Paella

Valencia is where the traditional Spanish dish paella first appeared. A tasty blend of rice, saffron, and various meats and/or seafood comes together in this one-pan marvel. Paella is ideal for get-togethers, as it encourages social interaction over a tasty dinner.

Tasting Notes

Expect a burst of flavors with each bite – the savory rice, the aromatic saffron, and the richness of the meats and seafood. Paella is a celebration of textures and tastes, offering a delightful experience for your palate.

Ingredients

Main Ingredients:

• 2 cups Bomba or Arborio rice
• 4 cups chicken broth
• 1 pound chicken thighs, bone-in and skin-on
• 1/2 pound Spanish chorizo, sliced
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound mussels, cleaned and debearded
• 1/2 pound clams, scrubbed
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 1/2 cup diced tomatoes
• 1 teaspoon saffron threads
• Salt and pepper to taste
• 1/4 cup olive oil
• Lemon wedges for serving

Optional Garnish:

• Fresh parsley, chopped

Kitchen Equipment

• Paella pan or a wide, shallow skillet
• Wooden spoon
• Chef’s knife
• Cutting board
• Ladle

Instructions

1. Prepare Ingredients:
   • Soak saffron threads in 2 tablespoons warm water.
   • Season chicken thighs with salt and pepper.
   • Heat chicken broth in a saucepan and keep warm.
2. Sear Chicken and Chorizo:
   • In a large paella pan or skillet, heat olive oil over medium heat.
   • Brown the chicken thighs on both sides until golden. Remove from pan.
   • Add chorizo slices and sauté until browned. Remove from pan.
3. Sauté Aromatics:
   • In the same pan, sauté chopped onion, garlic, and red bell pepper until softened.
4. Add Rice and Saffron:
   • Stir in rice, allowing it to toast slightly.
   • Pour in saffron-infused water and stir to distribute the color.
5. Cook with Broth:
   • Pour in the warm chicken broth, distributing it evenly over the pan.
   • Arrange chicken and chorizo on top.
   • Simmer uncovered for 15-20 minutes until most of the liquid is absorbed.
6. Add Seafood and Vegetables:
   • Nestle shrimp, mussels, clams, peas, and diced tomatoes into the rice.
   • Cover and cook for an additional 10-15 minutes or until the seafood is cooked and the rice is tender.
7. Final Touch:
   • Garnish with fresh parsley and serve with lemon wedges.

Pro Tips

• Use a traditional paella pan for the best results, allowing the rice to develop a crispy bottom layer called “socarrat.”
• Allow the paella to rest for a few minutes after cooking to let the flavors meld.

Variations

• Vegetarian Paella: Replace meat and seafood with a variety of vegetables like artichokes, bell peppers, and asparagus.
• Seafood-only Paella: Opt for an all-seafood version with a mix of your favorite fish, shellfish, and squid.

FAQs