Ah, paella – the dish that makes my heart sing and my taste buds dance. Imagine the bustling streets of Valencia, the aromas of saffron and seafood mingling in the air, like a culinary symphony. This recipe, with its treasures from the sea and sun-kissed rice, promises a feast that’s as vibrant as a Picasso painting.
Steps
- Heat olive oil in a skillet over medium heat. Sauté diced onions, bell peppers, and minced garlic until the onions become translucent. Add finely chopped tomatoes, bay leaf, paprika, saffron, salt, and pepper, and cook for 5 minutes.
- Pour in the white wine and let it simmer for 10 minutes, allowing the flavors to blend. Adjust salt to taste if needed.
- Add chicken pieces, chopped parsley, and rice into the skillet. Stir briefly and cook for 1 minute to coat the rice and chicken with the flavors.
- Slowly pour the broth across the pan, ensuring the rice spreads evenly without stirring. Bring the mixture to a boil, then reduce the heat to medium-low, giving the pan a gentle shake occasionally.
- Cook the paella uncovered for 15 to 18 minutes. Nestle shrimp, mussels, and calamari into the rice, sprinkle the peas on top, and continue cooking for an additional 5 minutes, checking that most of the liquid is absorbed and the rice is almost tender.
- Remove the pan from heat and cover it with a lid or foil. Drape a kitchen towel over the top and let it rest for 10 minutes to allow the flavors to meld.
- Garnish with fresh parsley and lemon slices. Serve the paella warm and enjoy!
Ingredients
- 1/4 cup Extra virgin olive oil (preferably Spanish)
- 1 onion, diced
- 1 bell pepper, diced (use 1/2 red and 1/2 green)
- 4 cloves garlic, minced
- 3 roma tomatoes, finely diced (or 8 oz. tomato sauce)
- 1 bay leaf
- 1 teaspoon paprika (sweet or smoked)
- 1 pinch saffron threads
- Salt and pepper to taste
- 1/4 cup white wine
- 4 boneless, skinless chicken thighs, cut into pieces
- 1/4 cup fresh parsley, chopped (divided use)
- 2 cups Spanish rice (bomba, calaspara, or arroz redonda)
- 5 cups chicken broth
- 1/2 cup frozen peas
- 1/2 lb jumbo shrimp or prawns, peeled with tail on (about 12)
- 1/2 lb mussels, cleaned (about 10-12)
- 8 oz calamari rings
- Lemons, for garnish
FAQ
- Do I need a special pan to make paella?
- No, a regular large skillet will work fine for making paella. Although traditionally cooked in a paella pan for even cooking, you can successfully make it using a 12×2 inch skillet.
- What type of rice should I use for paella?
- Spanish rice, such as “bomba” or “calaspara,” is recommended due to its ability to absorb water without becoming mushy. If unavailable, medium grain rice like Calrose can be used, but avoid long-grain or Arborio rice.
- Can I make paella without seafood?
- Yes, you can omit seafood and add more chicken or vegetables. For a vegetarian version, include a variety of vegetables like artichokes, green beans, and mushrooms.
- What is the key spice in paella, and can it be substituted?
- Saffron is a crucial spice in paella, providing its distinctive flavor. If it’s hard to find, you can substitute with 1 teaspoon of saffron powder, though using high-quality saffron is best.
- How is the socarrat achieved in paella?
- The socarrat, a flavorful crust at the bottom of the paella, is achieved by not stirring the rice during cooking. Allow the rice to form a crust by gently shaking the pan occasionally.
Tips
- Use a Regular Skillet: No need for a special paella pan; a large skillet works just fine. Just ensure that the rice is spread out evenly for even cooking.
- Avoid Stirring the Rice: Once the broth has been added, do not stir the rice to allow the formation of a flavorful crusty layer, known as socarrat, at the bottom of the pan.
- Substitute Ingredients Wisely: If you can’t find Spanish rice, opt for medium-grain rice like Calrose and adjust the broth quantity accordingly. Avoid using long-grain or Arborio rice as they aren’t suitable substitutes.
- Thaw Frozen Seafood Properly: If using frozen seafood, ensure it is fully thawed in the fridge overnight before cooking to maintain the right texture and flavor.
Equipment
- Saffron Threads – As saffron is a key ingredient and might not be readily available in all grocery stores, it can be purchased on Amazon.
- Spanish Rice (Bomba Rice, Calaspara Rice, Arroz Redonda) – If not available locally, you can find this specific type of rice, which is recommended for authentic paella, on Amazon.
