Hello, I’m Clara. Today, I will show you a way to make spanish paella recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spanish Paella Recipe
Spanish Paella is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Spanish Paella is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook spanish paella using 21 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Spanish Paella:
- Take 8 chicken thighs (small-medium)
- Prepare 2 tsp dry thyme
- Get 2 tsp paprika
- Prepare 1 tsp salt
- Make ready 1 tsp ground pepper
- Get 5 tbs olive oil
- Get 1 lb Spanish chorizo sausage
- Take 1 red onion (large), chopped
- Prepare 1 red bell pepper, seeded, cut into 1” pieces
- Take 4 garlic cloves, crushed
- Get 1 can (16 oz.) crushed tomatoes, drained
- Get 1/2 tsp coriander powder
- Prepare 2 cups Spanish rice, short-medium grain
- Make ready 1 tsp saffron threads (it’s expensive, but key!)
- Prepare 3 1/2 cups chicken stock (warm)
- Get 16 raw medium shrimp, peeled with tails on
- Prepare 10 oz. firm fish fillet, sliced into 1” pieces
- Get 12 mussels or small-medium clams, cleaned
- Prepare 1 cup sweet peas (frozen), thawed @ room temp
- Prepare 1/2 cup fresh parsley, coarsely chopped
- Make ready 2 lemons, (1 for juice, 1 for garnish for the plates)
Instructions to make Spanish Paella:
- Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes.
- Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side. Turn the chicken over again, and add the chorizo sausage.
- Brown both sides of chicken and sausage for 4 minutes per side. When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter.
- Lower the heat (medium-low) and sauté onion and bell pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes, cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander.
- Fold in the rice with a spoon, stirring to coat the grains. Sprinkle the saffron threads into the rice. Pour in the chicken stock, simmer for 10 minutes. Rotate the pan around the heat so that the rice cooks evenly and starts to absorb the liquids. [Do not cover or stir]
- Add the shrimp and fish evenly around the pan. Next add the chicken and the sausage (sliced 1/2”). Gently fold all of the pan pieces together with a large spoon, turning the mixture over a 3-4 times.
- Place the mussels (or clams) evenly around the pan. Let this simmer without stirring, until the rice is al dente, about 15 minutes.
- Scatter the thawed peas on top, continue to cook for 5 minutes. Cover the pan (with a round pizza pan) until the paella looks fluffy and moist and the mussels have opened.
- Uncover the pan and drizzle squeezed lemon juice over the paella. Remove any un-opened mussels (or clams). Take the pan off of the heat and allow it to rest for a few minutes and garnish the top with chopped parsley.
- Bring the pan to the table served warm using a large spoon to serve. Use lemon wedges on the plates for a garnish. Serve with home-made Sangria (yes!) or your favorite beverage.
So that’s going to wrap this up with this exceptional dish spanish paella recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
