Delicious Paella
Ingredients
- 1.5 cups Bomba rice (or Calasparra)
- 4 cups chicken or seafood stock
- 1/2 tsp saffron threads, bloomed in warm water
- 2 tsp smoked paprika (pimentón)
- 2 cloves garlic, minced
- 1/2 onion, finely diced
- 1/2 lb chicken thighs, boneless, chopped
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup peas
- 1 red bell pepper, sliced
- Olive oil
- Salt to taste
- Lemon wedges, for garnish
Instructions
- Sauté aromatics: In olive oil, cook onion, garlic, and smoked paprika until soft.
- Brown the chicken: Add and sear chicken until golden brown.
- Add vegetables: Stir in bell pepper and peas.
- Toast the rice: Add rice and sauté for 1–2 minutes.
- Add stock and saffron: Pour in warm stock and saffron liquid. Do not stir.
- Simmer: Cook uncovered for 15–18 minutes until liquid is absorbed.
- Add shrimp: Place shrimp on top during final 5 minutes.
- Create socarrat: Increase heat slightly in the last 2 minutes to form a crisp bottom.
- Rest and serve: Let it sit 5 minutes. Garnish with lemon wedges and serve hot.
Notes
Notes
- Use a paella pan or wide skillet to promote even cooking.
- Do not stir the rice after stock is added.
- Bloom saffron in warm water for maximum aroma and color.
- Optional: top with chopped parsley or drizzle of homemade allioli.