Paella 'casa Benigna' Recipe
Cooked in a traditional paella pan with mussels, shrimp, scallops, calamari, chicken and pork.
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Ingredients
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Proteins
Vegetables and Aromatics
Grains
Liquids and Broth
Spices and Seasonings
Method
Preparation
- 1
Prepare the Ingredients
Dice the chicken, pork, onion, and red bell pepper. Mince the garlic. Clean the mussels and shrimp, and slice the calamari. If using fresh tomatoes, dice them; if using canned, drain them.
Cooking
- 2
Heat the Pan
In a large paella pan, heat the olive oil over medium-high heat.
- 3
- 4
Sauté the Vegetables
In the same pan, add the onion, garlic, and red bell pepper. Sauté for about 3-4 minutes until softened.
- 5
Add Rice and Liquids
Stir in the bomba rice, ensuring it's well-coated with the oil. Pour in the chicken broth and white wine, and add the saffron, paprika, salt, and pepper. Bring to a simmer.
- 6
Incorporate Proteins and Seafood
Return the cooked chicken and pork to the pan. Add the shrimp, scallops, calamari, mussels, and diced tomatoes. Stir gently to combine.
- 7
Simmer and Cook
Allow the mixture to simmer for about 20-25 minutes without stirring, until the rice absorbs the liquid and is tender, and the mussels have opened.
- 8
Add Peas
In the last 5 minutes of cooking, sprinkle the frozen peas over the top without stirring.
- 9
Rest and Serve
Once cooked, remove the pan from heat, cover with a clean towel, and let rest for about 5 minutes. Serve hot, garnished with lemon wedges if desired.