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Irresistible Spanish Paella

Irresistible Spanish Paella: A Comforting Feast for All

Discover the secret behind this irresistible Spanish Paella, a blend of saffron-infused rice, succulent chicken, and juicy shrimp, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Spanish
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Bomba or Arborio rice This short-grain rice absorbs flavors beautifully.
  • 4 cups chicken broth Substitute with vegetable broth for a vegetarian version.
  • 1 pinch saffron threads Imparts an earthy flavor and rich color.
For the Protein
  • 1 pound boneless chicken thighs Feel free to swap with chorizo or rabbit for a twist.
  • 1 pound jumbo shrimp Other shellfish can be used as your preference.
For the Vegetables
  • 1 each red bell pepper Mix in seasonal veggies like green beans for extra flavor.
  • 1 each yellow bell pepper Their sweetness and color elevate the dish.
  • 4 cloves garlic Essential for a fragrant base.
  • 1 cup peas Replace with green beans if desired.
For Sautéing
  • 2 tablespoons olive oil Can be replaced with vegetable oil for a lighter option.

Equipment

  • large skillet
  • paella pan

Method
 

Step-by-Step Instructions
  1. In a large skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced boneless chicken thighs and sauté until golden brown for about 6–8 minutes.
  2. Stir in 4 minced garlic cloves and 1 diced red and 1 diced yellow bell pepper. Cook for approximately 5 minutes until vegetables soften.
  3. Add 2 cups of Bomba or Arborio rice, ensuring each grain is coated with oil. Stir in a pinch of saffron threads and toast for 2 minutes.
  4. Pour in 4 cups of chicken broth, bring to a boil. Reduce heat to low and simmer uncovered for about 20 minutes.
  5. Scatter 1 pound of jumbo shrimp and 1 cup of peas over the top of the rice, cover, and cook for an additional 5 minutes.
  6. Remove from heat and let the paella rest for about 5 minutes before serving, garnished with fresh parsley or lemon wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 58gProtein: 30gFat: 12gSaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 160mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 50mgCalcium: 5mgIron: 15mg

Notes

Resist stirring the rice once the broth is added to maintain the socarrat crust at the bottom.

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