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Traditional Spanish Paella
Created by: Howcan Team
Ingredients
- 1/4 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 1/2 cups Arborio rice
- 1 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 1 cup white wine
- 1 pound chicken thighs, cut into small pieces
- 1/2 pound chorizo sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
- Salt and pepper to taste
Instructions
- In a large paella pan or skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.
- Stir in the sliced red and yellow bell peppers, and cook for another 5 minutes.
- Add the Arborio rice, saffron threads, and smoked paprika, and stir to coat the rice with the oil and spices.
- Pour in the chicken broth and white wine, and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- Add the chicken pieces and chorizo sausage to the pan, and continue to cook for another 10 minutes, until the rice is almost tender.
- Gently nestle the shrimp into the rice, and scatter the frozen peas over the top. Cover the pan and cook for an additional 5 minutes, or until the shrimp are pink and opaque.
- Remove the pan from the heat, and let it rest for 5 minutes, covered, to allow the flavors to meld.
- Sprinkle the chopped parsley over the paella, and serve with lemon wedges on the side. Season with salt and pepper to taste.
Paella is a traditional Spanish dish with roots in Valencia, dating back to the 18th century. This iconic rice dish is typically cooked in a wide, shallow pan and features a delightful combination of saffron-infused rice, meats, seafood, and vegetables. The dish's name is derived from the Old French word for "pan," reflecting its cooking vessel. Renowned chefs like Quique Dacosta and Martin Berasategui have put their own modern twists on this classic recipe, while restaurants in Valencia, such as La Pepica and Casa Roberto, are celebrated for their authentic paella. The key to a perfect paella lies in the quality of saffron, rice, and the socarrat, the crispy layer of rice at the bottom of the pan. For a unique twist, consider trying black paella, made with squid ink for a striking presentation and rich flavor. Today, the best paella can still be found in its birthplace, Valencia, where the dish is a symbol of Spanish culinary heritage.
60 min
6
450 calories
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