Spain · Cereal and Pasta Dishes · High protein
Paella
Paella is a famous Spanish dish originating from the Valencia region — a flavorful combination of rice, saffron, seafood and meat cooked in a large flat pan.
90 min 660 kcal 4 serves Advanced💪High protein🇪🇸Spain★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 2 tbspolive oil
- 300 gchicken fillet
- 200 gchorizo
- 1 onion
- 2 clovesgarlic
- 1 red bell pepper
- 2 tomatoes
- 2 cupround-grain rice
- 4 cuphot chicken broth
- ½ tspsaffron threads
- 1 tsppaprika
- 200 gpeeled shrimp
- 200 gmussels in their shells
- 1 cupfrozen green peas
- for servinglemon wedges
- to tastesalt and pepper
Method
- In a large paellera or wide skillet, heat the olive oil over medium heat. Sauté the chicken and chorizo until golden, about 5-7 minutes. Place the meat on a plate.
- In the same skillet, fry the onion, garlic and bell pepper until soft, about 5 minutes. Add the tomatoes and cook for another 2-3 minutes.
- Add the rice and fry, stirring, for 1-2 minutes to coat the rice with oil. Pour in the hot broth. Add saffron, paprika, salt and pepper. Stir and bring to a boil.
- Reduce the heat to low, spread the rice evenly in the pan. Do not stir! Cook for 15 minutes.
- Place the chicken, chorizo, shrimp, mussels and peas on top of the rice. Cook for another 10-15 minutes until the rice has absorbed all the liquid and the seafood is cooked. Remove from heat, cover and let stand for 5-10 minutes. Serve hot, garnished with lemon slices.
FAQ
Bomba rice or another Spanish round-grain rice is the best choice: it absorbs a lot of broth without turning mushy and gives the right texture. Arborio works too. Don't use long-grain rice (jasmine, basmati) — it won't absorb the broth flavor the way paella needs.
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Comments (4)
El socarrat es lo mejor de la paella y aqui lo explican perfecto. Truco: no remover el arroz una vez que lo echas, dejalo quieto
Muy buena receta! El socarrat es lo mas importante y lo explican bien aqui. Yo le pongo un poco mas de azafran porque me gusta el color intenso
Esta receta me recuerda a la paella que hacía mi abuela en Valencia. El truco del socarrat está perfecto — hay que dejarlo sin mover los últimos 3 minutos, que el arroz se pegue un poco al fondo. Eso es lo mejor de la paella y muchos lo quitan pensando que se quemó. Yo uso judías verdes y garrofón como debe ser, nada de chorizo por favor.
The widest pan you own works best for paella. Maximum surface area means faster evaporation, more concentrated sauce, and better coating. A deep pot keeps things too wet.