Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, spanish paella. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Spanish Paella is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Spanish Paella is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook spanish paella using 21 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Spanish Paella:
- Take 8 chicken thighs (small-medium)
- Make ready 2 tsp dry thyme
- Prepare 2 tsp paprika
- Get 1 tsp salt
- Take 1 tsp ground pepper
- Get 5 tbs olive oil
- Prepare 1 lb Spanish chorizo sausage
- Make ready 1 red onion (large), chopped
- Make ready 1 red bell pepper, seeded, cut into 1” pieces
- Get 4 garlic cloves, crushed
- Prepare 1 can (16 oz.) crushed tomatoes, drained
- Prepare 1/2 tsp coriander powder
- Prepare 2 cups Spanish rice, short-medium grain
- Make ready 1 tsp saffron threads (it’s expensive, but key!)
- Make ready 3 1/2 cups chicken stock (warm)
- Make ready 16 raw medium shrimp, peeled with tails on
- Make ready 10 oz. firm fish fillet, sliced into 1” pieces
- Make ready 12 mussels or small-medium clams, cleaned
- Make ready 1 cup sweet peas (frozen), thawed @ room temp
- Prepare 1/2 cup fresh parsley, coarsely chopped
- Take 2 lemons, (1 for juice, 1 for garnish for the plates)
Instructions to make Spanish Paella:
- Plate chicken thighs and sprinkle thyme, paprika, salt, & pepper on both sides and let stand for about 10 minutes.
- Heat the olive oil in a paella pan (or very large fry pan) over medium heat. Place chicken in the pan and brown on both sides for 5 minutes per side. Turn the chicken over again, and add the chorizo sausage.
- Brown both sides of chicken and sausage for 4 minutes per side. When the oil begins to turn a mild reddish color, remove the chicken and sausage to a platter.
- Lower the heat (medium-low) and sauté onion and bell pepper for 3-4 minutes. Add the garlic and sauté for 1 minute. Add tomatoes, cook until the mixture thickens a bit and the flavors begin to meld. Season lightly with salt & pepper and coriander.
- Fold in the rice with a spoon, stirring to coat the grains. Sprinkle the saffron threads into the rice. Pour in the chicken stock, simmer for 10 minutes. Rotate the pan around the heat so that the rice cooks evenly and starts to absorb the liquids. [Do not cover or stir]
- Add the shrimp and fish evenly around the pan. Next add the chicken and the sausage (sliced 1/2”). Gently fold all of the pan pieces together with a large spoon, turning the mixture over a 3-4 times.
- Place the mussels (or clams) evenly around the pan. Let this simmer without stirring, until the rice is al dente, about 15 minutes.
- Scatter the thawed peas on top, continue to cook for 5 minutes. Cover the pan (with a round pizza pan) until the paella looks fluffy and moist and the mussels have opened.
- Uncover the pan and drizzle squeezed lemon juice over the paella. Remove any un-opened mussels (or clams). Take the pan off of the heat and allow it to rest for a few minutes and garnish the top with chopped parsley.
- Bring the pan to the table served warm using a large spoon to serve. Use lemon wedges on the plates for a garnish. Serve with home-made Sangria (yes!) or your favorite beverage.
So that is going to wrap it up with this special food spanish paella recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
