Mediterranean Paella from Spain
This Best Ever Paella is a traditional Spanish dish filled with rich flavors, including saffron-infused rice, succulent seafood, and tender chicken. Paella is perfect for family gatherings or special occasions. Follow this easy recipe to create an authentic and mouthwatering Spanish meal that will impress your guests.
Ingredients
Ingredients:
- ¼ cup olive oil
- 1 small onion finely chopped
- 1 small bell pepper chopped
- 2 cloves garlic minced
- 1 cup Arborio rice or short-grain rice
- 1 ½ cups chicken broth
- ½ cup white wine
- ¼ tsp saffron threads
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 lb chicken thighs cut into pieces
- ½ lb shrimp peeled and deveined
- ½ lb mussels optional
- ½ lb clams optional
- ½ cup frozen peas
- ½ small lemon cut into wedges
- 1 tbsp Fresh parsley for garnish
Instructions
Instructions:
- Prepare the saffron broth: In a small bowl, combine the chicken broth, white wine, and saffron threads. Heat the mixture in a small saucepan over low heat, stirring occasionally, to release the flavors of the saffron. Set aside.
- Cook the chicken: In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chicken pieces and cook for 5-7 minutes, or until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same pan, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes, or until softened and fragrant.
- Add the rice and seasonings: Stir in the Arborio rice, smoked paprika, salt, and black pepper. Cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors.
- Add the saffron broth: Pour in the saffron-infused broth and bring it to a simmer. Stir to combine and evenly distribute the liquid.
- Add the chicken back: Return the cooked chicken to the pan. Cover the pan with a lid or aluminum foil and simmer for 10-12 minutes, or until the rice is nearly cooked.
- Add seafood and peas: Scatter the shrimp, mussels, clams, and peas over the rice. Cover again and cook for another 10-12 minutes, or until the seafood is cooked through and the rice is tender. Discard any unopened mussels or clams.
- Serve: Remove the pan from the heat and let it rest for 5 minutes. Garnish with lemon wedges and fresh parsley. Serve hot.
Notes
- Paella Variations: You can add other seafood, such as squid or crab, or substitute chicken with rabbit for a more traditional version.
Calories (per serving):
Approximately 500-600 calories per serving (depending on portion sizes and seafood).Best Ever Paella from Spain
Cost (for 6 servings):- Total cost: Approximately $30 – $35 (USD)
- Chicken thighs: $5
- Shrimp: $10
- Mussels: $5 (optional)
- Clams: $5 (optional)
- Arborio rice: $2
- Olive oil, saffron, paprika, garlic, lemon: $2
- Frozen peas, onion, bell pepper: $3
- Fresh parsley: $1