Paella (pai·ei·uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan. Although paella originates from Valencia, it’s recognized as the national food of Spain. If you love cooking International food, you will fall in love with this comforting dish! I used shrimp, fresh mussels, and Spanish chorizo. This dish is super is easy to make, and has classic Spanish flavors. Feed and impress a crowd with this paella recipe! Try adding calamari, chicken, scallops, or rabbit.
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Ingredients
1Lb of shrimp. (I chose deveined and tails off for ease)
1Lb of fresh mussels
8oz of Spanish chorizo—not Mexican ground chorizo. You can substitute linguiça or andouille if needed
1 ½ cups of Redondo rice, or Bomba rice
3 cups of chicken of fish stock
1 onion diced
14oz of whole tomatoes
1 bag of frozen peas
4 cloves garlic minced
1 teaspoon smoked paprika
2 pinches of saffron threads (30-40 threads)
½ teaspoon turmeric
½ teaspoon red chili flakes or 2 chili de arbol
½ teaspoon sea salt
Directions
- Scrub and debeard the mussels. If the won’t close from a simple tap of a spoon they should be discarded.
- Heat a large paella pan (or large sauté pan) over medium heat. Add the olive oil. When oil is hot, add the onion and sauté for 5 minutes, until the onion is softened and turning golden. Add the garlic and saute for 30 seconds.
- Add the tomato and continue to cook until it is completely mixed in and the onions are rust colored, 2-3 minutes.
- Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
- Add the rice and stir fry until the rice is completely coated with the oil and spices.
- Stir in the stock. Bring to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- Add in the sliced chorizo and peas. Cook for about 5 more minutes.
- Arrange the shrimp and mussels on top. You may need to press the shrimp and mussels into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated. If the mussels don’t open you should discard them.
- Garnish with sliced lemons and fresh parsley.
Notes
- Don’t wash the rice before cooking because we want to keep the outer layer of starch.
- Don’t stir the rice while cooking! Traditional paella cooks a crusty, flavorful rice layer at the bottom of the pan called the socarrat. The socarrat is a key component of authentic paella. Also, stirring the rice will make it mushy.
- The bottom of the paella can burn, be sure to reduce heat to low and watch carefully to avoid burning.
