Mediterranean

Paella

Name: Paella
Total time: 60 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups Bomba or Arborio rice; 1/2 tsp saffron threads (steeped in 2 tbsp warm water); 1 lb large shrimp (peeled); 1/2 lb mussels (scrubbed); 1 lb boneless chicken thighs (cut into chunks); 1 red bell pepper (sliced); 1 onion (diced); 3 cloves garlic (minced); 1/2 cup diced tomatoes; 4 cups chicken or seafood broth (hot); 3 tbsp olive oil; salt; paprika

A Spanish rice dish originating from Valencia.

60 minutes

Serves 5

Dinner

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Heat olive oil in a wide, shallow paella pan or large skillet over medium-high heat. Brown the chicken pieces on all sides (about 5 minutes), then push them to the edges of the pan.

2
Add the diced onion and sliced bell pepper to the center. Sauté until softened, then add the garlic and diced tomatoes. Cook for 2 more minutes.
3
Sprinkle in the paprika, then add the rice. Stir the rice for 1-2 minutes until well coated with oil and slightly translucent at the edges.
4
Pour in the hot broth and the steeped saffron (with its water). Season with salt. Stir once to distribute ingredients evenly, then *stop stirring*.
5
Bring to a vigorous simmer for 10 minutes. Reduce heat to low. Arrange the shrimp and mussels (hinge down) gracefully over the rice.
6
Cook for another 10-15 minutes without stirring until the liquid is absorbed, the shrimp are pink, the mussels open, and a crispy crust (socarrat) forms on the bottom. Let rest 5 minutes before serving.

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