Today, we dive into the heart of Spanish cuisine with a classic dish - Paella. Paella is a masterpiece of saffron-infused rice, succulent seafood, and an array of tantalizing ingredients.
Ingredients:
2 cups of Bomba or Calasparra rice (short-grain rice)
4 cups of chicken or vegetable broth
1 lb (450g) of boneless chicken thighs, cut into bite-sized pieces
1 lb (450g) of mixed seafood (such as shrimp, mussels, and squid)
1 large onion, finely chopped
4 cloves of garlic, minced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 ripe tomatoes, diced
1 teaspoon of sweet paprika
1/2 teaspoon of saffron threads
1 cup of frozen green peas
1/4 cup of extra virgin olive oil
1 lemon, cut into wedges
Salt and pepper to taste
Instructions:
Preparing the Ingredients:
In a medium-sized bowl, soak the saffron threads in 2 tablespoons of warm water and set aside.
Season the chicken pieces with salt and pepper. Set aside.
Clean and rinse the seafood thoroughly, removing any shells or beards from the mussels. Set aside.
Chop the onion, mince the garlic, slice the bell peppers, and dice the tomatoes. Set aside separately.
2. Cooking the Paella:
Place a large paella pan or a wide, shallow skillet over medium heat. Add the olive oil and heat until shimmering.
Add the chicken pieces to the pan and cook until they are browned on all sides. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
Add the sliced bell peppers to the pan and cook for another 3-4 minutes until they begin to soften.
Stir in the diced tomatoes and cook for an additional 2 minutes until they start to break down.
Sprinkle the sweet paprika evenly over the vegetables, then add the soaked saffron threads along with the water they were soaked in. Stir well to combine.
Pour the rice into the pan and stir to coat it evenly with the flavors.
Slowly pour in the broth, stirring gently. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, without stirring.
3. Adding the Seafood and Peas:
Nestle the cooked chicken pieces into the rice mixture, followed by the mixed seafood and green peas.
Gently press the seafood into the rice, ensuring they are partially submerged.
Continue to simmer on low heat for another 10-15 minutes or until the rice is tender and the seafood is cooked through. Avoid stirring at this stage to develop the coveted socarrat, a crispy rice layer at the bottom of the pan.
4. Finishing Touches:
Remove the paella pan from heat and cover it with a clean kitchen towel. Let it rest for 5 minutes to allow the flavors to meld.
Uncover the pan and garnish the paella with lemon wedges
Serve the traditional paella directly from the pan, allowing everyone to savor the delightful combination of flavors and textures.
Remember to scrape the bottom of the pan to include the socarrat, the coveted crispy rice layer that adds a delicious depth of flavor to the dish.
Pair the paella with a refreshing glass of Spanish sangria or a crisp white wine to complement the flavors.
Buen provecho!
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