Paella
PrintPaella
Paella is a traditional Spanish dish from Valencia, featuring a vibrant blend of seafood, chicken, rabbit, and saffron-infused rice. The dish is cooked in a wide, shallow pan, allowing the flavors to meld beautifully. The socarrat, or crispy bottom layer of rice, is a prized part of the dish, adding texture and flavor.
- Total Time: 1 h 30 min
- Yield: 6 portions 1x
- Category: High
Ingredients
Units
Scale
- 1 lb chicken thighs, chopped
- 1/2 lb rabbit, chopped (optional)
- 1/2 lb shrimp
- 1/2 lb mussels
- 1 cup green beans
- 1 cup tomatoes, chopped
- 1 cup rice (Bomba or Arborio)
- 4 cups chicken or seafood broth
- 1 tsp saffron threads
- 1 tsp paprika
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 2 tbsp olive oil
Instructions
- Cook Meat: In a large paella pan, cook chicken and rabbit until browned. Set aside.
- Sauté Vegetables: In the same pan, cook onions, garlic, and bell pepper until soft.
- Add Rice and Broth: Stir in rice, tomatoes, and saffron. Add broth and bring to a simmer.
- Add Seafood and Vegetables: Add shrimp, mussels, and green beans. Cook until rice is tender and seafood is cooked.
- Rest and Serve: Let the paella rest before serving, ensuring the socarrat forms.
