Ingredients
- For the Base:
- 2 cups Bomba or Arborio rice (short-grain rice)
- 4 cups chicken broth (or water)
- 1/2 teaspoon saffron threads
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium tomatoes, grated (or 1 cup canned crushed tomatoes)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- For the Protein:
- 1 pound chicken thighs, cut into bite-sized pieces
- 1/2 pound chorizo sausage, sliced
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned (optional)
- 1/2 cup peas (fresh or frozen)
- For Garnish:
Instructions
- Prepare the Broth:
- In a saucepan, heat the chicken broth and add the saffron threads. Let it simmer gently to infuse the flavors while you prepare the rest of the dish.
- Cook the Protein:
- In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chicken pieces and chorizo slices, cooking until browned on all sides (about 5-7 minutes). Remove them from the pan and set aside.
- Sauté the Vegetables:
- In the same pan, add the chopped onion and garlic. Sauté until the onion becomes translucent (about 3-4 minutes).
- Add the diced red and green bell peppers and cook for another 5 minutes until softened.
- Stir in the grated tomatoes, smoked paprika, salt, and pepper. Cook for about 5 minutes, allowing the mixture to thicken.
- Add the Rice:
- Stir in the rice and mix well with the vegetable base, ensuring each grain is coated with the flavorful mixture.
- Combine with Broth:
- Pour in the saffron-infused broth and bring to a gentle boil. Do not stir the rice once the broth is added; this helps form a crust at the bottom, known as “socarrat.”
- Add Proteins:
- After about 10 minutes of simmering, add the browned chicken, chorizo, shrimp, mussels (if using), and peas to the pan, gently pressing them into the rice.
- Simmer:
- Reduce the heat to low and let the paella simmer for another 10-15 minutes, or until the rice has absorbed most of the liquid and is tender. If the rice is still firm but the liquid is absorbed, you can add a bit more broth or water.
- Let it Rest:
- Remove the pan from heat and cover it with a clean kitchen towel or aluminum foil. Let it rest for about 5-10 minutes to allow the flavors to meld.
- Serve:
- Garnish with chopped parsley and serve with lemon wedges on the side. Enjoy your Paella Valenciana!
Tips:
- For a vegetarian version, you can substitute the chicken and seafood with a variety of vegetables like artichokes, green beans, and zucchini.
- Paella is best enjoyed straight from the pan with family and friends!
This recipe captures the essence of Spanish cuisine and is sure to impress your guests at dinner.