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Spanish Paella

Spanish Paella
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Spanish Paella is a vibrant and authentic one-pan dish featuring saffron-infused short-grain rice combined with fresh seafood, tender meats, and a mix of colorful vegetables. This flavorful and visually stunning meal is perfect for family dinners or festive gatherings, delivering a rich harmony of textures and tastes emblematic of Spanish cuisine.

Ingredients

Scale

Rice and Broth

  • 1 ½ cups short-grain rice (such as Bomba or Calasparra)
  • 4 cups seafood broth or chicken stock, warm
  • 1 pinch saffron threads, soaked in warm broth

Proteins

  • 1 pound chicken pieces (and rabbit, optional)
  • Seafood (optional): 8 shrimp, 12 mussels, 12 clams, sliced squid (amount as preferred)

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for garnish)

Seasonings and Oils

  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika

Instructions

  1. Prepare the Ingredients: Chop the onions, garlic, bell peppers, and tomatoes. Clean and cut your chosen proteins into bite-sized pieces. Soak saffron threads in warm broth to extract full color and aroma for later use.
  2. Sauté the Base: Heat olive oil in a wide, shallow pan over medium heat. Add onions, garlic, and bell peppers, sautéing until soft and fragrant. Stir in the tomatoes and smoked paprika to create a rich sofrito, the flavor foundation of the dish.
  3. Brown the Proteins: Add chicken (and rabbit, if using) pieces to the pan. Cook until nicely browned on all sides, locking in juices and building depth in the flavor.
  4. Toast the Rice: Add the short-grain rice to the pan, stirring to coat every grain in the sofrito and oil. Toast briefly to develop a slight nutty flavor before adding liquid.
  5. Add Broth and Saffron: Pour in the warm seafood broth or chicken stock infused with the soaked saffron. Distribute evenly and bring to a gentle simmer. Avoid stirring from this point onward to allow the rice to cook properly and to form the socarrat, the crispy bottom crust.
  6. Add Seafood (if using): When the rice is halfway cooked, nestle shrimp, mussels, clams, or squid on top. Allow them to steam and infuse the dish with fresh ocean flavors.
  7. Cook Until Tender: Let the paella simmer until the rice is tender and the liquid has evaporated. Monitor carefully to prevent burning but ensure the bottom crisps up beautifully.
  8. Rest and Garnish: Remove the pan from heat and cover loosely with foil or a clean kitchen towel. Let rest for 5-10 minutes before garnishing with fresh parsley and lemon wedges.

Notes

  • Use a traditional wide, flat paella pan for even cooking and the perfect socarrat.
  • Do not stir the rice after adding the broth to ensure proper cooking and crust formation.
  • Infuse the broth with saffron by simmering beforehand to deepen the dish’s flavor.
  • Browning proteins separately can help avoid overcrowding and ensure even cooking.
  • Let the paella rest before serving to allow flavors to meld and enhance texture.

Nutrition

Keywords: Spanish paella, saffron rice, seafood paella, chicken paella, traditional Spanish dish, gluten-free recipe

Find it online: https://marysplate.com/spanish-paella/