Paella

Here’s a classic Spanish Paella recipe:

Ingredients:

• 2 cups Bomba or Arborio rice
• 4 cups chicken broth (or seafood broth)
• 1/2 tsp saffron threads
• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tomatoes, grated
• 1/2 lb chorizo, sliced
• 1/2 lb chicken thighs, cut into pieces
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels or clams, cleaned
• 1/2 cup peas
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Prepare the Saffron Broth:
   • Warm the chicken broth in a pot, add saffron threads, and let them steep while you prepare the other ingredients.
2. Cook the Chicken and Chorizo:
   • Heat olive oil in a large paella pan or wide skillet over medium heat.
   • Add the chicken pieces and chorizo, cooking until browned on all sides. Remove from the pan and set aside.
3. Sauté the Vegetables:
   • In the same pan, add the onion, garlic, and bell peppers. Sauté until softened, about 5 minutes.
   • Stir in the grated tomatoes and smoked paprika. Cook until the mixture thickens slightly.
4. Add the Rice:
   • Stir the rice into the vegetable mixture, ensuring it is well-coated with the oil and flavors. Cook for 2-3 minutes to toast the rice.
5. Add the Saffron Broth:
   • Pour in the saffron-infused broth and bring the mixture to a simmer. Do not stir the rice from this point onward.
6. Cook the Paella:
   • Return the chicken and chorizo to the pan, arranging them evenly across the top of the rice.
   • After about 10 minutes, add the shrimp, mussels, and peas. Continue cooking until the seafood is cooked through and the rice is tender, about 10-15 more minutes.
7. Finish and Serve:
   • Once the liquid is absorbed and the rice is cooked, remove the pan from the heat. Cover it with a clean kitchen towel and let it rest for 5 minutes.
   • Garnish with fresh parsley and lemon wedges before serving.

Enjoy your homemade Paella!