Paella is a traditional Spanish dish that combines rice, saffron, vegetables, and a variety of proteins such as seafood, chicken, and sausage. Here is an easy and delicious paella recipe that you can make at home:
Easy Paella Recipe
Ingredients:
- For the Paella:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 cup short-grain rice (such as Arborio or Bomba rice)
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1/2 cup dry white wine
- 3 cups chicken broth (or seafood broth)
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup frozen peas
- 1 pound large shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 1/2 pound chicken thighs, cut into bite-sized pieces
- 1/2 pound Spanish chorizo, sliced
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Prepare the Ingredients:
- Soak the saffron threads in warm water.
- Clean and devein the shrimp, clean the mussels, and cut the chicken thighs into bite-sized pieces.
- Cook the Chicken and Chorizo:
- In a large paella pan or a wide, deep skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Add the sliced chorizo to the same pan and cook until it starts to brown, about 3-4 minutes. Remove the chorizo and set aside with the chicken.
- Cook the Vegetables:
- In the same pan, add the remaining 1 tablespoon of olive oil.
- Add the chopped onion and red bell pepper, and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the Rice and Seasonings:
- Stir in the rice and smoked paprika, and cook for 1-2 minutes to lightly toast the rice.
- Pour in the white wine and cook until it’s mostly evaporated, about 2 minutes.
- Add the saffron threads and their soaking water, and stir to combine.
- Add the Broth and Simmer:
- Pour in the chicken broth and diced tomatoes. Stir to combine.
- Return the cooked chicken and chorizo to the pan.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 15 minutes, stirring occasionally.
- Add the Seafood and Peas:
- Nestle the shrimp and mussels into the rice mixture, and sprinkle the peas on top.
- Continue to cook for another 10-15 minutes, or until the rice is tender, the shrimp are pink and cooked through, and the mussels have opened. Discard any mussels that do not open.
- Garnish and Serve:
- Remove the paella from heat and let it rest for 5 minutes.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Tips:
- Rice: Use short-grain rice like Arborio or Bomba for the best texture. Avoid using long-grain rice as it won’t absorb the flavors as well.
- Saffron: Saffron adds a distinctive flavor and color to the dish. If you don’t have saffron, you can use a pinch of turmeric for color, but the flavor will be different.
- Broth: Use homemade or high-quality broth for the best flavor. Seafood broth enhances the dish if you’re using a lot of seafood.
- Proteins: Feel free to customize the proteins in your paella. You can add squid, clams, fish, or substitute the chicken with rabbit.