Description
Spanish culinary magic comes alive in this authentic Paella, blending saffron-infused rice with succulent seafood and tender meats. Rich coastal flavors transport you directly to Valencia’s sun-drenched kitchens, promising a memorable dining experience.
Ingredients
Scale
Proteins:
- 1 pound Spanish chorizo, chunky chopped
- 1 pound chicken thighs, chopped
- 1 pound shrimp, peeled and deveined
Spices and Aromatics:
- 1 tablespoon smoked paprika
- 2 teaspoons saffron threads
- 3 garlic cloves, crushed
- Kosher salt
Base and Liquid Ingredients:
- 1/2 cup olive oil
- 2 plum tomatoes, grated
- 6 cups chicken broth
- 2 cups (400 grams) bomba rice
- Lemon wedges
Instructions
- Sizzle chorizo in hot oil until crisp and golden, then transfer to a separate plate.
- Season chicken pieces, sear in the same pan until rich brown color develops.
- Add minced garlic and diced tomatoes, allowing them to caramelize and release deep flavors.
- Sprinkle paprika and crumble saffron threads into the pan, stirring to distribute evenly.
- Pour in warm broth, bringing the mixture to a rolling boil.
- Gently scatter rice across the pan, ensuring even distribution without stirring.
- Cook at high heat for 5 minutes, then reduce to medium for another 5 minutes.
- Lower heat to a gentle simmer, allowing rice to absorb liquid for 15 minutes.
- Nestle shrimp into the rice, continue cooking for additional 10 minutes until seafood is opaque.
- Listen for the signature crackling sound of socarrat forming at the bottom of the pan.
- Remove from heat, let paella rest for 5 minutes to settle flavors.
- Garnish with fresh lemon wedges before serving, squeezing juice tableside for brightness.
Notes
- Sizzle chorizo briefly to avoid burning, keeping its rich flavor intact without losing texture.
- Select high-quality Spanish chorizo for authentic taste and deep smoky undertones.
- Create crispy bottom (socarrat) by listening for gentle crackling sound, indicating perfect rice caramelization.
- Adapt recipe easily for vegetarians by replacing meat with roasted vegetables like artichokes and bell peppers.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 6
- Calories: 533
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 36 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 130 mg