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Restaurants›La Ventana 🇨🇴🍹- Latin Restaurant Miami Beach›Paella Recipe

Paella Recipe

Name: La Ventana 🇨🇴🍹- Latin Restaurant Miami Beachs Paella Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500 grams Chicken thighs, boneless and skinless; 250 grams Shrimp, peeled and deveined; 250 grams Mussels, cleaned; 400 grams Bomba rice (or short-grain rice); 1 medium Red bell pepper, chopped; 1 medium Green bell pepper, chopped; 1 medium Onion, chopped; 4 cloves Garlic cloves, minced; 2 medium Tomatoes, diced; 100 grams Peas, frozen; 1 liter Chicken broth; 4 tbs Olive oil; 0.5 tsp Saffron strands; 1 tsp Smoked paprika; to taste Salt; to taste Black pepper

Inspired by La Ventana 🇨🇴🍹- Latin Restaurant Miami Beach

Time1h

Serves4

Spanish rice dish with seafood and chicken.

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Ingredients

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Proteins

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

8.82 oz (250 grams) Shrimp, peeled and deveined

8.82 oz (250 grams) Mussels, cleaned

Grains

14 1/8 oz (400 grams) Bomba rice (or short-grain rice)

Vegetables

1 medium Red bell pepper, chopped

1 medium Green bell pepper, chopped

1 medium Onion, chopped

4 cloves Garlic cloves, minced

2 medium Tomatoes, diced

3 1/2 oz (100 grams) Peas, frozen

Liquids and Spices

4 1/4 cup (1 liter) Chicken broth

4 tbs olive oil

1/2 tsp Saffron strands

1 tsp Smoked paprika

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Prepare the Ingredients

Chop the red and green bell peppers, onion, and tomatoes. Mince the garlic cloves. Clean the mussels and peel the shrimp if not already done.

Marinate Chicken

Cut the chicken thighs into bite-sized pieces. Season with salt, black pepper, and smoked paprika. Set aside for at least 15 minutes.

Cooking

Sauté the Vegetables

In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute.

Cook the Chicken

Add the marinated chicken to the pan and cook until browned on all sides, about 5-7 minutes.

Add Rice and Broth

Stir in the diced tomatoes and the bomba rice. Cook for 1-2 minutes to toast the rice slightly. Pour in the chicken broth and add the saffron strands. Bring to a simmer.

Add Seafood and Peas

Once the broth is simmering, reduce heat to low and add the shrimp and mussels. Sprinkle the frozen peas over the top. Do not stir after this point.

Cook the Paella

Cover the pan with a lid or aluminum foil and let it cook for about 20 minutes, or until the rice is tender and has absorbed the liquid. If needed, add more broth during cooking.

Rest and Serve

Once cooked, remove from heat and let the paella rest for about 5 minutes. Fluff the rice gently with a fork, serve warm, and enjoy!