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Classic Paella

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PREP TIME
45 min
COOKING TIME
45 min
TOTAL TIME
90 min
SERVINGS
6 servings
Dinner Spanish
Classic Paella
Ingredients
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
  • 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 (12 ounce) package uncooked Arborio rice
  • 5 cups chicken broth
  • 1/2 cup white wine
  • 1 sprig fresh thyme
  • 1 pinch saffron
  • salt to taste
  • ground black pepper to taste
  • 2 squid, cleaned and cut into 1 inch pieces
  • 2 tomatoes, seeded and chopped
  • 1/2 cup frozen green peas
  • 12 large shrimp, peeled and deveined
  • 1 pound mussels, cleaned and debearded
  • 1/4 cup chopped Italian flat leaf parsley
  • 8 slices lemon, for garnish
Instructions
1
Begin by heating a generous amount of olive oil in your paella pan over an intermediate heat setting. Add the sliced onion, minced garlic, and a few whole peppercorns; sauté for a short while, stirring frequently. Introduce the spicy chorizo sausage, diced chicken breast, and uncooked rice into the pan; cook for a brief period of time. Stir in 3 ½ cups of savory stock, a splash of wine, fragrant thyme leaves, and the golden threads of saffron. Add a pinch of salt and pepper to taste. Bring the mixture to a rolling boil, then gradually reduce the heat and let it simmer for 15 minutes; occasionally give it a gentle stir.
2
At this point, take a moment to sample the rice and verify that it has reached the desired level of doneness. If the rice remains undercooked, add a supplementary ½ cup of stock to help it along. Continue cooking the rice, stirring occasionally, and replenish the stock as needed: you can add up to 2 cups of additional liquid, bringing the total to a generous 5 cups. Cook until the rice is perfectly cooked.
3
Next, add the succulent squid, juicy tomatoes, and colorful peas to the pan; cook for another 2 minutes. Arrange the plump prawns and mussels on top of the rice, covering them with a layer of foil. Allow the mixture to rest for 3 to 5 minutes, undisturbed.
4
Remove the foil and sprinkle a handful of fresh parsley over the dish. Serve the paella directly from the pan, accompanied by a few slices of lemon on the side.