Paella

Cooking & Recipes | Spain

Cooking & Recipes | Spain

Traditional Spanish paella with saffron rice, seafood, meats, and vegetables
Nutrition information

% of daily allowance

Protein
7 oz
14 %
Fat
11 oz
17 %
Sugar
1 oz
2 %
Carbohydrates
30 oz
23 %

Paella Recipe – Traditional Spanish Rice Dish

Paella, a traditional Spanish dish, is a flavorful rice dish that combines saffron-infused rice with a variety of seafood, meats, and vegetables. This paella recipe guides you through making this delicious and iconic meal at home. Perfect for a festive dinner, discover how to make authentic paella with our step-by-step instructions.

Prep Time: 20 mins
Cooking Time: 30 mins
Total: 50 minutes mins

Ingredients

  • 1.5 cups Arborio rice
  • 4 cups chicken stock (preferably homemade)
  • 200g (7 oz) chicken thighs, boneless and cut into bite-sized pieces
  • 150g (5 oz) chorizo, sliced
  • 100g (3.5 oz) shrimp, peeled and deveined
  • 100g (3.5 oz) mussels, cleaned
  • 100g (3.5 oz) clams, cleaned
  • 1 red bell pepper, thinly sliced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped for garnish
  • 1 lemon, cut into wedges for serving

Instruction:

  1. In a large paella pan or wide skillet, heat olive oil over medium-high heat.
  2. Add the chicken pieces and chorizo, seasoning with salt, pepper, and paprika. Cook until lightly browned.
  3. Stir in the onions, garlic, and bell pepper. Sauté until the onions are translucent.
  4. Add the rice, stirring to coat it in the oil and mix with the other ingredients.
  5. Pour in the chicken stock and saffron with its soaking water. Distribute the rice evenly across the pan, but don’t stir it too often from here on to form the desired crust (socarrat) at the bottom.
  6. Allow the rice to simmer for about 10 minutes.
  7. Nestle the shrimp, mussels, and clams into the rice.
  8. Sprinkle the entire dish with smoked paprika.
  9. Cover (with foil if your pan doesn’t have a lid) and let it cook for an additional 10-15 minutes or until the mussels and clams have opened, the shrimp are pink, and the rice is cooked through.
  10. Remove from heat and let it rest for a few minutes.
  11. Garnish with fresh parsley and serve with lemon wedges.

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