Spanish Paella (Paella Española)
Paella Española, or Spanish Paella, is a classic dish from the Valencia region of Spain. This flavorful and colorful rice dish is often made with a variety of meats, seafood, and vegetables, and is perfect for sharing with family and friends.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon saffron threads
- 2 cups short-grain rice
- 4 cups chicken or vegetable broth
- 1 pound chicken thighs, cut into pieces
- 1/2 pound chorizo sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1/2 cup frozen peas
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the bell peppers and cook until they begin to soften.
- Stir in the diced tomatoes, smoked paprika, and saffron threads. Cook for a few minutes until the tomatoes start to break down.
- Stir in the rice, then add the broth. Arrange the chicken pieces and chorizo on top of the rice.
- Simmer for about 20 minutes, then add the shrimp and peas. Continue to cook until the rice is tender and the shrimp are cooked through.
- Remove from heat and let the paella rest for a few minutes. Garnish with chopped parsley and serve with lemon wedges.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Paella pan or large skillet Wooden spoon Measuring cups and spoons
Tools
Stovetop Cutting board Knife Lemon squeezer (optional)
Serving suggestions
Serve the paella with a side of crusty bread and a green salad for a complete meal.
Tips & tricks
For the best flavor, use high-quality saffron and smoked paprika in this recipe.
Cost
$25