Description
Paella is Spain’s beloved dish, a vibrant medley of saffron-infused rice, tender chicken, succulent shrimp, and fresh mussels. This authentic recipe captures the sun-soaked essence of coastal cuisine, making it a perfect centerpiece for gatherings or cozy dinners. Each bite offers a burst of flavor that transports you to a Mediterranean paradise.
Ingredients
Scale
- 1 cup Bomba or Arborio rice
- 1 lb boneless chicken thighs, chopped
- 8 oz shrimp, peeled and deveined
- 8 oz fresh mussels, cleaned
- 1/4 tsp saffron threads
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup peas (fresh or frozen)
- 3 cups chicken broth
- 2 tbsp olive oil
Instructions
- Prepare all ingredients: chop chicken into bite-sized pieces; dice bell peppers and onion; mince garlic.
- In a large paella pan or skillet over medium heat, heat olive oil and saut? chicken until golden brown (~6 minutes). Remove chicken but keep any drippings in the pan.
- Saut? onions until translucent (~3 minutes), then add garlic, bell peppers, and peas; stir until fragrant.
- Add rice and saffron dissolved in warm water. Pour in broth to cover by about an inch; bring to a gentle boil before reducing heat to simmer.
- After ~10 minutes of simmering, layer shrimp and mussels on top without stirring.
- Once most liquid is absorbed (about 15 minutes), turn off heat and let rest covered for another 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: Spanish
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 540
- Sugar: 4g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg