Paella recipe easy
Paella is a rice dish originally from the Valencian Community. Paella is regarded as one of the community’s identifying symbols. It is one of the best-known dishes in Spanish cuisine.
This dish is low in calories, high in fiber, and packed with nutrients like vitamin C and potassium. Other dishes like grilled fish, seafood paella, and roasted vegetables are also healthy options that are high in protein and low in saturated fats.
One of the most famous dishes in Spanish cuisine is paella. Saffron is a key ingredient in Paella, adding both flavor and the characteristic golden color to the dish.
In the beginning the dish was prepared by farmers and farm laborers using the ingredients they had in hand such as rice, vegetables and sometimes rabbit or snail. Presently, this dish has become a symbol of Spanish cuisine.
Paella is enjoyed constantly in Spain, but it’s particularly popular during the warmer months, specially in spring and summer. This dish is often served at outdoor gatherings, festivals, and beachside restaurants, where people can enjoy its vibrant flavors and shared nature in the sunshine.
1/4 cup Extra virgin olive Oil
1 Onion , diced
1 bell pepper , diced (I like to use ½ red and ½ green)
4 cloves Garlic
3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
Bay leaf
1 teaspoon paprika , sweet or smoked
1 pinch saffron
Salt and pepper
¼ cup white wine (optional)
4 boneless , skinless chicken thighs , cut into pieces
¼ cup fresh chopped parsley
2 cups Spanish Rice (or any rice)
5 cups Chicken Broth
1/2 cup frozen peas
½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
1/2 lb Mussels (about 10-12), cleaned properly (beards off)
8 oz calamari rings
Lemons , for garnish
Add olive oil to a skillet over medium heat.
Add the onion, bell peppers and garlic and cook until onion is translucent.
Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes.
Add white wine and cook for 10 minutes. Taste and add salt if needed.
Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture after this)
Bring mixture to a boil. Reduce heat to medium low.
Give the pan a gentle shake back and forth just once or twice during cooking. (Do not ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
Cook for about 15-18 minutes (uncovered), then add the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes.
Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Garnish with fresh parsley and lemon slices.
Enjoy!!!
Biwash