Description
Spanish Paella brings the sunny coastal flavors of Valencia straight to your dinner table, combining saffron-infused rice with tender seafood and aromatic spices that make your kitchen feel like a Mediterranean paradise.
Ingredients
Scale
Proteins:
- 1.5 lbs chicken thighs
- 1 lb Spanish chorizo
- 1 lb large shrimp
- 1 lb mussels
Vegetables and Aromatics:
- 1 large onion
- 2 cloves garlic
- 1 red bell pepper
- 1 ripe tomato
- 1 cup frozen peas
- ½ cup artichoke hearts
Pantry and Seasonings:
- 2 cups Bomba rice
- 6 cups chicken broth
- ¼ cup olive oil
- ¼ cup dry white wine
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads
- 1 pinch sugar
- Salt
- Freshly ground black pepper
- Fresh parsley
- Lemon wedges
- Olive oil
Instructions
- Warm ¼ cup olive oil in a large paella pan over medium heat until shimmering. Sauté 1 finely chopped onion, stirring occasionally, for 8-10 minutes until softened and translucent.
- Incorporate 2 minced garlic cloves and 1 diced red bell pepper. Cook while stirring frequently for 3-5 minutes until garlic becomes fragrant and pepper slightly softens.
- Mix in 1 grated tomato, stirring to combine. Add a pinch of sugar if needed. Simmer for 10-15 minutes until the mixture reduces and thickens.
- Sprinkle 1 teaspoon smoked paprika and ½ teaspoon crushed saffron threads into the pan. Season with salt and black pepper. Allow spices to bloom for 1-2 minutes.
- Clear the pan’s center and drizzle additional olive oil. Season 1.5 lbs chicken pieces with salt and pepper. Brown chicken for 5-7 minutes per side, then remove and set aside.
- Sizzle 1 lb sliced chorizo in the pan until lightly browned and fat renders, about 3-5 minutes. Remove chorizo, keeping the rendered fat in the pan.
- Deglaze the pan with ¼ cup white wine, scraping browned bits from the bottom. Cook until wine almost completely evaporates, 1-2 minutes.
- Add 2 cups Bomba rice, stirring to coat with sofrito and chorizo fat. Toast rice for 1-2 minutes.
- Pour 6 cups hot chicken broth into the pan. Distribute rice gently and bring to a simmer over medium heat.
- Arrange chicken and chorizo across the rice. Nestle 1 lb shrimp and ½ cup artichoke hearts into the mixture.
- Reduce heat to low. Simmer uncovered for 15-18 minutes without stirring until rice absorbs most of the broth.
- Add 1 lb mussels and 1 cup frozen peas. Continue simmering for 5-7 minutes until mussels open and peas are tender.
- Create a crispy socarrat by increasing heat to medium-high for the final 1-2 minutes. Listen for a crackling sound, being careful not to burn.
- Remove from heat. Cover loosely with a kitchen towel and rest for 5-10 minutes.
- Garnish with chopped fresh parsley. Serve immediately with lemon wedges for squeezing.
Notes
- Choose a wide, shallow pan to ensure even cooking and the best rice texture.
- Use authentic Bomba rice for traditional Spanish flavor and perfect absorption.
- Keep the heat low and resist stirring to develop the delicious crispy bottom called socarrat.
- For a vegetarian version, replace seafood and meat with a variety of roasted vegetables like bell peppers, zucchini, and eggplant.
- Prep Time: 30-40 minutes
- Cook Time: 45-55 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 130 mg