paella recipe

Ingredients

• 2 cups Bomba rice (or other short-grain rice)
• 8 cups Chicken broth
• 1 lb Chicken thighs, bone-in and skin-on, cut into large pieces
• 1/2 lb Chorizo sausage, sliced
• 1/2 lb Shrimp, peeled and deveined
• 1/2 lb Mussels, scrubbed and debevened
• 1 cup Frozen peas
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 Red Bell Pepper, chopped
• 1 tsp Saffron threads
• 1/2 tsp Smoked Paprika
• 1/4 cup Olive oil
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions

1. Heat olive oil in a large paella pan or skillet over medium-high heat.
2. Add chicken and chorizo and cook until browned on all sides.
3. Add onion and bell pepper and cook until softened, about 5 minutes.
4. Stir in garlic and smoked paprika and cook for 1 minute.
5. Add saffron threads and stir to infuse the oil.
6. Pour in chicken broth and bring to a boil.
7. Reduce heat to medium-low and simmer for 15 minutes.
8. Add rice and stir to coat evenly. Do not stir after this point.
9. Arrange shrimp and mussels around the pan.
10. Cook for 8-10 minutes, or until rice is cooked and liquid is absorbed.
11. Stir in frozen peas during the last 2 minutes of cooking.
12. Remove from heat and cover with a clean kitchen towel for 5-10 minutes to steam.

Notes

• A paella pan is ideal for this recipe, but a large, wide skillet will work.
• Don’t stir the paella after adding the rice; this is crucial for developing the socarrat (the crispy bottom layer).
• The socarrat is highly prized and considered a sign of a well-made paella.
• To check for doneness, insert a toothpick into the rice. It should come out clean.
• Paella is best served immediately with lemon wedges.