By: jecht DIY VIDEO
guide to making a delicious Spanish Paella. This recipe serves about 4-6 people.
### Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 cups Bomba or Arborio rice
- 4 cups chicken broth (or seafood broth)
- 1/2 teaspoon saffron threads (soaked in 2 tablespoons of warm water)
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound chicken thighs, cut into bite-sized pieces
- 1/2 pound chorizo sausage, sliced
- 1 pound seafood (shrimp, mussels, clams, squid), cleaned
- 1 cup frozen peas
- 1/2 cup chopped parsley
- 1 lemon, cut into wedges
### Materials and Tools:
- Large paella pan or wide, heavy-bottomed skillet
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle
- Bowl for soaking saffron
- Lemon squeezer (optional)
- Aluminum foil or lid for covering the pan
### Instructions:
1. **Prepare Ingredients:** Before starting, make sure all your ingredients are chopped, measured, and ready to go. Soak saffron threads in warm water.
2. **Cook Chicken and Chorizo:** Heat olive oil in a large paella pan or a wide, heavy-bottomed skillet over medium-high heat. Add the chicken pieces and cook until browned. Remove the chicken and set aside. In the same pan, add chorizo and cook until slightly crispy. Remove and set aside with the chicken.
3. **Cook Vegetables:** In the same pan, add the chopped onion and bell peppers. Sauté until they start to soften, about 5 minutes. Add minced garlic and cook for another minute.
4. **Add Rice and Spices:** Add the rice to the pan and stir to coat it with the oil and vegetables. Cook for about 2 minutes, stirring constantly. Add saffron threads (along with the soaking water), smoked paprika, salt, and pepper. Stir well.
5. **Add Broth and Simmer:** Pour in the chicken (or seafood) broth and bring to a boil. Reduce the heat to medium-low, cover, and let it simmer for about 15 minutes.
6. **Cook Meat and Seafood:** Add the browned chicken and chorizo back to the pan, spreading them evenly. Place the seafood on top, nestling it into the rice. Cover and cook for an additional 10-15 minutes, until the seafood is cooked through and the rice is tender. If using mussels or clams, discard any that don’t open.
7. **Add Peas and Garnish:** In the last few minutes of cooking, add the frozen peas and let them warm through. Sprinkle chopped parsley over the top.
8. **Serve:** Remove the pan from heat and let it sit for a few minutes. Serve your paella with lemon wedges on the side for squeezing over the top. Enjoy your meal!
Paella is a great dish to share with family and friends. Enjoy cooking! 🍋🍤🥘
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