Mexican Paella Recipe
Clams, mussels, calamari, scallops, red snapper, shrimp, chicken & chorizo. Cooked with a special rice
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Ingredients
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Seafood
Meat
Rice & Broth
Vegetables & Aromatics
Method
Preparation
- 1
Prep the Ingredients
Clean and devein the shrimp, clams, and mussels. Slice the calamari into rings. Cut the red snapper into bite-sized pieces. Chop the onion, garlic, and red bell pepper. Dice the chicken thighs into small cubes and slice the chorizo.
Cooking
- 2
Cook the Chicken and Chorizo
In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the diced chicken thighs and sliced chorizo. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- 3
Add Aromatics
Add the chopped onion, minced garlic, and red bell pepper to the pan. Sauté until the onion is translucent, about 3-4 minutes.
- 4
Add Rice and Broth
Stir in the basmati rice and cook for an additional 2 minutes, stirring to coat the rice in the oil. Add the chicken broth, saffron threads, paprika, salt, and black pepper. Bring to a simmer.
- 5
- 6
Cook the Paella
Reduce the heat to low and cover the pan with a lid or aluminum foil. Allow the paella to cook for about 20-25 minutes, or until the rice is tender and has absorbed the broth. Do not stir during this time.
- 7
Finish with Peas
After 20-25 minutes, remove the lid and sprinkle the green peas over the top. Cover again and let it sit for an additional 5 minutes off the heat.
- 8
Serve
Garnish with fresh parsley if desired, and serve the paella directly from the pan family-style. Enjoy!