The Boqueria Experience Recipe
Travel through the classics and beyond with a selection of seasonal dishes, paella, and a taste of our most prized ingredient: 48-month aged, hand-carved Jamón Ibérico Bellota.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizers
Paella
Garnish
Method
Appetizers
- 1
Prepare the Cheese and Olives
Arrange the Jamón Ibérico Bellota, Manchego cheese, and marinated olives on a serving platter. Ensure the cheese is cut into small wedges for easy serving.
- 2
Paella
- 3
Cook the Chicken and Chorizo
In a large paella pan, heat olive oil over medium heat. Add the chicken thighs and chorizo, cooking until browned on all sides. Remove from the pan and set aside.
- 4
Sauté the Vegetables
In the same pan, add the minced garlic and diced red bell pepper. Sauté for about 2-3 minutes until softened.
- 5
Add Rice and Stock
Stir in the Bomba rice, allowing it to toast for a minute. Slowly pour in the fish stock and add the saffron. Return the chicken and chorizo to the pan.
- 6
Simmer the Paella
Bring to a simmer and cook without stirring for about 15 minutes. Add in the shrimp, mussels, and frozen peas, cover the pan, and cook for an additional 5-7 minutes until the seafood is cooked and the rice is tender.
- 7
Season and Rest
Season with salt and black pepper to taste. Remove from heat and let the paella rest covered for 5 minutes before serving.
