Paella Recipe

Name: Carlos Bistros Paella Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 tbs Olive oil; 500 g Chicken thighs, boneless and skinless; 200 g Chorizo sausage, sliced; 1 pc Onion, chopped; 3 pcs Garlic cloves, minced; 1 pc Bell pepper, chopped; 2 pcs Tomatoes, diced; 0.5 tsp Saffron threads; 1 tsp Smoked paprika; 2 cups Rice (Bomba or Arborio); 4 cups Chicken stock; 200 g Prawns, peeled and deveined; 200 g Mussels, cleaned; 1 cup Frozen peas; 1 pc Lemon, cut into wedges; 2 tbs Fresh parsley, chopped

Inspired by Carlos Bistro

Time1h

Serves4

A traditional Spanish dish made with rice, seafood, chicken, and spices.

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Ingredients

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Ingredients

4 tbs olive oil

1 1/8 lb (500 g) Chicken thighs, boneless and skinless

7.05 oz (200 g) Chorizo sausage, sliced

1 pc Onion, chopped

3 pcs Garlic cloves, minced

1 pc Bell pepper, chopped

2 pcs Tomatoes, diced

1/2 tsp saffron threads

1 tsp Smoked paprika

2 cups Rice (Bomba or Arborio)

4 cups Chicken stock

7.05 oz (200 g) Prawns, peeled and deveined

7.05 oz (200 g) Mussels, cleaned

1 cup Frozen peas

1 pc Lemon, cut into wedges

2 tbs Fresh parsley, chopped

Method

Directions

Prepare the Ingredients

Gather all the ingredients and prepare them as indicated.

In a large paella pan or skillet, heat the olive oil over medium heat.

Add the chicken thighs and chorizo, cooking until browned on all sides. Remove and set aside.

In the same pan, add onion, garlic, and bell pepper, sautéing until soft.

Stir in the diced tomatoes, saffron, and smoked paprika, cooking for a few minutes until fragrant.

Add the rice, stirring to coat it with the mixture, then pour in the chicken stock.

Return the chicken and chorizo to the pan, bringing to a simmer. Cook for about 15 minutes without stirring.

Add the prawns, mussels, and peas, pushing them into the rice. Cover and cook for an additional 10-15 minutes until the seafood is cooked and rice is tender.

Remove from heat and let it rest for 5 minutes. Garnish with lemon wedges and chopped parsley before serving.