The Classics Recipe
Journey to Barcelona with a customized assortment of Boqueria guest favorites, including one of our paellas.
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Ingredients
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For the Paella
For the Assorted Tapas
Method
For the Paella
- 1
Prepare the Ingredients
Gather and measure all your ingredients before starting to cook. This will help streamline the cooking process.
- 2
Cook the Chicken and Chorizo
In a large paella pan or skillet, heat the olive oil over medium heat. Add the chicken thighs and chorizo, cooking until the chicken is browned on all sides, about 8-10 minutes. Remove and set aside.
- 3
Sauté Vegetables
In the same pan, add the diced onion, red bell pepper, and minced garlic. Cook until softened, about 5 minutes.
- 4
Add Rice and Spices
Stir in the Bomba rice, paprika, and saffron threads. Cook for 2 minutes, stirring constantly to coat the rice in the oil.
- 5
Add Stock
Pour in the fish stock, and return the chicken and chorizo to the pan. Season with salt and black pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 6
Add Seafood
After 15 minutes, add the shrimp and mussels to the pan. Cover and cook for an additional 10 minutes, or until the seafood is cooked and the mussels have opened.
- 7
Rest and Serve
Remove from heat and let the paella rest for 5 minutes. Garnish with lemon wedges before serving.
For the Assorted Tapas
- 8
Prepare the Tapas
While the paella is resting, arrange the olives, Spanish cheese, marinated artichoke hearts, and Serrano ham on a serving platter.
- 9
Serve with Bread
Slice the crusty bread and serve alongside the assorted tapas for a complete experience.
