Paella
By Culiora
A vibrant Spanish rice dish often featuring a mix of seafood and/or chicken, infused with saffron and cooked in a wide, shallow pan. It's a flavorful one-pan meal perfect for sharing.
- Servings: 4
- Prep time: 25 min
- Cook time: 45 min
- Total time: 70 min
Ingredients
- 2 cups Arborio Rice (or Paella Rice)
- 4 Chicken Thighs
- 250 g Shrimp
- 500 g Mussels
- pinch Saffron Threads
- 4 cups Chicken or Seafood Broth
- 1 Onion
- 3 cloves Garlic
- 1 Red Bell Pepper
- 1 Tomato
- 1 tsp Smoked Paprika
- 1/2 cup Frozen Peas
- 1 Lemon
- 3 tbsp Olive Oil
- to taste Salt
- to taste Black Pepper
Instructions
- In a large paella pan or wide, shallow skillet, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper, then brown on all sides. Remove and set aside.
- Add chopped onion, garlic, and red bell pepper to the pan. Sauté until softened, about 5-7 minutes.
- Stir in grated tomato and smoked paprika. Cook for 2-3 minutes.
- Add rice to the pan and stir to coat well with the seasoned oil. Cook for 2 minutes, stirring occasionally.
- Warm the broth and steep saffron threads in it. Pour the saffron broth over the rice. Bring to a simmer.
- Arrange the browned chicken on top of the rice. Do not stir after this point. Cook for 15-20 minutes, or until most of the liquid has been absorbed and the rice is almost cooked.
- Nestle the shrimp and mussels (if using) into the rice. Add frozen peas. Cover lightly with foil or a lid and cook for another 5-10 minutes, or until seafood is cooked through and mussels have opened.
- Remove from heat and let it rest, covered, for 5-10 minutes. Garnish with lemon wedges and serve directly from the pan.