Teresa's Recipes
Spanish Paella
Immerse yourself in the rich culinary traditions of Spain with this vibrant and aromatic Spanish Paella. Originating from the sun-soaked shores of Valencia, this iconic dish is a celebration of flavors, featuring saffron-infused Arborio rice, succulent chicken thighs, fresh seafood, and colorful vegetables. As a staple of Spanish cuisine, paella is often enjoyed during family gatherings and festive occasions, embodying the spirit of togetherness. Each mouthful offers a delightful combination of textures and tastes, making it a perfect centerpiece for your next gathering. Serve it with a splash of lemon and a sprinkle of fresh parsley for an unforgettable dining experience.
Ingredients
- 4 tablespoons Olive oil
- 4, boneless and skinless Chicken thighs
- 150g, sliced Chorizo
- 200g, peeled and deveined Shrimp
- 200g, cleaned and debearded Mussels
- 1, diced Onion
- 1, diced Red bell pepper
- 4 cloves, minced Garlic
- 1, diced Tomato
- 1 1/2 cups Arborio rice
- 4 cups, preferably homemade Chicken broth
- 1 cup Frozen peas
- 1/4 teaspoon Saffron threads
- 1 teaspoon Smoked paprika
- to taste Salt
- to taste Pepper
- for garnish, chopped Fresh parsley
- 1, sliced Lemon
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 600
- Fat: 25g
- Carbs: 60g
- Protein: 40g
- Sodium: 800mg
- Sugar: 4g
Instructions
- In a large paella pan or a deep skillet, heat the olive oil over medium heat.
- Add the chicken thighs and sear until browned on both sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the sliced chorizo and cook for 2-3 minutes until slightly crispy. Next, add the shrimp and mussels. Cook until the shrimp turn pink and the mussels have opened, about 3-4 minutes. Remove from the pan and set aside.
- Add the diced onion and red bell pepper to the pan, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Incorporate the diced tomato, saffron threads, and smoked paprika. Cook for another 2 minutes, allowing the flavors to meld beautifully.
- Stir in the Arborio rice, ensuring it is well-coated with the mixture.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low and let simmer for 15 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Fold in the frozen peas and cook for another 2 minutes.
- Return the chicken, shrimp, mussels, and chorizo to the pan, arranging the lemon slices on top.
- Cover the pan and cook for an additional 5 minutes, or until everything is heated through.
- Season with salt and pepper to taste, then garnish with freshly chopped parsley before serving.
Tips
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Feel free to substitute or add your favorite seafood, such as scallops or calamari.
- For a vegetarian version, replace the chicken and seafood with seasonal vegetables like artichokes and zucchini.