paella
Next Dish: Placinte
Paella is a traditional Spanish dish originating from Valencia. It is a rice dish that can include a variety of ingredients but is most often associated with seafood, chicken, and rabbit, cooked with saffron-infused rice in a large, shallow pan. The name comes from the Valencian word for "pan". Paella is often cooked outdoors and served at large gatherings, making it a symbol of hospitality in Spanish culture.
Recipe
Ingredients:
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1.5 cups short-grain rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 can diced tomatoes
4 cups chicken broth
2 chicken thighs, boneless and skinless, cut into chunks
1 link Spanish chorizo sausage, sliced
1 pound shrimp, peeled and deveined
1/2 pound mussels, cleaned and debearded
1/2 pound clams, cleaned
1/2 cup frozen peas
Instructions:
Heat the olive oil in a large paella pan or frying pan over medium heat. Add the onion, bell pepper, and garlic to the pan and sauté until the vegetables are soft and translucent.
Add the rice to the pan and stir well to coat the grains in the oil. Cook for a couple of minutes until the rice becomes slightly translucent.
Add the saffron, bay leaf, parsley, tomatoes, and half of the chicken broth to the pan. Stir well and simmer for about 10 minutes or until most of the liquid has been absorbed by the rice.
Add the chicken and chorizo to the pan and cook until the chicken is fully cooked and the chorizo is slightly crispy.
Add the shrimp, mussels, clams, and the rest of the chicken broth to the pan. Cover the pan and simmer for about 15 minutes or until the seafood is cooked and the rice is tender and has absorbed most of the liquid.
Stir in the frozen peas and cook for a couple more minutes until the peas are heated through. Serve the paella hot.