Description
Spanish kitchens come alive with this authentic paella, a saffron-kissed rice dish brimming with succulent seafood and aromatic spices. Passionate cooks discover Mediterranean magic on their plates, inviting culinary exploration through each flavorful, golden-hued bite.
Ingredients
Scale
Protein:
- 1 lb boneless, skinless chicken thighs, cut into chunks
- ½ lb Spanish chorizo or smoked sausage, sliced
- ½ lb large shrimp, peeled and deveined
Vegetables and Aromatics:
- 1 small onion, diced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup canned diced tomatoes (drained)
- ½ cup frozen peas
- Fresh parsley, for garnish
- Lemon wedges, for serving
Base and Seasonings:
- 1 ½ cups arborio rice or bomba rice
- 2 tablespoons olive oil
- 4 cups chicken broth (warm)
- ¼ teaspoon saffron threads (steeped in 2 tablespoons warm water)
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare a spacious paella pan or wide skillet, warming olive oil over medium heat to create a flavorful cooking foundation.
- Introduce chicken pieces into the hot pan, searing until a rich golden-brown crust develops on all surfaces. Carefully transfer the browned chicken to a temporary holding plate.
- Incorporate sausage into the sizzling pan, allowing it to caramelize and release its savory essence. Add a medley of diced onions, vibrant bell peppers, and minced garlic, sautéing until the vegetables become tender and translucent.
- Gently fold rice into the aromatic mixture, toasting the grains to enhance their nutty flavor. Sprinkle saffron-infused water, paprika, salt, and pepper to build layers of complexity.
- Stream warm chicken broth and crushed tomatoes into the pan, creating a harmonious liquid base. Delicately nestle the previously seared chicken pieces back into the developing dish.
- Reduce the heat to a gentle simmer, allowing the paella to cook uncovered. Let the rice absorb the flavorful liquid without disturbing the developing crust, approximately 15-20 minutes.
- Artfully arrange shrimp and sweet peas across the surface of the paella. Cover the pan to steam the seafood and complete the cooking process, ensuring shrimp turn pink and rice reaches perfect tenderness.
- Remove the pan from heat, allowing the paella to rest and settle its flavors. This brief moment helps the dish achieve its signature texture and allows ingredients to meld harmoniously.
- Finish by scattering fresh parsley and presenting lemon wedges alongside, inviting diners to add a bright, citrusy note to this classic Spanish masterpiece.
Notes
- Choose a wide, shallow pan to ensure even rice cooking and maximum flavor development.
- Toast rice carefully to create a nutty base that enhances the overall paella complexity.
- Keep liquid levels consistent by adding warm broth, preventing rice from becoming too dry or soggy.
- Allow the paella to develop a crispy bottom layer called “socarrat” by not stirring during final cooking stages.
- Substitute proteins easily: swap chicken for tofu, seafood for vegetables, or use plant-based sausage for vegetarian version.
- Use high-quality saffron for authentic flavor, but budget-friendly turmeric can provide similar golden color if needed.
- Prevent overcooked seafood by adding shrimp during the last few minutes of cooking to maintain tenderness.
- Serve immediately after resting to preserve optimal texture and temperature of rice and proteins.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 150 mg