Spanish Paella
A vibrant and flavorful dish originating from Valencia, showcasing a mix of seafood, chicken, and vegetables, perfect for gatherings.
Ingredients
For the Paella
- 1-2 tbsp olive oil Use high-quality olive oil for better flavor.
- 200 g chorizo (2 pieces), sliced 1/2 cm thick
- 200 g squid (calamari), cut into 7mm thick rings
- 1 onion, diced (brown, white, or yellow)
- 3 cloves garlic, minced
- 1 red capsicum / bell pepper, diced
- 1.5 cups paella rice ("Bomba", "Valencia" or "Calasparra" rice)
- 2 ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato)
- 300 g chicken thigh fillets, cut into 1.5 inch pieces
- 3.5 cups chicken broth/stock (not low sodium) or homemade seafood broth
- 1 tsp saffron threads (or 1/4 tsp ground saffron)
- 1 cup frozen peas
- 12-16 medium/large prawns, whole (shell on)
- 12 large mussels, cleaned & checked for freshness
- 2 lemons, cut into wedges For serving
Instructions
Preparation
- Heat 1 tbsp of olive oil in a 30cm paella pan or large skillet over high heat.
- Add the chorizo and cook until browned on each side (~3 minutes). Remove with a slotted spoon and set aside.
- Add the squid and cook for 45 seconds on each side, then remove and set aside.
- Add remaining oil (if needed). Add garlic and onion, cooking for 2 minutes.
- Then add the capsicum and cook for 1 more minute.
- Add the chicken and cook for 2 minutes until lightly browned but still raw inside.
- Add the rice and mix until the grains are coated in oil.
Cooking
- Add most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato, and saffron. Stir well.
- Bring to a simmer, then adjust the heat so it simmers gently (not rapidly). Simmer for 10 minutes—do not stir!
- Scatter over the peas, and place the prawns and mussels into the rice.
- Cook for 8 minutes (turning prawns if necessary) until prawns are opaque, mussels are open, and most of the liquid has been absorbed.
- Taste the rice to see if it’s firm but cooked. If it’s too firm, add a splash of hot water and continue cooking.
- Scatter the cooked squid and reserved chorizo on top, cover with a lid, and let it rest for 5 minutes.
- Scatter with parsley and lemon wedges. Serve straight from the pan!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth and warm gently in a pan. Use high-quality saffron for the best flavor and color. Give the rice a chance to brown slightly on the bottom for more texture.