Description
Spanish Paella is a traditional rice dish packed with flavor, seafood, and chicken.
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 onion, diced
- 1 bell pepper, diced (½ red, ½ green recommended)
- 4 cloves garlic, minced
- 3 Roma tomatoes, very finely diced (or 8 oz tomato sauce)
- 1 bay leaf
- 1 teaspoon paprika (sweet or smoked)
- 1 pinch saffron threads
- Salt and black pepper, to taste
- 1/4 cup chicken broth mixed with 2 tablespoons white grape juice
- 4 boneless, skinless chicken thighs, cut into pieces
- 1/4 cup fresh parsley, chopped and divided
- 2 cups Spanish rice (bomba, calasparra, or similar)
- 5 cups chicken broth
- 1/2 cup frozen peas
- 1/2 lb jumbo shrimp or prawns, peeled with tails on
- 1/2 lb mussels, cleaned and debearded
- 8 oz calamari rings
- Lemon wedges, for garnish
Instructions
- Heat olive oil in a wide skillet or large pan over medium heat. Add onion, bell pepper, and garlic and cook until onion is translucent.
- Add tomatoes, bay leaf, paprika, saffron, salt, and pepper. Stir and cook for 5 minutes. Add the broth–grape juice mixture and cook for about 10 minutes. Taste and adjust seasoning if needed.
- Add chicken pieces, 2 tablespoons of chopped parsley, and rice. Cook for 1 minute, stirring gently.
- Slowly pour the chicken broth evenly around the pan. Gently shake the pan to level the rice. Do not stir from this point forward.
- Bring to a boil, then reduce heat to medium-low. Cook uncovered for 15–18 minutes, gently shaking the pan once or twice during cooking.
- Nestle shrimp, mussels, and calamari into the rice. Sprinkle peas on top and cook for about 5 more minutes, until most liquid is absorbed and rice is nearly tender. If needed, add up to 1/4 cup additional broth and continue cooking.
- Remove from heat, cover with foil or a lid, and place a kitchen towel over the top. Let rest for 10 minutes.
- Garnish with remaining parsley and lemon wedges before serving.
Notes
- Rice: Spanish rice is traditional. If substituting medium-grain rice (such as Calrose), reduce broth to 3 3/4 cups.
- Seafood: You may adjust the seafood combination or omit it entirely and add more chicken or vegetables.
- Broth: Fish stock may be used instead of chicken broth if preferred.
- Saffron: High-quality saffron gives the best flavor. Saffron powder may be substituted if needed.
- Vegetable version: Omit meat and seafood and add vegetables such as artichokes, green beans, mushrooms, olives, or asparagus.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 535 kcal
- Sugar: 3 g
- Sodium: 1159 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 260 mg
Keywords: Spanish Paella, Rice Dish, Seafood, Chicken