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Spanish Paella

Spanish Paella

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Indulge in the vibrant flavors of homemade Spanish Paella, a classic dish that brings the essence of Spain right to your kitchen. This delightful one-pot meal features saffron-infused rice combined with tender chicken and an array of fresh seafood, making it perfect for any gathering or family dinner. With its colorful presentation and rich aromas, your guests will be captivated from the moment they enter your dining space. The recipe allows for customization, letting you add your favorite vegetables or proteins to create a unique masterpiece.

Ingredients

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  • 1/4 cup Extra virgin olive oil
  • 1 Onion (diced)
  • 1 bell pepper (diced; I like to use ½ red and ½ green)
  • 4 cloves Garlic
  • 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 pepper
  • ¼ cup white apple vinegar
  • 4 boneless, skinless chicken thighs (cut into pieces)
  • ¼ cup fresh chopped parsley (chopped, divided)
  • 2 cups Spanish rice
  • 5 cups Chicken broth
  • 1/2 cup frozen peas
  • ½ lb Jumbo shrimp or prawns (about 12 – peeled, tail on)
  • ½ lb Mussels (about 10-12; cleaned properly)
  • 8 oz calamari rings
  • Lemons (for garnish)

Instructions

  1. In a large skillet or paella pan, heat olive oil over medium heat. Sauté diced onion, bell pepper, and garlic until translucent.
  2. Stir in chopped tomatoes, bay leaf, paprika, saffron, salt, and pepper; cook for 5 minutes. Add white apple vinegar and simmer for an additional 10 minutes.
  3. Incorporate chicken pieces and rice; combine well for about 1 minute.
  4. Gradually pour in chicken broth without stirring; bring to boil then reduce to medium-low heat.
  5. Cook uncovered for 15–18 minutes before adding shrimp, mussels, calamari, and peas. Continue cooking until liquid is absorbed (about 5 more minutes).
  6. Remove from heat and let rest covered for 10 minutes before serving with parsley and lemon slices.

Nutrition

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