Recipe-Spanish Paella
Spanish Paella
Indulge in the vibrant flavours of Spain with our mouthwatering Paella recipe… This iconic dish combines fresh seafood, tender chicken and colourful vegetables, all nestled in saffron-infused rice. Each bite is a delightful explosion of flavours, transporting you to the sunny shores of the Mediterranean. Get ready to savour the taste of culinary excellence with this delectable dish!
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups Arborio rice
• 4 cups chicken or vegetable
Broth
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 1 cup green beans, trimmed and halved
• 500 grams prawns, peeled and deveined
• 500 grams mussels, cleaned and debearded
• 500 grams chicken thighs, boneless and skinless, cut into bite-sized pieces
• Salt and pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish
Method
1. In a large paella pan or skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant and translucent.
2. Add the sliced bell peppers to the pan and cook for a few minutes until they start to soften.
3. Stir in the Arborio rice, ensuring it is well coated with the oil and vegetable mixture. Toast the rice for a couple of minutes, stirring constantly.
4. In a separate pot, bring the chicken or vegetable broth to a simmer. Dissolve the saffron threads in a small amount of hot water, then add it to the broth along with the smoked paprika and dried thyme. Stir well to combine.
5. Gradually pour the simmering broth mixture into the paella pan, stirring gently to distribute the liquid evenly. Reduce the heat to low and let the rice simmer for about 15-20 minutes, or until most of the liquid has been absorbed.
6. Meanwhile, blanch the green beans in boiling water for a few minutes until they are slightly tender. Drain and set aside.
7. Season the prawns and chicken pieces with salt and pepper. In a separate skillet, cook the prawns and chicken over medium heat until they are cooked through and no longer pink. Remove from heat and set aside.
8. Once most of the liquid has been absorbed by the rice, gently arrange the cooked prawns, chicken, blanched green beans, peas, and mussels on top. Cover the paella pan with a lid or aluminium foil and let it cook for about 10 minutes, or until the mussels have opened and the rice is cooked through.
9. Remove from heat and let the paella rest for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges on the side.
10. Dive into the flavours of this vibrant Paella, squeezing the lemon wedges over the dish to add a refreshing burst of citrus!