Easy Spanish Paella Recipe
A classic Spanish dish brimming with vibrant flavors, perfect for any occasion.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups Arborio rice
- ½ tsp saffron threads, soaked in 1/4 cup warm water
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 cup frozen peas
- ½ po shrimp, peeled and deveined
- ½ po mussels, cleaned
- ½ po chicken thighs, cut into chunks
- ¼ cup fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Prepare the Base: Heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell peppers. Sauté until soft and fragrant, about 5 minutes.Toast the Rice: Stir in the rice, saffron with its soaking water, smoked paprika, and cayenne. Cook for 2 minutes, ensuring the rice is well coated.Add Broth and Simmer: Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.Incorporate Proteins: Add chicken, shrimp, and mussels. Cover again and cook for an additional 15-20 minutes, until the seafood is cooked through and the chicken is tender.Final Touches: Stir in peas and cook for another 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
Notes
You can substitute Arborio rice with Bomba rice for a more authentic texture