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smokey staff

Paella Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 5 Person
Course: Main Course
Cuisine: Spanish
Calories: 600
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups Bomba rice
  • 3 1/2 cups chicken broth
  • 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 pcs tomatoes, diced
  • 1/2 cup green beans, trimmed and cut into 2-inch pieces
  • 1/2 cup peas (fresh or frozen)
  • 1/2 pound shrimp, deveined and shelled
  • 1/2 pound mussels, scrubbed and debearded
  • 1/2 pound clams, scrubbed
  • 1/2 pound chicken thighs, cut into bite-sized pieces
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Lemon wedges and fresh parsley for garnish

Equipment

  • 1 Large paella pan or wide, shallow skillet
  • 1 Wooden spoon or spatula
  • 1 Sharp Knife:
  • 1 Cutting Board:

Method
 

  1. Prepare the Saffron:
    Ø Soak the saffron threads in 2 tablespoons of warm water and set aside.
  2. Cook the Chicken:
    Ø Heat olive oil in the paella pan over medium-high heat.
    Ø Add the chicken pieces and cook until browned on all sides. Remove from the pan and set aside.
  3. Cook the Sofrito:
    Ø In the same pan, add the chopped onion and garlic. Sauté until the onion is translucent.
    Ø Add the red and green bell peppers, and cook until they start to soften.
    Ø Stir in the diced tomatoes and cook for about 5 minutes, until the mixture thickens into a sofrito.
  4. Add the Vegetables:
    Ø Add the green beans and peas to the sofrito. Cook for a few minutes until they start to soften.
  5. Incorporate the Rice:
    Ø Stir in the Bomba rice, making sure it’s well-coated with the sofrito and oil.
    Ø Add the smoked paprika, and season with salt and pepper to taste.
  6. Add the Broth and Saffron:
    Ø Pour in the chicken broth and the saffron mixture.
    Ø Stir everything together, then let it come to a gentle simmer.
  7. Cook the Paella:
    Ø Arrange the chicken pieces back into the pan.
    Ø Cook uncovered for about 15 minutes, stirring occasionally to prevent the rice from sticking.
    Ø Add the shrimp, mussels, and clams, tucking them into the rice.
    Ø Continue to cook for another 10-15 minutes, until the rice is tender and the seafood is cooked through. The mussels and clams should open—discard any that do not.
  8. Create the Socarrat:
    Ø Increase the heat to medium-high for the last few minutes to create the socarrat, the crispy layer of rice at the bottom of the pan. Listen for a gentle crackling sound, but be careful not to burn it.
  9. Garnish and Serve:
    Ø Remove the paella from the heat and let it rest for 5 minutes.
    Ø Garnish with lemon wedges and fresh parsley before serving.
    Ø Serve the paella family-style, straight from the pan.