Paella Recipe
A classic Spanish dish with rice, saffron, and various meats.
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Ingredients
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Rice and Broth
Proteins
Vegetables
Seasonings
Method
Preparation
- 1
Prepare the Saffron Broth
In a small saucepan, warm the chicken broth over medium heat. Stir in the saffron threads and let it simmer gently for about 5 minutes to allow the flavors to infuse.
- 2
Prepare the Proteins
Cut the chicken thighs into bite-sized pieces. If using frozen shrimp, ensure they are fully thawed and deveined. Clean and scrub the mussels under cold water.
Cooking
- 3
Cook the Base
In a large paella pan or large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic, red bell pepper, and sliced chorizo, cooking for another 3-4 minutes until the chorizo is browned.
- 4
Add Rice
Stir in the Bomba rice, coating it with the oil and mixing with the vegetables. Cook for about 2 minutes until the rice is slightly toasted.
- 5
Combine Broth and Season
Pour the saffron-infused chicken broth into the pan, ensuring the rice is evenly covered. Add paprika, salt, and black pepper to taste. Bring the mixture to a boil.
- 6
Simmer
Reduce the heat to medium-low and let the paella simmer without stirring for about 15-20 minutes, until the rice absorbs most of the liquid.
- 7
Add Proteins and Peas
Carefully arrange the chicken pieces, shrimp, and mussels on top of the rice. Scatter the frozen green peas over everything. Cover the pan with a lid or aluminum foil and cook for an additional 10-15 minutes until the proteins are cooked through and the mussels have opened.
- 8
