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Spanish Paella

Spanish Paella

Delicious, authentic Spanish Paella made with rice, saffron, vegetables, chicken, and seafood.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course main dish
Cuisine Spanish
Servings 6 servings
Calories 535 kcal

Equipment

  • 14 inch skillet
  • paella pan

Ingredients
  

Main Ingredients

  • ¼ cup Extra virgin olive oil Spanish EVOO if available
  • 1 Onion diced
  • 1 Bell pepper diced (½ red and ½ green preferred)
  • 4 cloves Garlic
  • 3 Roma tomatoes very finely diced (or 8 oz. tomato sauce)
  • 1 Bay leaf
  • 1 teaspoon Paprika sweet or smoked
  • 1 pinch Saffron threads
  • to taste Salt and pepper
  • ¼ cup White wine
  • 4 boneless skinless thigh Chicken cut into pieces
  • ¼ cup Fresh chopped parsley divided
  • 2 cups Spanish rice also called bomba rice
  • 5 cups Chicken broth
  • ½ cup Frozen peas
  • ½ pound Jumbo shrimp or prawns about 12 - peeled, tail on
  • ½ pound Mussels about 10-12, cleaned properly
  • 8 oz Calamari rings
  • Lemons for garnish

Instructions
 

Instructions

  • Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent.
  • Add chopped tomato, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes.
  • Add white wine and cook for 10 minutes. Taste and add salt if needed.
  • Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
  • Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
  • Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking.
  • Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes.
  • Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
  • Garnish with fresh parsley and lemon slices. Serve.

Notes

Rice: Spanish rice is recommended; can substitute medium grain rice. Meat: Can use pork, turkey, rabbit, chorizo or a combination. Broth: Chicken broth is convenient; authentic paella would use fish stock. Seafood: If you don’t like seafood, leave it out and substitute more chicken or vegetables. Saffron: Buy high-quality saffron for best results.

Nutrition

Serving: 6servingsCalories: 535kcalCarbohydrates: 59gProtein: 37gFat: 15gSaturated Fat: 3gCholesterol: 260mgSodium: 1159mgPotassium: 805mgFiber: 3gSugar: 3gVitamin A: 1408IUVitamin C: 58mgCalcium: 125mgIron: 4mg
Keyword authentic, Chicken, Paella, rice, seafood, Spanish Paella
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