Spanish Paella
1 hrYield: 6
A mixed seafood and chicken paella with saffron rice, seared until crispy on the bottom, finished with shrimp, mussels and calamari.
| prepPeel and devein shrimp, leaving tails on | ||||||||||
| prepClean mussels, remove beards | ||||||||||
| prepCut chicken thighs into pieces | ||||||||||
| 60 ml extra virgin olive oil | Sauté onion, pepper & garlic until translucent | Add tomato, bay leaf, paprika, saffron, salt & pepper; cook 5 min | Add wine, cook 10 min | Add chicken, parsley & rice; cook 1 min | Pour broth around pan, level rice, do not stir | Bring to boil, reduce to medium-low, shake gently once or twice | Cook uncovered 15–18 min until rice nearly tender | Nestle shrimp, mussels & calamari, sprinkle peas, cook 5 min | Remove from heat, cover with lid & towel, rest 10 min | Garnish with parsley & lemon, serve |
| 1 onion, diced | ||||||||||
| 1 bell pepper, diced (1/2 red and 1/2 green) | ||||||||||
| 4 cloves garlic | ||||||||||
| 3 roma tomatoes, very finely diced (or 225 g tomato sauce) | ||||||||||
| 1 bay leaf | ||||||||||
| 1 tsp paprika (sweet or smoked) | ||||||||||
| 1 pinch saffron threads | ||||||||||
| Salt and pepper to taste | ||||||||||
| 60 ml white wine | ||||||||||
| 4 boneless, skinless chicken thighs, cut into pieces | ||||||||||
| 15 g fresh chopped parsley, divided | ||||||||||
| 400 g Spanish rice | ||||||||||
| 1.2 l chicken broth | ||||||||||
| 75 g frozen peas | ||||||||||
| 225 g jumbo shrimp or prawns (about 12, peeled, tail on) | ||||||||||
| 225 g mussels (about 10–12, cleaned, beards off) | ||||||||||
| 225 g calamari rings | ||||||||||
| Lemons, for garnish | ||||||||||
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