Description
Make authentic Spanish Paella with saffron rice, chicken, and seafood. A flavorful one-pan dish perfect for any occasion!
Ingredients
Scale
Produce:
- 1/4 cup Extra virgin olive oil (Spanish EVOO if you have it)
- 1 Onion, diced
- 1 Bell pepper, diced (½ red and ½ green)
- 4 cloves Garlic, minced
- 3 Roma tomatoes, very finely diced (or 8 oz. tomato sauce)
- ¼ cup fresh chopped parsley, divided
- ½ cup frozen peas
- Lemons, for garnish
Spices & Seasonings:
- 1 Bay leaf
- 1 teaspoon paprika (sweet or smoked)
- 1 pinch saffron threads*
- Salt and pepper
Liquids:
- ¼ cup white wine
- 5 cups Chicken Broth*
Proteins:
- 4 boneless, skinless chicken thighs, cut into pieces*
- ½ lb Jumbo Shrimp or prawns (about 12), peeled, tail on
- ½ lb Mussels (about 10-12), cleaned properly (beards off)
- 8 oz calamari rings
Grains:
- 2 cups Spanish Rice*
Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion, bell peppers, and garlic. Sauté for 3-4 minutes until the onion turns translucent.
- Stir in the diced tomatoes, bay leaf, paprika, saffron, salt, and pepper. Let the mixture cook for about 5 minutes, stirring occasionally.
Step 2: Deglaze with Wine
- Pour in the white wine and stir well. Let it simmer for 10 minutes until the liquid reduces slightly.
Step 3: Add Chicken and Rice
- Add the chopped chicken thighs to the skillet and cook for about 3 minutes, stirring occasionally.
- Stir in 2 tablespoons of chopped parsley and the Spanish rice, coating it well with the mixture.
Step 4: Add Broth and Cook the Rice
- Slowly pour the chicken broth around the pan, ensuring the rice is evenly spread. Do not stir the mixture after this point.
- Bring the liquid to a gentle boil, then reduce the heat to medium-low. Let the rice cook uncovered for about 15-18 minutes, occasionally shaking the pan gently.
Step 5: Add the Seafood
- Nestle the shrimp, mussels, and calamari into the rice.
- Sprinkle the frozen peas over the top.
- Continue cooking for 5 more minutes, or until the seafood is cooked through and the liquid is mostly absorbed.
Step 6: Let It Rest
- Remove the pan from the heat and cover it with foil or a lid.
- Place a kitchen towel over the top and let the paella rest for 10 minutes.
Step 7: Garnish and Serve
- Sprinkle with the remaining fresh parsley and garnish with lemon wedges. Serve hot and enjoy!
Notes
- Spanish Rice (Bomba, Calasparra, or Arroz Redonda) is ideal. If substituting, use medium-grain rice like Calrose and reduce broth to 3 ¾ cups.
- For an extra-rich broth, use homemade seafood or chicken stock.
- Be sure to properly clean and prep the mussels before cooking
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Keywords: Spanish Paella, Authentic Paella, Seafood Paella, Chicken Paella, Easy Paella Recipe, Saffron Rice, Spanish Cuisine, One-Pan Meal