Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spanish Paella Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Maxine Dubois
  • Total Time: 1 Hour and 10 minutes
  • Yield: 6 people 1x

Description

This Spanish Paella Recipe is made saffron, chicken legs, bomba rice, onion, tomato sauce, chorizo, shrimp, mussels, and clams. 


Ingredients

Scale
  • 1/4 teaspoon saffron threads
  • 1 chicken bouillon cube
  • 1 1/2 pounds of chicken legs and thighs, cut up
  • 4 chorizo links
  • 3 tablespoons olive oil
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup of roasted red peppers
  • 1 (6 oz) can of tomato puree or tomato sauce
  • 2 cups of Bomba or Calasparra short grained rice
  • 1/2 cup of white wine
  • 5 cups of chicken broth
  • 12 clams, scrubbed
  • 12 mussels, scrubbed and debearded
  • 12 large shrimp, peeled and deveined
  • Salt and pepper, to taste
  • Lemon wedges to serve

Instructions

  1. Preheat your grill to medium-high heat. Add the paella pan on top and wait for 5 minutes. 
  2. Toast the saffron threads on the pan for 1 minute, moving frequently. Remove.
  3. In a small bowl, crush the saffron threads and dissolve them a cup of hot water. Add a bouillon cube as well and mix well until everything is fully dissolved.
  4. Add the olive oil and heat up the paella pan.
  5. Add the chicken pieces to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside. Add the chorizo slices to the pan and cook until they release their oils and become slightly crispy, about 6 minutes, turning frequently. When you remove, slice the chorizo.
  6. In the same pan, add the minced onion, roasted red pepper and garlic. Sauté until they become translucent and fragrant.
  7. Add the tomato puree or tomato sauce to the pan and cook for a few minutes to deepen the flavors.
  8. Stir in the rice, coating it with the tomato and chorizo mixture. Cook for a couple of minutes to toast the rice slightly.
  9. Pour in the white wine and cook until it evaporates, stirring occasionally.
  10. Slowly add the chicken broth to the pan, stirring gently. Pour in the saffron/bouillon water over the rice and season with salt and pepper to taste. Stir to combine all the ingredients.
  11. Arrange the browned chicken pieces and sliced chorizo in the paella.
  12. Close the grill lid and cook for about 10 minutes. Open the grill lid and add the mussels and the clams, and give it a nice stir. Close the grill lid and cook for another 10 minutes, or until the rice is almost cooked and most of the liquid has been absorbed.
  13. Open the grill lid and add the shrimp in the paella and cook for 5-10 minutes, or until the seafood is cooked through and the clams and mussels have opened.
  14. Remove from the grill and let the paella rest, covered, for a few minutes before serving.
  15. Serve the paella hot, garnished with lemon wedges for squeezing over the dish.

Notes

  • Use the Right Rice: For an authentic paella, it's important to use short-grain rice, specifically Bomba or Calasparra rice. These varieties have the ability to absorb liquid while remaining firm and separate during cooking, resulting in a perfect paella texture.
  • Sauté the Rice: Before adding the liquid, sauté the rice in olive oil for a few minutes. This helps the rice grains toast slightly and absorb the flavors of the other ingredients.
  • Develop Layers of Flavor: Building layers of flavor is key to a tasty paella. Sauté the onions and garlic until they are fragrant and slightly caramelized before adding the other ingredients. This helps enhance the overall flavor of the dish.
  • Use Homemade Broth: If possible, make your own chicken broth for the paella. It adds a depth of flavor that store-bought broth may lack. Simmer chicken bones, vegetables, and herbs in water to create a flavorful base.
  • Infuse with Saffron: Saffron is an essential ingredient in paella, adding a unique flavor and vibrant yellow color. Before adding the liquid, steep saffron threads in warm broth or white wine to release their aroma and color. This step ensures the saffron is evenly distributed throughout the dish.
  • Properly Distribute the Ingredients: Arrange the ingredients evenly in the paella pan, making sure the chicken, seafood, and other components are spread out. This ensures even cooking and allows the flavors to meld together.
  • Avoid Over-Stirring: While it's important to stir the paella occasionally to prevent sticking, try not to over-stir. Over-stirring can release excess starch from the rice, resulting in a mushy texture.
  • Allow for Socarrat: The socarrat is the crispy caramelized crust that forms at the bottom of the paella. To achieve this coveted layer, let the paella cook without stirring towards the end of the cooking process. Increase the heat slightly to create the desired crust.
  • Rest Before Serving: Once the paella is cooked, remove it from the heat and let it rest for a few minutes. This allows the flavors to settle and the rice to absorb any remaining liquid.
  • Serve with Lemon Wedges: Paella pairs beautifully with fresh lemon wedges. Squeeze some lemon juice over the paella just before serving to add a bright and tangy flavor.
  • Prep Time: 10 minutes
  • Cook Time: 1 Hour
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Spanish

Nutrition

  • Serving Size: 1
  • Calories: 535
  • Sugar: 3 g
  • Sodium: 1159 mg
  • Fat: 15 g
  • Saturated Fat: 3g
  • Carbohydrates: 59 g
  • Fiber: 3 g
  • Protein: 37 g
  • Cholesterol: 260 mg