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–+ servings

Spanish Paella

A traditional Spanish rice dish originating from Valencia, featuring a variety of seafood, meats, and vegetables, all cooked together in a single pan.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Spanish
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Seafood and Meat
  • 200 g chicken thighs boneless, skinless, cut into pieces
  • 200 g chorizo sausage sliced
  • 200 g shrimp peeled and deveined
  • 200 g mussels cleaned and debearded
Vegetables
  • 1 medium onion chopped
  • 1 medium red bell pepper chopped
  • 3 cloves garlic minced
  • 200 g green peas fresh or frozen
Rice and Spices
  • 300 g Bomba rice or other short-grain rice
  • 1 tsp saffron threads soaked in warm water
  • 1 tsp paprika smoked or sweet
  • 1 liter chicken broth or seafood broth
Garnish
  • 2 tbsp olive oil for cooking
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

Prepare the Base
  1. Heat olive oil in a paella pan over medium heat. Add the chicken and chorizo, cooking until browned.
  2. Add onion, red bell pepper, and garlic. Sauté until softened, about 5 minutes.
Cook the Rice
  1. Stir in the rice, saffron, and paprika, mixing well to coat the rice with the oil and spices.
  2. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes without stirring.
Add Seafood
  1. After 15 minutes, add shrimp, mussels, and green peas on top of the rice. Cover and cook for an additional 10 minutes until seafood is cooked and rice is tender.
Serve
  1. Remove from heat and let it rest for 5 minutes. Garnish with parsley and lemon wedges before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 5gFiber: 3gSugar: 2g

Notes

Paella is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

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