Paella Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Start by gathering all the ingredients. Clean and chop the vegetables as instructed.

2. 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 cook until browned on all sides, about 5-7 minutes. Remove and set aside. Add the chorizo slices to the pan and cook for another 2-3 minutes until they’re slightly crispy.

3. 3

   Sauté Vegetables

   Add the diced onion, garlic, and chopped bell pepper to the pan. Sauté for about 5 minutes until the onion becomes translucent.

4. 4

   Add Tomatoes and Spices

   Stir in the chopped tomato, paprika, and saffron threads. Cook for another 2 minutes until the tomatoes start to soften.

5. 5

   Add the Rice

   Pour the Bomba rice into the pan, stirring it well with the vegetable mixture for about 2 minutes.

6. 6

   Add Stock and Chicken

   Slowly add the fish stock or chicken broth to the pan. Return the browned chicken to the pan. Season with salt and black pepper to taste. Bring to a simmer.

7. 7

   Cook the Paella

   Allow the paella to cook without stirring for about 15-20 minutes, or until the rice has absorbed most of the liquid. Reduce the heat if necessary to prevent burning.

8. 8

   Add Shrimp and Mussels

   After 15-20 minutes, scatter the shrimp and mussels over the top of the rice. Cover the pan and let it cook for an additional 5-7 minutes, or until the shrimp are pink and the mussels have opened.

9. 9

   Add Peas

   In the last few minutes of cooking, sprinkle the frozen peas over the top of the paella, allowing them to heat through.

10. 10

    Let it Rest

    Once cooked, remove the pan from heat and let it rest for about 5 minutes. This allows the flavors to meld.

11. 11

    Serve

    Serve the paella warm, garnished with lemon wedges on the side for squeezing over the top.