Jul 09 2026
Restaurants›Mompou Tapas Bar & Restaurant›Paella Recipe

Paella Recipe

Inspired by Mompou Tapas Bar & Restaurant
Time45m
Serves4

A traditional Spanish rice dish

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Ingredients

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Proteins

Vegetables

Rice and Spices

Liquids

Garnish

Method

Preparation

  1. 1

    Prepare the Ingredients

    Start by gathering and preparing all ingredients. Dice the bell pepper, onion, and tomatoes. Mince the garlic. Clean the shrimp and mussels. Slice the chorizo. Set everything aside.

Cooking

  1. 2

    Cook the Proteins

    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 the chicken and set it aside.

  2. 3

    Sauté Chorizo and Vegetables

    In the same pan, add the sliced chorizo and cook for about 3 minutes until it starts to brown. Add the diced onion, bell pepper, and minced garlic, cooking for another 3-4 minutes until the vegetables soften.

  3. 4

    Add Tomatoes and Spices

    Stir in the diced tomatoes, saffron, paprika, salt, and pepper. Cook for an additional 2 minutes, allowing the flavors to meld.

  4. 5

    Incorporate Rice

    Add the rice to the pan, stirring to coat it in the oil and spices. Cook for 1-2 minutes to lightly toast the rice.

  5. 6

    Add Broth and Return Chicken

    Pour in the chicken broth and return the browned chicken thighs to the pan. Bring to a simmer, then reduce heat to low. Let cook without stirring for about 10 minutes.

  6. 7

    Add Shrimp and Mussels

    After 10 minutes, add the shrimp and mussels to the pan. Arrange them on top of the rice, cover the pan with a lid, and cook for another 5-7 minutes until the shrimp are pink and the mussels are opened.

  7. 8

    Finish with Peas

    Add the frozen green peas on top, cover again, and cook for an additional 2 minutes until heated through.

Serving

  1. 9

    Garnishing

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

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