Seafood Paella
Ingredients
- 1/4 cup extra virgin olive oil
- 1 onion diced
- 1 bell pepper diced
- 4 cloves garlic
- 3 roma tomatoes very finely diced
- 1 Bay leaf
- 1 tsp paprika sweet or smoked
- 1 pinch saffron threads
- salt to taste
- black pepper to taste
- 1/4 cup white wine
- 4 boneless skinless chicken thighs cut into pieces
- 1/4 cup chopped fresh parsley divided
- 2 cups Spanish rice
- 5 cups chicken broth
- 1/2 cup frozen peas
- 1/2 pound jumbo shrimp or prawns Approx. 12, peeled with tail on
- 1/2 pound mussels Approx. 10-12, cleaned/no beard
- 8 oz calamari rings
- fresh lemons for garnish
Instructions
- 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.
- 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 (don't stir the rice again, a crispy crust will form at the bottom, called a socarrat).
- Cook for about 15-18 minutes (uncovered), then nestle 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 for some reason 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, serve, and enjoy.
Notes
Rice: Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella. If necessary you can substitute a medium grain rice, like Calrose rice, and reduce the broth to 3 ¾ cups.
Meat: you could also use pork, turkey, rabbit, chorizo, or a combination of them.
Seafood: You can use any combination of your favorite seafood including clams, scallops, and chopped pieces of fish.
Saffron: this may be the most important ingredient, so it’s best to buy a high-quality variety.
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