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Before you jump to Spanish Paella recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got insight from reading it, now let’s go back to spanish paella recipe. To cook spanish paella you only need 21 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Spanish Paella:
- Provide chicken thighs (small-medium)
- Provide dry thyme
- Use paprika
- Provide salt
- You need ground pepper
- Prepare olive oil
- Provide Spanish chorizo sausage
- Take red onion (large), chopped
- Provide red bell pepper, seeded, cut into 1” pieces
- Get garlic cloves, crushed
- Take crushed tomatoes, drained
- Get coriander powder
- Take Spanish rice, short-medium grain
- Provide saffron threads (it’s expensive, but key!)
- Prepare chicken stock (warm)
- Use raw medium shrimp, peeled with tails on
- Get firm fish fillet, sliced into 1” pieces
- You need mussels or small-medium clams, cleaned
- Use sweet peas (frozen), thawed @ room temp
- Prepare fresh parsley, coarsely chopped
- You need lemons, (1 for juice, 1 for garnish for the plates)
Steps 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.
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