Description
Classic Spanish paella blends saffron-infused rice with tender seafood and savory chorizo from Valencia’s coastal kitchens. Delectable ingredients and traditional cooking methods bring Mediterranean flavors directly to your plate.
Ingredients
Scale
- ½ lb (225 g) mussels or clams, scrubbed
- ½ lb (225 g) large shrimp, peeled and deveined
- ½ lb (225 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 ½ cups (300 g) Spanish Bomba or Arborio rice
- 4 cups (1 L) chicken or seafood broth, warmed
- 2 tbsps olive oil
- 2 medium tomatoes, grated (or 1 cup canned diced tomatoes)
- 1 medium red bell pepper, diced
- 1 medium onion, finely chopped
- ½ cup frozen peas
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp saffron threads, soaked in 2 tbsps warm water
- ⅓ cup chopped fresh parsley, for garnish
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
- Aromatic Base Construction: Heat olive oil in a wide paella pan, sautéing onions and garlic until translucent. Integrate red bell peppers, grated tomatoes, and both smoked and sweet paprika, allowing the mixture to thicken and develop concentrated flavors.
- Protein Integration: Sear chicken pieces until golden-brown, thoroughly coating them in the sofrito to ensure deep flavor penetration and even distribution.
- Rice Preparation: Incorporate rice into the pan, carefully coating each grain with the fragrant tomato mixture. Toast the rice to enhance its nutty undertones and maximize flavor absorption.
- Liquid Infusion: Pour saffron-infused warm broth over the rice, distributing it evenly across the pan. Avoid stirring to promote the development of the traditional crispy socarrat bottom layer.
- Seafood and Finishing Touches: Gently lay shrimp, mussels, and clams across the rice surface. Reduce heat, allowing seafood to steam and meld with the dish. Sprinkle peas in the final cooking moments to preserve their vibrant color and fresh taste.
- Resting and Serving: Remove pan from heat and cover with a clean kitchen towel, allowing flavors to harmonize. Garnish with fresh parsley and accompany with lemon wedges for a bright, citrusy finish.
Notes
- Manage Rice Texture: Toast rice carefully to prevent mushiness, ensuring each grain remains separate and absorbs flavors without becoming sticky or overcooked.
- Control Socarrat Formation: Maintain medium-low heat during final cooking stage to develop golden crispy bottom without burning rice, listening for subtle crackling sound as indicator.
- Seafood Timing Precision: Add shellfish in sequence based on cooking duration – mussels and clams first, delicate shrimp last to prevent rubbery texture and preserve tender consistency.
- Select Authentic Ingredients: Use short-grain Spanish rice like Bomba or Calasparra for authentic texture, genuine saffron threads for traditional flavor, and wide shallow paella pan to maximize even heat distribution.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 3
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg