Learn how to make a classic Spanish paella with this easy step-by-step recipe. This traditional dish features saffron-infused rice cooked with a variety of seafood, meats, and vegetables. Perfect for a special occasion or a flavorful weeknight dinner, this paella is a true taste of Spain.
Ingredients
- 1 cup Arborio rice
- 4 cups seafood broth
- 1/2 cup white wine
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 pound chicken thighs, boneless and skinless, cut into chunks
- 1/2 pound chorizo sausage, sliced
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned and debearded
- 1/2 cup frozen peas
- 1 teaspoon smoked paprika
- 1/4 teaspoon saffron threads
- 1 lemon, cut into wedges
- Fresh parsley, chopped
- Salt and pepper to taste
Directions
- In a large paella pan or a wide shallow skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
- Add the chicken and chorizo to the pan, and cook until browned. Remove the chicken and chorizo from the pan and set aside.
- In the same pan, add the bell peppers and cook until they begin to soften. Then, add the Arborio rice and cook for a couple of minutes until it's well coated with the oil and juices in the pan.
- Pour in the white wine and cook until it is absorbed by the rice.
- Meanwhile, in a separate small pot, heat the seafood broth and add the saffron threads to infuse the flavor.
- Slowly add the hot broth to the rice, one cup at a time, stirring frequently, and allowing the rice to absorb the liquid before adding more.
- Return the chicken and chorizo to the pan and add the smoked paprika. Stir well.
- Next, add the shrimp, mussels, and frozen peas. Cover the pan and let it cook for another 15-20 minutes until the rice is tender and the seafood is cooked through. Make sure the mussels have opened.
- Season with salt and pepper to taste. Garnish with chopped parsley and lemon wedges.
- Serve the paella hot and enjoy the flavors of Spain!
