Description
Saffron-infused Spanish paella brings Valencia’s coastal charm to your kitchen, blending rice, seafood, and aromatic spices. Culinary adventurers will savor this authentic dish that transports palates to Mediterranean shores.
Ingredients
Scale
- 1 lb (0.45 kg) boneless, skinless chicken thighs, cut into chunks
- ½ lb (0.23 kg) Spanish chorizo or smoked sausage, sliced
- ½ lb (0.23 kg) large shrimp, peeled and deveined
- 1 ½ cups arborio rice or bomba rice
- 4 cups (0.95 L) chicken broth (warm)
- 2 tbsps olive oil
- 1 small onion, diced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup canned diced tomatoes (drained)
- ½ cup frozen peas
- ¼ tsp saffron threads (steeped in 2 tbsps warm water)
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- fresh parsley, for garnish
- lemon wedges, for serving
Instructions
- Sear and Infuse: Heat olive oil in a paella pan, brown chicken pieces until golden, then set aside. In the same pan, caramelize sausage and sauté onions, bell peppers, and garlic until softened.
- Build the Base: Toast rice in the vegetable mixture, awakening its nutty essence. Enhance with saffron water, paprika, salt, and pepper, creating a robust flavor foundation.
- Liquid Integration: Pour warm chicken broth and crushed tomatoes into the pan. Reintroduce seared chicken, allowing ingredients to meld and develop a rich, complex profile.
- Simmer and Develop: Reduce heat, letting rice absorb liquid without stirring. Develop the coveted socarrat (crispy bottom) during 15-20 minutes of uncovered cooking.
- Seafood Finale: Layer shrimp and sweet peas across the surface. Cover briefly to steam seafood, ensuring shrimp turn pink and rice reaches perfect tenderness.
- Rest and Garnish: Remove from heat, letting paella settle and flavors harmonize. Sprinkle fresh parsley and serve with lemon wedges, inviting a bright citrus accent to this Spanish culinary treasure.
Notes
- Choose the Right Pan: Use a wide, shallow paella pan or large skillet to ensure even cooking and develop that signature crispy bottom layer called “socarrat”.
- Saffron Selection Matters: Invest in high-quality saffron threads for authentic flavor; steep them in warm water to release maximum color and aromatic essence.
- Control Rice Moisture: Avoid stirring rice during cooking to prevent releasing starches and maintain the distinct grain texture typical of traditional paella.
- Seafood Timing is Crucial: Add shrimp towards the end of cooking to prevent overcooking, ensuring they remain tender and succulent without becoming rubbery.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 5
- Calories: 590
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 130 mg