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Spanish Paella

A vibrant and flavorful one-pan dish filled with chicken, shrimp, mussels, and rich saffron-infused rice, perfect for impressing guests and indulging yourself.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Spanish
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Bomba rice or Arborio rice These varieties soak up liquid beautifully.
  • 4 cups chicken broth
  • 1/2 teaspoon saffron threads Gives distinct flavor and gorgeous color.
  • 1 lb chicken thighs, chopped
  • 1 lb shrimp, peeled and deveined
  • 1 lb mussels, cleaned
  • 1 each onion, diced
  • 4 cloves garlic, minced Toasting enhances flavor.
  • 1 each red bell pepper, diced
  • 1 cup peas (fresh or frozen)
  • 1/2 cup olive oil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Lemon wedges for serving
  • Fresh parsley for garnish

Method
 

Cooking
  1. In a large paella pan or skillet, heat olive oil over medium heat. Add the chicken thighs and brown them. Remove and set aside.
  2. In the same pan, add the onion, garlic, and red bell pepper. Sauté until softened, about 5 minutes.
  3. Stir in the rice, saffron, and paprika, cooking for another minute to toast the rice.
  4. Pour in the chicken broth and bring to a simmer. Return the chicken to the pan and season with salt and pepper.
  5. Cook without stirring for about 15 minutes, then add the peas, shrimp, and mussels on top of the rice.
  6. Cover with a lid or foil and cook for another 10 minutes until the seafood is cooked and the rice has absorbed all the liquid.
  7. Remove from heat and let it sit for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Notes

Serve straight from the pan for a rustic presentation. Store leftovers in the fridge for up to 3 days, or freeze for 2 months. Add a splash of broth when reheating to maintain moisture.