Paella
A Spanish rice dish originating from Valencia.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Paella to your week, check it against your household's allergens, and build the shopping list automatically.