Paella Clásica Recipe
saffron rice, chicken, calamari, shrimp, chorizo, little necks, mussels, peas, tomato
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Ingredients
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Proteins
Grains & Vegetables
Liquids & Spices
Method
Preparation
- 1
Prepare the Saffron Broth
In a small bowl, combine the saffron threads with a few tablespoons of warm chicken broth and let it sit for a few minutes to release its flavor and color.
- 2
Cooking
- 3
Sauté the Aromatics
In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes until softened.
- 4
Cook the Chicken and Chorizo
Add the chicken thighs and chorizo to the pan. Sear the chicken on both sides until golden brown, about 6-8 minutes.
- 5
Add the Rice and Spice
Stir in the bomba rice, smoked paprika, and diced tomato. Cook for about 2 minutes, allowing the rice to soak up the flavors.
- 6
Add Broth and Saffron
Pour in the chicken broth and saffron mixture. Stir to combine and bring to a simmer. Season with salt and pepper.
- 7
Add Seafood and Peas
Reduce the heat to low and add the calamari, shrimp, clams, mussels, and peas to the pan. Do not stir anymore. Allow to simmer uncovered for about 15-20 minutes until the seafood opens and the rice is tender.
- 8
Rest the Paella
Once cooked, remove the pan from heat and cover it with a clean kitchen towel or aluminum foil. Let it rest for about 5 minutes.
