Paella

Cuisines

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Recipe

Ingredients

1 cup	Bomba rice or short-grain rice
2 tablespoons	olive oil
1	small onion, finely chopped
2 cloves	garlic, minced
1	red bell pepper, sliced
1	tomato, diced
1/2 teaspoon	smoked paprika
1/4 teaspoon	saffron threads
3 cups	chicken or vegetable broth
200 grams	chicken thighs, cut into pieces
150 grams	shrimp, peeled and deveined
100 grams	mussels, cleaned
100 grams	calamari, sliced into rings
1/2 cup	frozen peas
—	salt to taste
—	black pepper to taste
1 lemon	cut into wedges for serving
2 tablespoons	fresh parsley, chopped

Instructions

1. 1 Heat olive oil in a large paella pan over medium heat.
2. 2 Add the chicken pieces and cook until browned on all sides. Remove and set aside.
3. 3 In the same pan, add the onion and garlic, sauté until the onion is translucent.
4. 4 Add the red bell pepper and tomato, cooking until the tomato softens.
5. 5 Stir in the smoked paprika and saffron threads, cooking for another minute.
6. 6 Add the rice and stir well to coat the grains with the oil and spices.
7. 7 Pour in the broth and season with salt and pepper to taste.
8. 8 Bring the mixture to a boil, then reduce the heat to a simmer.
9. 9 Return the chicken pieces to the pan, arranging them evenly.
10. 10 After 10 minutes, add the shrimp, mussels, and calamari, tucking them into the rice.
11. 11 Scatter the peas over the top and continue to cook until the rice is tender and the seafood is cooked through, about 10-15 minutes.
12. 12 Remove the pan from the heat and cover with a clean kitchen towel.
13. 13 Let the paella rest for 5 minutes before serving.
14. 14 Garnish with fresh parsley and serve with lemon wedges.