Paella (Spain)

Cooking Time: 45 minutes

Paella is a traditional Spanish dish that originated in the Valencia region. It is a flavorful rice dish typically cooked in a wide, shallow pan and known for its vibrant colors and rich ingredients. It is a communal dish meant for sharing, making it a popular choice for family gatherings and celebrations. There are many regional variations of paella, with seafood paella (paella de mariscos) and mixed paella (paella mixta) being among the most popular.

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Ingredients (Serves 4)

• 2 tablespoons olive oil

• 200g chicken thighs, cut into bite-sized pieces

• 200g chorizo, sliced

• 200g prawns, peeled and deveined

• 200g mussels, cleaned and debearded

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 red bell pepper, chopped

• 2 tomatoes, grated (or 200g canned diced tomatoes)

• 300g Bomba or Arborio rice

• 1 liter chicken or fish stock (warm)

• 1 teaspoon smoked paprika

• 1/2 teaspoon saffron threads (soaked in 2 tablespoons of warm water)

• 1/2 teaspoon turmeric (optional, for extra color)

• Salt and pepper to taste

• Lemon wedges, for garnish

• Fresh parsley, chopped (for garnish)

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Instructions

Prepare the ingredients

• Soak the saffron in 2 tablespoons of warm water and keep it aside. Warm the stock in a separate pot.

Sear the chicken and chorizo

• Heat 1 tablespoon of olive oil in a large paella pan or wide skillet over medium heat. Add the chicken and chorizo and cook until browned on all sides. Remove from the pan and set aside.

Cook the vegetables

• In the same pan, add another tablespoon of olive oil. Add the onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened. Add the grated tomatoes and cook for another 5 minutes until the mixture reduces.

Add the rice and spices

• Stir in the rice, smoked paprika, and soaked saffron (along with its liquid). Cook the rice for about 2 minutes, coating it well with the tomato mixture.

Add the stock and protein

• Pour in the warm chicken or fish stock. Stir everything together, then return the chicken and chorizo to the pan. Spread the rice and ingredients evenly in the pan. Do not stir anymore to achieve the desired crispy bottom (called "socarrat").

Add the seafood

• After about 10 minutes of simmering, arrange the prawns and mussels on top of the rice. Cover the pan loosely with foil and cook for another 10-12 minutes, until the seafood is cooked and the rice has absorbed most of the liquid.

Rest and garnish

• Remove the pan from the heat and let the paella rest for 5 minutes. Garnish with lemon wedges and fresh parsley before serving.