About the Dish:
Paella is a Spanish rice dish that originated in the Valencia region. It is a flavorful and colorful dish that is often made with a combination of meat, seafood, and vegetables. The dish is cooked in a large, shallow pan called a paellera, which allows the rice to cook evenly and develop a crispy bottom layer known as socarrat. Paella is traditionally seasoned with saffron, which gives it a vibrant yellow color and distinct flavor. It is a popular dish for special occasions and celebrations in Spain.
|Chorizo sausage||1/2 pound|
|Red bell pepper||1|
|Green peas||1 cup|
|Arborio rice||2 cups|
|Chicken broth||4 cups|
|Saffron threads||1/4 teaspoon|
|Black pepper||1/4 teaspoon|
|Olive oil||2 tablespoons|
- Step 1: Heat the olive oil in a paellera or large, shallow pan over medium heat. Add the chicken thighs and cook until browned on both sides. Remove the chicken from the pan and set aside.
- Step 2: Add the chorizo sausage to the pan and cook until crispy. Remove from the pan and set aside.
- Step 3: In the same pan, add the onion, garlic, and red bell pepper. Cook until softened.
- Step 4: Add the tomato, paprika, saffron, salt, and black pepper. Cook for a few minutes until the tomato has softened.
- Step 5: Add the rice to the pan and stir to coat it in the tomato mixture. Cook for a minute or two.
- Step 6: Pour in the chicken broth and bring to a simmer. Return the chicken and chorizo to the pan.
- Step 7: Cover the pan with a lid or aluminum foil and cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Step 8: Add the shrimp, mussels, and green peas to the pan. Cover and cook for another 5 minutes, or until the shrimp are pink and the mussels have opened.
- Step 9: Remove from heat and let the paella rest for a few minutes before serving. Serve hot.