- 8
Garnish with fresh parsley and lemon slices. Serve.
Spanish Paella
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About this Recipe
Craving the vibrant flavors of Spain without leaving your kitchen? This Spanish Paella recipe brings the heart of Spain's most popular dish right to your home. It masterfully combines simple yet powerful ingredients like aromatic saffron, tender chicken, and succulent seafood with perfectly cooked Spanish rice.
What makes this Paella truly special is its harmonious blend of distinct textures and tastes. The recipe carefully balances savory chicken with fresh seafood like jumbo shrimp, mussels, and calamari rings, all brought together by a rich broth and aromatic vegetables. You'll find that making an authentic paella at home is more achievable than you might think, resulting in a dish that truly sings with Mediterranean essence.
Expect a deeply satisfying and aromatic experience. Each forkful delivers golden-hued rice infused with the unmistakable fragrance of saffron, complemented by sweet seafood and savory chicken. The onions, bell peppers, and fresh tomatoes cook down to create a robust base, while a hint of white wine and paprika adds depth. It's a celebratory dish that feels both comforting and exotic, sure to impress anyone at your table.
Feel free to customize this Spanish Paella to suit your taste. While the recipe features boneless, skinless chicken thighs and a mix of seafood, you could focus on one or the other. For a different protein, consider adding more chicken or experimenting with firm white fish. If you love vegetables, increase the bell pepper, add some artichoke hearts, or use extra frozen peas. Don't forget those fresh lemon wedges for a bright finish!
This Paella is perfect for a special family dinner or a gathering with friends, offering a feast for both the eyes and the palate. Serve it hot, straight from the pan, with plenty of fresh lemon wedges on the side to squeeze over each serving.