Paella Recipe

I <3 Paella!

Ingredients

• 2 tablespoons olive oil
• 1 pound (450 g) chicken thighs, cut into bite-sized pieces
• 1 pound (450 g) shrimp, peeled and deveined
• 1 teaspoon smoked paprika
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon freshly ground black pepper
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup (approx. 200 g) fresh or frozen peas
• 2 cups (approx. 370 g) short-grain rice (e.g., Bomba or Arborio)
• 4 cups (950 ml) chicken or seafood stock (warm)
• ½ teaspoon saffron threads (soaked in 2 tablespoons warm water)
• Lemon wedges (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the pan
   • Warm a wide, heavy-bottomed paella pan (or large skillet) over medium-high heat.
   • Add the olive oil.
2. Brown the chicken
   • Season the chicken pieces with half the smoked paprika, salt, and pepper.
   • Add the chicken to the pan and cook until lightly browned, about 5–7 minutes.
   • Remove the chicken from the pan and set aside.
3. Cook the shrimp
   • Season the shrimp with a pinch of salt and the remaining smoked paprika.
   • Cook the shrimp in the same pan for about 2 minutes on each side, just until pink.
   • Remove and set aside with the chicken.
4. Sauté aromatics
   • Add the chopped onion, garlic, and sliced red bell pepper to the pan.
   • Cook until the onions become translucent, about 5 minutes.
5. Combine rice and broth
   • Stir the rice into the sautéed vegetables to coat and toast the grains slightly.
   • Add the warm chicken or seafood stock along with the saffron threads (and their soaking water).
   • Season with additional salt and pepper if needed.
6. Simmer and add protein
   • Return the chicken pieces to the pan, nestling them into the rice.
   • Reduce heat to medium-low and simmer for about 15 minutes, uncovered.
   • Once the rice starts to absorb most of the liquid, gently stir in the peas.
   • Arrange the shrimp on top of the rice.
   • Continue to cook for another 5–10 minutes, or until the rice is tender and the liquid is absorbed.
7. Rest and serve
   • Turn off the heat, cover the pan with aluminum foil or a lid, and let the paella rest for about 5 minutes.
   • Garnish with freshly chopped parsley and lemon wedges.
   • Serve hot and enjoy!

Tip: For a more authentic crispy bottom (known as the socarrat), let the paella cook a bit longer over low heat without stirring during the last few minutes of cooking.

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